Title
Baking at République: Masterful Techniques and Recipes - Hardcover
by Margarita Manzke (Author), Betty Hallock (Author)
A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.Author Biography
Margarita Manzke is the baker and co-owner of République, the Sari Sari Store in L.A.'s Grand Central Market, Petty Cash Taqueria in L.A.'s Fairfax district, and six Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a four-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award.
Betty Hallock is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal.by Margarita Manzke (Author), Betty Hallock (Author)
A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.Author Biography
Margarita Manzke is the baker and co-owner of République, the Sari Sari Store in L.A.'s Grand Central Market, Petty Cash Taqueria in L.A.'s Fairfax district, and six Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a four-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award.
Betty Hallock is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal. At Welibooks, we offer new, used, and collectible
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Shipping & Returns
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We work to ensure that your order reaches you quickly and safely. Most orders are delivered within 2–3 business days after shipment
depending on the selected shipping method, destination, and carrier.
Once your order has shipped, you will receive a shipping confirmation email containing your tracking information. You can use the tracking number to follow the progress of your package and view the latest delivery updates.
For additional information about processing times, delivery options, destinations, and other shipping terms, please refer to our Shipping Policy.
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Secure checkout: Payments are processed through Shopify’s secure payment system using industry-standard encryption. Welibooks does not store your complete payment card information on its servers.
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Visa, MasterCard, American Express, PayPal, Google and Apple Pay, and more.