Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery Hardcover – September 30, 2014

I've baked at least 10 items from this book. All came out amazing. It's become one of my favorite baking books (I have over 50).I live a few blocks away from the bakery, and find most recipes to come out roughly the same. I think the scones in the book are way better.Many people in the comments complain about the lack of weight measurements and negatively review the book because of it. Meh. It would be great to have those measurements -- but honestly... anyone who knows enough about baking should have enough experience and intuition that allows them to self-correct if they feel the recipe is unbalanced. Following the recipes as-is will give you a great result; but you can (should) always tweak.FYI- The base vegan chocolate chip cookies is okay, but I wasn't a huge fan of it (or their cookie). After a bit of adjustments, I decided to use Olive Oil instead of Canola, replace 1/4 of the flour with whole wheat, and add in a tsp of vanilla or bourbon. It makes it a bit heartier and deeper.

I've had a chance to read through Ovenly several times and have tried a around half a dozen of the recipes thus far. This book brings new and unique ideas to classic recipes and it does that very well. Usually the flavors (whether sweet, salty of savory) are on point and I would consider them a success.This book is not the most well written or organized cookbook. There are several instances I've found where the ingredient list does not match what is called for in the recipe. The book also uses unusual units of measure such as 1/2 tablespoons and 3/4 teaspoons. And lastly I was very disappointed to read in the notes of the book that they omitted the weights of the ingredients which I find hugely helpful in baking recipes.Many recipes are not easy to execute but if you take good notes you should hit it right on your second attempt.

This cookbook captures an amazing collection of "Best of" desserts from women who went from being book club members to becoming cooking entrepreneurs. So very glad that they have been successful after much hard work and this book is one of the outputs of their journey.The cookbook contains a blend of instructions on ingredients and techniques with a great array of recipes. The recipes are written in an easy to follow way and many of the recipes include pictures of steps along the way to assist what the desserts should look like.The theme of the recipes in this book are savory-sweet based. There are some really creative blends of ingredients that make these recipes one of a kind. I am enamored by the cheddar mustard scones, the peanut butter cookies, caramel bacon hot tarts, and salted dark chocolate pudding. There is a broad array of types of desserts to fit many palates.I highly recommend this book to people who enjoy cooking and enjoying new twists on ingredients and flavors for traditional desserts like cookies, pies, and brownies.

I am really enjoying this cookbook. The recipes are easy to follow and have been well tested, because they come out as promised. This is a cookbook for both an experienced baker that wants to experiment with flavors (strawberry basil loaf) and the inexperienced bakers (there are precise diagrams for making scone dough). The black chocolate stout cake alone is worth purchasing the cookbook for. My go to so far is the scone base recipe with its many variations.

OverratedToo much to read w each recipe

Don't look for measurements by weight. In fact, it never dawned on me when ordering this cookbook that a book written so recently would not have measurements by weight for baking. When I got it I immediately began to look through it and saw that it didn't and contacted the seller to return it. The seller was very prompt and will refund the whole amount to me.I can't imagine why a modern baking cookbook wouldn't make weight rather than volume the standard measurements -- even if they wanted to include volume for those who don't have a kitchen scale -- any WHY don't you?!! Weighing ingredients for baking is quicker, easier, neater and much more accurate. For baking -- where even very small differences in the amount of ingredients can have large impact on the finished results, weighing takes the chance factor out of following the recipe. Making bread has a much greater allowance for variables, but in baking cakes and cookies, the interaction between ingredients is as much a chemical process as an art. If I want to experiment in baking I don't need a cookbook. If I want to see how a successful bakery -- and by all reviews the bakery is VERY successful -- makes something, then I want a fair chance at success. This means weights. So I won't buy a baking cookbook that doesn't include weights for measurements and neither should you. I know I sound cranky, but there it is.

This cookbook is amazing! I was so excited when I found out that my favorite bakery released another cookbook.Easy to follow, delicious recipes and lovely photos too.

This is a great cookbook with many unique recipes. Some reviewers were critical because they couldn't get certain ingredients locally. Some of those items are available in my small rural town and all but the Brooklyn Brewery stout are available on Amazon. So no problem. And the stout beer is available from halftime beverage.com. Others criticized the amt of calories and fat in the recipes. I don't bake often but when I do, I want the best tasting result for my guests. I only eat a portion. Therefore the calories and fat content are not significant. Most importantly, the recipes bring rave reviews and they are not difficult to follow.

Nicely written with interesting stories about starting the bakery

I first saw this book in my local library. I loved the stories at the beginning of each recipe and each dessert photo just looked absolutely scrumptious. I ordered a copy right away and has become a staple recipe book in my house. I think all dessert/baking books should be written in this manner.

This is a book which is as much fun to read and feel like one is in the middle of baking or being in some other similar transition as are the recipes brilliant.

Recipes are harder than they read. Also the gluten free ones are not good. Could be just my skills though.

I'm a pastry chef and the pistachio cupcakes, peanut butter cookies, vegan chocolate chip cookies, and vanilla bean cake have all gotten rave reviews from customers and coworkers a like. Lots of great flavour combinations in here and definitely a great pick.