Zingerman's Bakehouse

by Amy Emberling, Frank Carollo, Antonis Achilleos (Photographer)

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.

Genres: Cookbooks, Cooking, Food, Nonfiction

255 pages, Kindle Edition

First published October 3, 2017

Reviews

[Nicole Martin · Rating 5 out of 5]

I generally don’t add cookbooks as “read”, mainly because I usually skim through the recipes and ignore everything else. Not this one though!
There’s a plethora of good baking advice and talk about the culture of Zingerman’s. Not just the work culture that they’re known for, but the culture behind the recipes and goods sold in the Bakehouse.
You can tell that this one was written with a lot of heart and I like the thorough explanations of the recipes, their history, and (especially) the fact that there’s actually a pronunciation guide for a lot of the Hungarian goods.

[Susie · Rating 5 out of 5]

I visited Zingerman's a couple times during college and received this book as a gift. I originally took a star off because the organization didn't make sense to me, but we've made a number of recipes from it and every one has turned out amazing. It was also interesting to read about the bakery. Recommended to anyone interested in baking bread.

[Joan · Rating 4 out of 5]

One of these days I am going to make it to the renowned Zingerman's Delicatessen in Ann Arbor, Michigan, but until that day arrives, I will have to content myself with their outstanding books (both business and cookbooks).

Zingerman's Bakehouse is fun and inspiring to read, and of course, includes great recipes. I can't wait to try their ginger cookies.

I recommend this book to everyone who enjoys reading about food, tempting recipes and appreciates discovering them in an interesting and vibrant context.

[Emily]

Pictures for most recipes. Clear ingredient lists with weight and volume, also separated by recipe section, e.g., dough, filling, topping. Haven’t baked any yet but the instructions also look well-written and clear.

[Lauren Henderson · Rating 5 out of 5]

I wouldn't normally read a cookbook cover to cover (and I did jump around while reading this one too) but I loved the stories & tips, and I was really delighted to find a handful of Hungarian recipes in the back, as well as one of my favorite go-to pies (chocolate chess). Looking forward to making the oatmeal cookies later this week.

[Laura Lewakowski · Rating 5 out of 5]

Although I've never been to Zingerman's I will make it a point to visit some day! I loved all the stories, the history, the recipes.

[Ruth Kerl · Rating 5 out of 5]

What a great baking book and cookbook, the stories that go with the recipes are wonderful and it is all so delicious!

[Lisa · Rating 3 out of 5]

Gorgeous photos...a few recipes I would attempt....but lordy this is wordy. I don't think I've seen so much text in a cookbook in my life. With such small print, I didn't attempt to read the multiple side stories and explanations. But again, simply beautiful photographs of baked goods. I won't be buying this book either, but it's great to have access at the library...

[Kym · Rating 5 out of 5]

After the presentation by the author, Frank, I changed my rating from 2* to 5*! 12 people brought things to try, and they were all amazing. Pecan blondies, sourcream cake, hungarian rolls, beef barley soup, coconut macaroons were not sweet and very chocolate tasting, I really liked. We also had pecan sandies with bacon, big 0 cookies. North Bread, and chestnut baguette. Cheddar Ale soup was great, parmesan pepper bread is a keeper for me I made into garlic toast with spaghetti. Told us the bread can be made and frozen. high butter cakes leave out for even 2 weeks. EVERYTHING WAS SPECTACULAR. On my own I tried several recipes and my original 2* is based on this: There was not prep and cook time listed like most cook books do and I had a few things I wanted to make but was unable because of the prep time. Should have said 5 minute prep, 4 days and one night until you eat it. READ the ENTIRE recipe before starting. For instance, when I thought we could have thin crust pizza, I saw instant yeast and 2 hour rise time, got it started, then read it was to be stored in the refrigerator over night. It was great pizza. The Detroit style was good, too, as is. I will put back in oven on a stone after coming out to crisp the crust a little more. I wanted to make the pecan raisin bread for a road trip as suggested, but needed the 4 day starter done first. Struggling with the put away farm and the levian. I don't want to bake farm bread once a week and it seems like the only way to get the put away farm is to go through that. (I'm making do with something I found online) I'd like a feed the starter recipe that doesn't involve baking several loaves each time. My sourdough and rye breads were flat, but good tasting. I'll keep trying to improve. What does it mean that bread from my sourdough will not be the best until after a few bakings? not flat? Taste better? I would buy this book because I'm all-in and very invested.

[Elena · Rating 5 out of 5]

More than just a cookbook. Many people find it wordy and uninteresting and they may be right if you have not lived near Ann Arbor, MI and have not frequented the Zingerman’s stores. To me this book holds great sentimental value as I read about the store and the stories about the goodies I have enjoyed for nearly 24 years. When I arrived to Michigan as a foreign student and international foods were rarely available, Zingerman’s Deli was the first (and only) place where we enjoyed a taste from home. That Manchego cheese and Serrano Ham with a crusty baguette were a heavenly treat to our nostalgic spirits after several months away from home. Throughout the years, we saw Zingerman’s expand their brand, and have enjoyed each of their businesses often.

Every recipe I have tried so far in this book has turned out great and brings me sweet memories of my years living in Michigan. A word of advice: make sure you read the entire recipe before attempting to make it. Some recipes require wait times that can expand into more than 1 day (like the thin pizza crust). I enjoyed the detailed explanations and loved the bread baking teachings of the book. I am delighted Zingerman’s published this book so I can keep enjoying some of my favorite goodies now that I leave in another state!

[Miss Clark · Rating 3 out of 5]

It is definitely for the more passionate baker: one with enthusiasm and patience as these are not "3o minutes and done" recipes. But they are delicious...

They heavily stress the importance of precise measurements and following the recipe with exacting attention. Or you will most certainly end up with something other than intended. Possibly delightful in its own way, but not what they shared of that recipe.

A strong focus on Hungarian, Jewish and other traditional ethnic breads.

My favourites:

*Jewish Rye Bread (This recipe is worth the book)
Big O Cookies (yum)
Dios Beigli (Hungarian Walnut Roll - difficult and tasty)
Stollen - traditional
Pecan Sandies with Bacon

It has often more to do with the ethos and business philosophy of Zingerman's than it does the baking. It is very wordy. Not enough photos! Every recipe needs pictures! (I need them so if I have the cookbook or bakebook I demand photographs.)

[Jon · Rating 4 out of 5]

Zingerman's holds a special place in my heart as a Michigan alum. The addition of the bakehouse in 1992 and its expansion with the Manufactory has only made it better. Trust me, it should be on your bucket list.

The cookbook brings many of my favorites to the home kitchen and does it very well. Here's a brief list of some of the absolutely delicious classics that we've made:
* Bakehouse Brownies
* Ginger Scones
* Detroit-Style Pizza
* Challah
* Jewish Rye Bread

The photos are great, and appetizing! And the writing is enjoyable. The only disappointment is the exclusion of Zingerman's Cinn-ful Cinnamon Rolls. Guess we'll have to register for the class: https://www.bakewithzing.com/class/ci...

[Linda Quinn · Rating 4 out of 5]

I took the time to do more than just skim through this book. It is really well written with tons of advice and comprehensive directions on how to get the best results with your baking. While it did't have as many pictures of finished products as I usually like, there are enough pictures of their basic recipes to make it a good book to page through. A lot of their basic recipes also include variables that can be used to change the flavors or types of cakes, breads and treats. I think this cookbook has enough advanced recipes to engage experienced bakers while still being basic enough, especially with the advice, to be useful for new bakers as well.

[Clwseattle · Rating 3 out of 5]

Zingerman's Bakehouse is less a cookbook and more an autobiography and history of the authors bakery. I thought it was quite interesting, but that's not why I pick up a cookbook. I appreciate all the tips, hints and anecdotes, but am left wanting RECIPES with photo's. This poor book doesn't know what it wants to be.

3 stars for less than 70 recipes in 240 pages and, one of my pet peeves, recipes that needlessly span several pages. The book would have been more enjoyable and recipes easier to bake had they put their stories/history/anecdotes on a page OTHER than a page with only half a recipe. A generous mid-C only because I tend toward Eastern European baking.

[Alissa · Rating 4 out of 5]

Full disclosure: I worked for Zingerman's Mail Order years ago, and I gained the best-tasting 20 pounds ever. I was happy to get this book. It's way too wordy (sorry, everybody), and the writing isn't very, um, zingy, but the authors do show a true dedication to baking, and they extend a kindness to the home baker with peppy notes like "This might take a while to learn, so try again if it doesn't work out." The sourcream coffeecake is excellent, and the oatmeal raisin cookies are the only cookies of that type I've ever liked. The lemon cloud recipe taught me how to laminate dough and made the process much less intimidating.

[Jo Daneman · Rating 5 out of 5]

Good recipes, especially rye bread, my favorite thing to eat.

ZIngerman's wasn't in Ann Arbor when I lived there in the Seventies but it's become as much an institution as many other historic food places that are still there. With fifty some thousand students and a town of about 100,000, there are lots of places to eat and buy baked goods but Zingerman's stands out.

The book is excellent for baking and many recipes I want to make are here, like coffee cake and yes, rye bread the true soured method.

[Sheri · Rating 5 out of 5]

Not your typical cookbook. There are stories about how their bakery started, struggles and successes as well as recipes. There are recipes for every level of baker. Some will probably become family favorites and some I might not be brave enough to try but still worth having around. So glad I won this book!

[Rosemary Burton · Rating 1 out of 5]

Nothing special

Very basic recipes some background on the people who work there. There are no secrets in fact many of the recipes were void of common additions in most upscale dishes like wine in pizza sauce or an extra source of egg an oil in cakes for moist crumb. Basic and boring nothing to recommend.

[Ann · Rating 3 out of 5]

Not what I expected

I think I was somewhat disappointed with this book. Some of the ingredients are foreign to me. I will try one of the recipes and maybe change my mind. And by the way, baking is a passion for me so I am not a novice baker. And I have had training in several professional kitchens.

[jeanmarie · Rating 5 out of 5]

I really like this book. I honestly bought it just for the blondies recipe (100% worth it) and I’ve had fun baking my way through it! I made a Yule log, which was surprisingly doable.

Pros: the recipes are delicious (Lemmon poppyseed coffee cake, breads, pizza!!!)

Cons: a little more effort required for a lot of these (can you tell I’m a lazy cook?....)

I recently konmari’d my cookbooks and this one got to stay largely because it’s got a wide number of fun recipes (crullers and stollen are on my list!) and the pizza is my go-to. Love it!

[Priscila Villalobos · Rating 4 out of 5]

In this cookbook can find the favorites from Bakehouse, following some recipes was confusing, specially sourdough bread.
Perhaps is not the book I will suggest if you want to start baking, it has an outstanding storytelling where I got trapped between ingredient’s lists.
I loved they had a baking vision and exploration and it comes with a country: Hungary.

[Katy · Rating 4 out of 5]

Excellent baking book and history of a very cool spot. I’ve never personally been to Zingerman’s but have a colleague who will always fulfill requests when he visits. It’s a really special treat and i want to visit some day soon.

[Margaret Gerberding · Rating 4 out of 5]

As a longtime fan of Zingerman's, I really enjoyed this book. I especially loved the bread recipies, and want to bake the rye and the German spelt bread! Every recipe is ones they make at their store, so look for your favorites.

[Cynthia · Rating 5 out of 5]

Lovely stories and quality baking

Look forward to trying many of these recipes especially the Hungarian ones directions and tempting photos make it a cookbook worth it's place in the counter

[Bernard Farrell · Rating 5 out of 5]

I love this book for both the recipes and explanations about how Zingerman's Bakehouse is run and the philosophy of how they do business.

The recipes are really detailed and there's pictures of many of the resulting bakes. I've only tried a small number of these and they're yummy.

[Michael Deighton · Rating 5 out of 5]

Zingerman's Bakehouse

Whenever I return to my hometown of Ann Arbor, a trip to Zingerman"s is one of my first stops! This book shares a number of great recipes of a number of featured products as well as interesting background on the history of the products as well.

[Kelly · Rating 5 out of 5]

Fabulous

An incredible baking bible with amazing recipes for both good and baked goods. I enjoyed reading about the Bakehouse and other Zingerman enterprises just as much as I enjoyed the recipes. I hope that one day I can visit the farmhouse personally.

[Amy Paxton · Rating 4 out of 5]

So many recipes that remind me of better versions of my family recipes. As I transition from baking for pleasure to baking for occasion (more rarely) this is a treat to read and review and every recipe I tried was delicious. Might want this.

[Ellen · Rating 5 out of 5]

It is a fun look at the Zingerman's history. The recipes are fun. I might even have to try them.

[Mike · Rating 5 out of 5]

Has great recipes, as well as the history of the brand. Some of the parts I liked best were actually about how their company is run, their management style, etc.