Zingerman’s Bakehouse, in Ann Arbor, Michigan, is an institution. In celebrating its 25th anniversary, Zingerman’s has made it possible for bakers and cooks of all levels to bring a piece of the celebrated business into their kitchens. Zingerman’s Bakehouse by Amy Emberling and Frank Carollo (Chronicle Books, October 2017), shares 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs, illustrations and behind-the-scenes stories of their phenomenal business.
Since 1992, this artisanal bakery has fed millions of fans across the country with delicious breads and baked goods. But Zingerman’s Bakehouse is also part of a community of eight different businesses which includes the world-famous Zingerman’s Deli. In addition to baking up delicacies for the deli, the Bakehouse is known for their delicious cookies, pastries and coffee cakes, as well as Jewish favorites like hamantaschen, rugelach, and Jewish Rye bread. They also bake up unique variations on the traditional Challah such as Moroccan Challah and Raisin Turban Challah and a rare sabbath Cholent recipe.
Years of insights and what Zingerman’s refers to as “delicious mistakes” make these the best-of-their-kind recipes. Here’s a baker’s dozen of our favorites:
Just Rhubarb Rhubarb Pie
Dinkelbrot German Spelt Bread
Sicilian Sesame Semolina Bread
Focaccia with Gorgonzola and Caramelized Onions
Somodi Kalács Transylvanian Cinnamon Swirl Bread
Hunka Burnin’ Love Cake
Tunisian Orange and Olive Oil Cake
Walnut and Current Rugelach
In addition to chapters on how to set the stage for successful baking, the book showcases recipes perfect for any occasion or time of year.