From Publishers Weekly
These basic recipes will not challenge an experienced baker, but they will frustrate the novice. King, proprietor of a Southampton, N.Y., bakery, presumes a thorough understanding of the terminology and techniques essential to her craft. Instructions are minimal, with no glossary to advise the uninitiated: woe betide the beginner who does not know how to stir the muffin batter without destroying the texture of the finished product or how to knead bread dough. The already skilled, on the other hand, may not be tempted by what are primarily King's versions of classics--brownies, chocolate-chip cookies, French bread, pound cake, etc. (An exception is the more innovative chapter devoted to "Healthy Goodies," which introduces several oat-bran breads and low-fat treats.) Connoisseurs, however--those for whom variations in the proportions of fats to leavens command passionate scrutiny--will make room in their repertoires for such standouts as an extra-tart lemon meringue pie and a particularly rich shortbread. Illustrations not seen by PW. Copyright 1990 Reed Business Information, Inc.


Review
"Kathleen's Bake Shop has gained a reputation among local farmers and fishermen as well as among the affluent summer residents as the ultimate source for extraordinary bakery products...it is, undisputably, the quintessential country bakery."--from the Foreward by Harold Clark

"Her cookies are for cookie jars, not fancy tea parties." --The New Yorker



Review
"Kathleen's Bake Shop has gained a reputation among local farmers and fishermen as well as among the affluent summer residents as the ultimate source for extraordinary bakery products...it is, undisputably, the quintessential country bakery."--from the Foreward by Harold Clark

"Her cookies are for cookie jars, not fancy tea parties." --The New Yorker



Book Description
At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes.

The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.



About the Author
Kathleen King lives in Southhampton, New York.

FROM THE PUBLISHER

At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm is eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Shop in Southampton, New York. The shop has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes.

FROM THE CRITICS

Publishers Weekly