I can't remember the first time I had something from Amy's Bread in New York City. Was it an organic wheat baguette? A chocolate-filled brioche? Or a cherry cream scone? Then again, I could have tasted Amy's bread before I ever went to one of her three bakeries—many of the city's specialty food shops and fine restaurants carry and serve her loaves. Sometimes, her cupcakes and cookies are even at the little Sunday farmers' market where I shop.
At some point, I began going to Amy's Bread for the Parisian breakfast. A mere $3.25 gets you a café au lait, half a toasted baguette, butter, and your choice of jam. I fully believe it's the best breakfast deal in the city. And while it's perfectly satisfying on its own, I can never resist picking up a little something for the road as I leave—some biscotti, maybe, or one of the absolutely heavenly cinnamon raisin twists.
Though Amy is most famous for her bread, her desserts are equally delicious. Her salty, caramelized butterscotch cashew bars, for example, display the same meticulous craftsmanship, dedication to fine ingredients, attention and love as her classic loaf of rye. This week's Cook the Book selection, The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree, is a collection of more than 70 of the bakery's trademark treats, from muffins and scones, to cookies, bars, and old-fashioned layer cakes.
Win 'The Sweeter Side of Amy's Bread'
It's the time of year when baking feels natural and fitting, and The Sweeter Side of Amy's Bread is just the place to look for recipes, tips, and new techniques. In addition to excerpting a recipe each day this week, we're also giving away five (5) copies of the book. To enter for a chance to win, simply answer the following in the comments section below: From roll-out to refrigerator, sandwich to drop, what is your favorite kind of cookie to bake?
Five (5) people will be chosen at random from eligible comments below. Comments will close Monday, November 3 at noon ET. The standard Serious Eats contest rules apply.