Más información sobre el libro
Since the Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings with cupcakes, layer cakes, pudding, and ice cream. Allysa Torey, the baker who brought cupcakes to everyone's attention, presents even more recipes from Greenwich Village's favorite bakery and her home kitchen. In the well-loved Magnolia style, Allysa brings new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting and Peaches and Cream Pie. You'll also find treats like Black Bottom Cupcakes and Oatmeal Peanut Butter Chip Cookies. These are desserts that Allysa makes for her family and friends at home - unfussy, straightforward, and simply delicious. More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.
Compra de libros
More from Magnolia, Allysa Torey
- Idioma
- Publicado en
- 2004
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- (Tapa dura)
Métodos de pago
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- Título
- More from Magnolia
- Idioma
- Inglés
- Autores
- Allysa Torey
- Editorial
- Simon & Schuster
- Publicado en
- 2004
- Formato
- Tapa dura
- ISBN10
- 0743246616
- ISBN13
- 9780743246613
- Serie
- Calificación
- 4,3 de 5
- Descripción
- Since the Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings with cupcakes, layer cakes, pudding, and ice cream. Allysa Torey, the baker who brought cupcakes to everyone's attention, presents even more recipes from Greenwich Village's favorite bakery and her home kitchen. In the well-loved Magnolia style, Allysa brings new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting and Peaches and Cream Pie. You'll also find treats like Black Bottom Cupcakes and Oatmeal Peanut Butter Chip Cookies. These are desserts that Allysa makes for her family and friends at home - unfussy, straightforward, and simply delicious. More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.