Title

  • The Grand Central Baking Book

Authors

Publisher

The Grand Central Baking Book

Overview

From the publisher

Northwest natives flock to their favorite Grand Central Bakery for gooey whole-wheat cinnamon rolls with a strong cup of coffee, satisfying savory tarts filled with seasonal vegetables, or fabulous fresh fruit pies filled with local fruit picked at its peak. Now, in The Grand Central Baking Book, recipes for Grand Central’s much-loved baked goods are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking for breakfast and brunch, cookies, fruit desserts, cakes, pies, and more.

Grand Central Bakery has been serving handmade pastries and seasonal soups, salads, and sandwiches to a loyal following for more than 35 years. The same passion for fresh, local, and delicious ingredients that prompted the bakery’s founder, Gwenyth Bassetti, to lead the artisanal bread revolution in the Pacific Northwest continues to inspire her daughter, Piper Davis, the cuisine manager for the bakery’s eight locations in Portland and Seattle, and co-author, with Ellen Jackson, of The Grand Central Baking Book.

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice