PRAISE FOR Leslie Mackie’s Macrina Bakery & Cafe Cookbook

“From the day it opened, Leslie Mackie’s Macrina Bakery & Cafe has been a spot of warmth, friendship, and great food in Seattle. Now, with this treasure of a book, anyone not lucky enough to live near Leslie’s legendarily good breads and homey cakes, her can’t-get-enough-of-them tarts and pies, and her terrific sandwiches, can savor her specialties at home. All our favorites are here in recipes that are tremendously appealing and easy to follow. What a treat.”

—DORIE GREEN SPAN, author of Paris Sweets: Great Recipes from the City’s Best Pastry Shops

 

 

“Leslie Mackie’s sparkle, raw energy, talent, humor, and integrity combine to not only produce one of America’s greatest bakers and pastry cooks, but someone who cooks as well as any chef today. When I picked up Leslie Mackie’s Macrina Bakery & Cafe Cookbook, there was that same sparkle, energy, and inspiration! It is wonderful. I did peek to make sure the steamed chocolate pudding cake was there . . . It WAS!”

—LYDIA SHIRE, chef and co-owner, Locke- Ober restaurant in Boston

 

 

“Leslie Mackie has long been one of the professional bakers I most admire in the whole country. Everything she prepares is imbued with honesty, freshness, flavor, and love, and I can’t resist stopping by Macrina Bakery & Cafe every time I am in Seattle. Now we’re lucky enough to have her inspired recipes to use at home, and everyone’s home baking skills will rise—just like Leslie’s wonderful doughs!”

—NICK MALGIERI, author of Perfect Cakes and Chocolate

 

 

“I have known Leslie Mackie for over twenty-five years, and after reading her book, I can say it embraces what she does so well with passion, simplicity, and excellence. She is a true master, and this book represents years of work that can now be brought into any aspiring baker’s home or professional kitchen.”

—CORY SCHREIBER, author of Wildwood: Cooking from the Source in the Pacific Northwest

 

 

“Leslie Mackie has all the ingredients of a baker’s baker: a natural understanding of the crafts of bread baking, pastry making, and cooking; a thoughtful and curious mind; and a big heart. I know this is a lot to read into a loaf of bread or a tart or a crostoni, but it’s all there. And in these recipes Leslie’s spirit shines through. You want to eat what she makes. You want to make what she makes. And with this book you can—and you should.”

—NOEL COMESS, owner of Tom Cat Bakery in New York City