The Violet Bakery Cookbook, by Claire Ptak
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The Violet Bakery Cookbook, by Claire Ptak
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A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more. Violet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination. Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes. This book is about making baking worth it: simple to cook and satisfying to eat.
The Violet Bakery Cookbook, by Claire Ptak- Amazon Sales Rank: #26820 in Books
- Published on: 2015-09-29
- Released on: 2015-09-29
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x 1.20" w x 6.89" l, 1.25 pounds
- Binding: Hardcover
- 272 pages
Review "Unlike so many baking and pastry books, which are merely eye candy, this one includes nourishing and intriguing recipes like Loganberry and Geranium Jam; Sweet Potato, Coconut, Date and Rye Muffins; and Roasted Quince. Its homespun aesthetic will make this a fixture on your kitchen counter."—Georgia Pellegrini, The Wall Street Journal "While the recipes in her book are unusual and inventive, they’re also incredibly tasty."—Cree LeFavor, New York Times "Violet Bakery promises to be a doozy: at her uber-popular London bakery, pastry chef Claire Ptak serves up all the beautiful cakes and biscuits anyone could ask for."—Paula Forbes, Epicurious "Pastry Chef Claire Ptak has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilized British way) in the UK and beyond." —Meghan Markle, The Tig "Ms. Ptak, a pastry chef who once worked at Chez Panisse, applies a modern, seasonal and decidedly Californian sensibility to the proper British baked goods in her London bakery. [...] They are just the kind of intriguing yet unfussy sweets I can see making all year long as the different ingredients come in and out of season."—Melissa Clark, New York Times Claire is one of my all-time favorite cake-makers, and all her baking is seasonal, beautiful, achievable, real, and of course, totally delicious.” —Jamie Oliver“A work of beauty. These gorgeous recipes are lovely and nourishing—you’ll want to stay home baking all day.” —April Bloomfield"...I found Claire Ptak's new book, The Violet Bakery Cookbook, to be a breath of fresh air. Claire's philosophy? Flavor first, without exception. Yes, she offers recipes that are gluten-free, vegan, and made with foraged ingredients, but her book doesn't fit any one of these schools of thought. Claire bakes for flavor."-Meredith Swinehart, Gardenista
About the Author CLAIRE PTAK, a California Native, worked as a pastry chef for Alice Waters at Chez Panisse before moving to London. She staged in restaurants including Moro and St. John before starting Violet, her cake stall on Broadway Market. Claire opened the Violet bakery in 2010. Claire is also a food writer and stylist whose work includes Ottolenghi’s Guardian column, as well as writing for Observer Food Monthly, Jamie Magazine, Kinfolk, and Vogue. She has written three cookbooks.
Excerpt. © Reprinted by permission. All rights reserved. MorningMornings at Violet are my favorite time. I am a morning person; I always have been. I love anything baked in the morning for breakfast, and I would easily eat cake for breakfast every day if I didn’t know any better. I do keep a jar of my quinoa granola at home and love to serve it with a good goat’s or sheep’s milk yogurt as much as with cow’s milk yogurt. Many days I simply have a banana or a piece of sourdough or rye toast for my own breakfast. Sometimes it’s a boiled egg. At Violet we serve generous slices of sourdough with salted butter, seasonal jam, and raw almond butter with sea salt. We get a cold-pressed almond butter from Cornwall that is so sweet and almondy that I prefer it to a toasted variety. My favorite recipe in this section is possibly the cinnamon bun—a quick and easy bun that melts in your mouth. Every Sunday my friends Sylvia and Jo and I get cinnamon buns and coffees from the bakery and head up to Hackney Marshes with our dogs. A long walk in the wild fields that are also home to many of the ingredients I like to forage for is the perfect way to end the hectic London week. The recipes in this section are a selection of breakfast items from across a year at Violet. I have included my favorite fruit and muffin or scone pairings from each season, but you can of course substitute here and there where appropriate, depending on what is best at the market. Buckwheat, apple, and crème fraîche sconesBuckwheat flour is one of my favorite flours to bake with. It has a very strong flavor, so it works best when mixed with other flours. It is also gluten free. In this recipe I’ve added a combination of spelt and oat flours to bolster the buckwheat. Spelt and oat are flavorful, but when mixed with buckwheat, they take a backseat. The spelt has enough gluten to carry the scones and yet leave them with a very appealing crumbly texture. The grated apple is sweet and moist and marries perfectly with the crème fraîche. For more on flours, read my pantry section (see page 224).Makes 12 large scones 150g (1½ cups) fine spelt flour (see page 40), plus more for rolling 100g (⅔ cup) whole grain spelt flour 175g (1⅔ cups) oat flour 225g (1⅓ cups plus 2 tablespoons) buckwheat flour 1½ teaspoons baking soda 1 tablespoon baking powder ½ teaspoon cinnamon 2 teaspoons salt 100g (½ cup) light or dark muscovado sugar 1 tablespoon orange zest 1 teaspoon lemon zest 250g (1 cup plus 1 tablespoon) cold unsalted butter, cut into 1-cm (½-inch) cubes 300g (1¼ cups) crème fraîche 500g (18 ounces) grated apple (5 or 6 tart apples such as Discovery, Gravenstein, Cox’s Orange Pippin, or Granny Smith) 1 egg beaten with 2 tablespoons milk, for the egg washPreheat the oven to 200°C/390°F (180°C/355°F convection). Line a baking sheet with parchment paper. Combine all the dry ingredients in a mixing bowl along with the zests and whisk together well. Using a pastry cutter, the back of a fork, or a mixer, cut in the cubes of butter until they are the size of large peas. Stir together the crème fraîche and grated apple. Mix this into the flour and butter mixture until it barely holds together. Turn out on to a flour-dusted surface and pat roughly into a square. Let the dough rest for 5 minutes, then flatten it to about 2.5cm (1 inch) thick with a rolling pin. Fold it in half so that you have a rectangle. Then fold it in half again into a small square. Let it rest for 7 minutes, then roll it into a square about 4cm (1½ inches) thick. Use a sharp knife to cut the square into three long pieces. Cut each log into two and then each square into two triangles. Place on the lined baking sheet (or wrap in plastic wrap and store in the freezer), brush with the egg wash, and bake for about 35 minutes, or until golden brown. These are best eaten on the day you bake them.
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Most helpful customer reviews
66 of 75 people found the following review helpful. Pretty Pictures but Recipes Lack Detail, Even Fail for This Experienced Baker - Major WTF Moments By Brittany I'd like to begin my review by saying I'm a huge fan of Violet Bakery and Claire Ptak. I was so excited to get this book and immediately launched into trying some of the recipes. While the photography and presentation of the book is stunning and extremely enjoyable to read, the instructions are problematic, omit information, and gloss over important information/technique.The first recipe I tried was the caramel shards used in the Butterscotch Blondies. Working with sugar is difficult and the book calls for no candy thermometer. One recipe went acrid and burned within seconds - the instructions urged taking the sugar to very dark territory which I eventually had to abandon to end up with an edible batch. The blondies themselves went off without a hitch and were definitely delicious.Next, I made the caramel sauce in preparation for making the Devil's Food cake with Salted Caramel Icing (more on this later). I have a lot of experience in baking, including sugar work with thermometers, but had never made caramel. Everything was going well sans thermometer until I followed - to a T - the instruction to add the hot cream "immediately" to the sugar mixture once it reached done. D I S A S T E R. I didn't know that the entire thing would bubble over and nearly explode in my face - keep in mind, the heat is off but the sugar - hotter than boiling water - retains a huge amount of heat and cooked the cream into an explosive bubbling mess that was all over my stovetop. The batch was completely derailed but I had enough time (and materials) to try again... so I did and then S L O W L Y added the cream bit by bit to the hot sugar as I incorporated it to create a smooth, explosion-free caramel. Success in the end but after MAJOR WTF moment / half an hour cleaning the stove.At this point I was pretty pissed but I figured as the blondies had been great, maybe it was just the sugar work pieces of the book that lacked proper instructions. Wrong.In preparation for a party I'm hosting tomorrow, I've just finished making the Devil's Food Cake - per the book - the night before, so the "crumb has a chance to settle." I'm seriously having the hugest WTF moment right now after taking the cake out of the oven and finding a completely collapsed center. Trust I followed directions exactly and have never in my nearly 20 years of baking EVER produced a failed / fallen cake. The center failed to rise on the cake leaving an inverted dome shape at the center. Dude... this was like, going to be the centerpiece of my party tomorrow? I looked into reasons cakes fail to rise (ironically even in years of baking many gluten-free recipes, I've never had this problem) and one major reason is low temperature. Weirdly, the book calls for cooking this cake at 320 F. I doubted it but went ahead with following the directions exactly. I've put the cake back in at 350 and am hoping to achieve some puff in the center but not feeling that's likely at all. I'd already cooked the cake for well over the upper limit of the recommended time. I know my oven and 2-5 minutes on top of the upper limit of recommended time is standard for baked perfection - this cake already baked far more than that and still failed to rise.If you check the Amazon.co.uk reviews of this book, you'll find a negative review with a string of comments attached where other bakers also struggled with the Devil's Food Cake recipe and had the exact issues I did. I don't think that could be a coincidence.Seriously disappointed and it bums me out to even write this review as after all of this, I'm still a fan of Claire. I love her styling and the treats at Violet are so good. But as a veteran cook and baker who has never struggled too much with the craft, to experience epic failures so far on three recipes out of four is terrifying / leads me to want to sell this book only a month after having gotten it. SAD!
14 of 14 people found the following review helpful. Great, unusual but delicious recipes for baking By Reviewer I came across this book at the library and figured I'd give it a shot, never having heard of Violet Bakery or knowing why they have a cookbook. I'm glad I did. First, a lot of the recipes look and sound amazing. The pictures are beautiful. There's a lot of variety - it's not just cookies and cakes, but there are some savory tarts and other stuff.I've only tried one recipe so far, but it came out so good that I had to come here and give the book a five star review. The Chewy Ginger Snaps. I made them exactly according to the recipe, and they came out looking exactly like the picture. And they are SO GOOD. Not too sweet, complex spice flavor, and chewy. Looking forward to trying more recipes once we eat all these cookies.The recipes here are presented in both weight and volume, which I appreciate since I prefer to use my kitchen scale when baking.
18 of 19 people found the following review helpful. Be careful with non-metric measurements. By DC Beautiful book, but be careful. The non-metric measurements were off in the first recipe I tried (cinnamon buns). 560 g of flour is 4 cups, not 1 1/4 as the recipe states. An expert baker would have noticed that the flour to liquid ratio would be off, and would have caught this, but the book is not aimed at only expert bakers. Not a good showing on the editing front . . . I will continue to try things, but will be very careful about the non-metric measurements.
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