The Margaret Palca Bakes Cookbook
Cakes, Cookies, Muffins, and Memories from a Famous Brooklyn Baker
Margaret Palca, Michael Harlan Turkell
- 240 Pages
- April 3, 2018
- ISBN: 9781510732674
- Imprint: Skyhorse Publishing
- Trim Size: 7.5in x 9.75in x 0in
Description
Currently located on Columbia Street in Brooklyn, Margaret Palca Bakes has been supplying baked goods to the New York City community for more than thirty years. In this beautiful and lavishly illustrated cookbook, The Margaret Palca Bakes Cookbook, Margaret Palca shares practical baking tips and step-by-step techniques to make eighty of her bakery’s most popular recipes. Butter, eggs, and sugar (she accepts no substitutes) help make her delicious recipes foolproof. Recipes include Margaret’s famous rugelach, blueberry muffins, incredible carrot cake, and much more!
Authors
Margaret Palca is the owner of Brooklyn-based café and wholesale bakery business Margaret Palca Bakes. She was born and raised in New York City and received a degree in art history from Barnard College before realizing the only occupation that made her truly happy was baking. After several apprenticeships, she opened her own bakery in 1985. Margaret and her husband continue to own and operate Margaret Palca Bakes, delivering fresh baked goods to Manhattan on a daily basis. Margaret resides in Brooklyn, New York.
Reviews
“Margaret Palca has all the qualities I look for in a baker: the soul of an artist, the heart of a nurturer, and an obsessive perfectionist streak.” —Ed Levine, founder of SeriousEats.com
“After working with Margaret for thirty-plus years I’ve always enjoyed her direct approach to baking traditional American classics.” —Ted Matern, owner of Hiller & Moon gourmet food store, former general manager of Dean & DeLuca
“Margaret’s unbelievable dessert quality has never diminished over the three decades I have served her product. Nothing beats her to-die-for authentic rugelach which is unmistakably the best in the city.” —Jose Aguilera, owner and chef of Giacomo Fine Foods, former pastries buyer of Balducci’s
"Weaved into each of Margaret Palca's delicious recipes is an authentic American story of a girl who loved to bake and was determined to make a career of it. In her delightful debut cookbook, Margaret shares a wide range of outstanding recipes for avid bakers in Brooklyn and beyond. —Lei Shishak, owner and pastry chef of Sugar Blossom Bake Shop, author of Farm-to-Table Desserts, Beach House Brunch, and Beach House Baking
“Margaret Palca has all the qualities I look for in a baker: the soul of an artist, the heart of a nurturer, and an obsessive perfectionist streak.” —Ed Levine, founder of SeriousEats.com
“After working with Margaret for thirty plus years I’ve always enjoyed her direct approach to baking traditional American classics.” —Ted Matern, owner of Hiller & Moon gourmet food store, former general manager of Dean & Deluca
“Margaret’s unbelievable dessert quality has never diminished over the three decades I have served her product. Nothing beats her to-die-for authentic rugelach which is unmistakably the best in the city.” —Jose Aguilera, owner and chef of Giacomo Fine Foods, former pastries buyer of Balducci’s
"Weaved into each of Margaret Palca's delicious recipes is an authentic American story of a girl who loved to bake and was determined to make a career of it. In her delightful debut cookbook, Margaret shares a wide range of outstanding recipes for avid bakers in Brooklyn and beyond. —Lei Shishak, owner and pastry chef of Sugar Blossom Bake Shop, author of Farm-to-Table Desserts, Beach House Brunch, and Beach House Baking
“After working with Margaret for thirty-plus years I’ve always enjoyed her direct approach to baking traditional American classics.” —Ted Matern, owner of Hiller & Moon gourmet food store, former general manager of Dean & DeLuca
“Margaret’s unbelievable dessert quality has never diminished over the three decades I have served her product. Nothing beats her to-die-for authentic rugelach which is unmistakably the best in the city.” —Jose Aguilera, owner and chef of Giacomo Fine Foods, former pastries buyer of Balducci’s
"Weaved into each of Margaret Palca's delicious recipes is an authentic American story of a girl who loved to bake and was determined to make a career of it. In her delightful debut cookbook, Margaret shares a wide range of outstanding recipes for avid bakers in Brooklyn and beyond. —Lei Shishak, owner and pastry chef of Sugar Blossom Bake Shop, author of Farm-to-Table Desserts, Beach House Brunch, and Beach House Baking
“Margaret Palca has all the qualities I look for in a baker: the soul of an artist, the heart of a nurturer, and an obsessive perfectionist streak.” —Ed Levine, founder of SeriousEats.com
“After working with Margaret for thirty plus years I’ve always enjoyed her direct approach to baking traditional American classics.” —Ted Matern, owner of Hiller & Moon gourmet food store, former general manager of Dean & Deluca
“Margaret’s unbelievable dessert quality has never diminished over the three decades I have served her product. Nothing beats her to-die-for authentic rugelach which is unmistakably the best in the city.” —Jose Aguilera, owner and chef of Giacomo Fine Foods, former pastries buyer of Balducci’s
"Weaved into each of Margaret Palca's delicious recipes is an authentic American story of a girl who loved to bake and was determined to make a career of it. In her delightful debut cookbook, Margaret shares a wide range of outstanding recipes for avid bakers in Brooklyn and beyond. —Lei Shishak, owner and pastry chef of Sugar Blossom Bake Shop, author of Farm-to-Table Desserts, Beach House Brunch, and Beach House Baking