Violet Bakery Cookbook Hardcover – January 1, 1744

I became curious about Claire Ptak after reading about the royal wedding cake in the New Yorker. After finding some of her recipes on the Internet and making the delicious rye brownies, I decided I needed this cookbook. Although the edition I bought still seems to have the incorrect measurements that other reviewers have complained about (the cup conversions are way off for the cinnamon rolls), I measured by weight and have had no fails so far. Most of the things I've made have been amazing, with only a couple recipes I didn't care for.Outstanding (in order of how much I loved it):Loganberry vanilla birthday cake - I made the icing with blackberries (suggested substitution, because who has loganberries?) and have made this cake twice because it was that good.Rye chocolate browniesButterscotch blondies - excellent although I tried (and failed) to make the caramel shards TWICE. I blame the humidity.Cinnamon buns - these were different but good! Not your usual yeasty cinnamon rolls because the leavening is with baking powder.Mozzarella, rosemary, and new potato tartsAlice Waters's apple galetteWouldn't make again:Lacinato kale, leek, and ricotta bread pudding - I liked this but nobody else in my family did.Blueberry, spelt, and oat scones (dry and overpowering with almond butter)I still plan to make the sweet potato, coconut, date, and rye muffins, the chocolate souffle cake, banana buttermilk bread, the ginger snaps, and the chocolate chip cookies, but I haven't gotten around to doing so. However, this has been a very successful cookbook purchase already, and I expect to continue to cook a lot from here.

A ton of interesting recipes and clear guidance about how to replicate them. Makes me want to travel to London, rent a flat near VIOLET and go there frequently and, hopefully, have opportunities to have interesting conversations with Claire Ptak while I tell her of all the recipes I enjoyed preparing after reading her engaging cookbook.

I bought this book partly for the cover, and partly because I was enthralled by Claire's approach to baking from the interview I saw in Milk Street. So far I've made 3 recipes from it (scones, chocolate cake, and the rye brownies).The recipes were really easy to follow and turned out DELICIOUS. And they're very easy to modify if desired (she even provides suggestions for doing so). Especially the brownies, which I was a little unsure about, came out aMAZing.I've been eagerly waiting for apricot season to come around since the apricot upside down cake and the apricot corn muffins are what I'm most looking forward to. (Although aren't apricot kernels toxic? Might leave those out D: )

I really really love this cookbook. I have made quite a few recipes from it (apricot upside down cake, brownies, blondies, madeleines, banana bread, egg yolk cookies, etc.) and have found them all to be delicious. Each baked good I have made feels unique and high quality. It is a beautiful book and my go-to when I want to make a special, crowd-pleasing dessert. I am glad weights are included along with volumes; I think this is the reason my results have always been successful. Lovely book: tasty recipes, delicate and sweet photography, all-around amazing.

I used this for cookies so far.

I love this book! There is great story behind the journey of Claire Ptak and the making of Violet Bakery! I learned about Claire and the bakery after the royal wedding and boy am I glad I did. I've learned a lot about the importance of picking and using the best ingredients from reading this book. I'm glad Claire has a background from Chez Panisse because her experiences there and afterward, shared with me, makes me a better baker!

Lovely cookbook. Makes me want to travel to London and have tea at the Violet Bakery. Beautiful photos of the baked goods. Like the way the recipe list is divided into morning, midday, afternoon and evening and the attached divider ribbon is great. The Chocolate Croissant Bread Pudding is beyond delicious and a very special dessert! There are a few ingredients which are rather difficult to find but other than that it is a great addition to my cookbook library.

very workable cookbook, great photography, interesting takes on classics and on ingredients. the rye brownie recipe brought me to this book and i have been enjoying the scone recipes and cake recipes. appreciate the use of weights alongside cup measurements as i convert everything to gluten free. her writing is good too, ptak's voice sounds very fresh and cool for right now.

Made the 1OO # rye flour brownie recipe from Tartine 3. Orgasmic🌈. I’ll have to get that book now. Been to Tartine in San Fran, shout out to how great it it. Would love to get to Violet Bakery in London. Gorgeous pics in Violet Bakery. The chocolate devils cake is el supremo. Still have to try more recipes. 4/5 ****

ロイヤルウエディングケーキも使った、ロンドンにある人気ベーカリーのレシピ本。とても共感できて良い本です。中には甘すぎるのもありますが、美味しいのもあります笑

I’m so glad this book was available through Kindle. Recipes are amazing! I got the app and will download more cooking books this way.

Nice recipes and pictures

I'm sorry to give this beautiful looking cookbook only two stars. Those stars are for delicious-looking recipes and really creative flavour combinations.But the recipes themselves have left me feeling pretty frustrated (frustrated enough to finally write my first review on Amazon!). I've made four or five of the recipes and so far only one has gone problem-free. I'm a pretty decent home baker and I'm used to British baking instructions, so I don't think the problem lies with me?There look to be mistakes or important details missing in some of the recipes. Most glaring is a problem with measurements: Recipes give both weights and cup measures. Ptak recommends using a scale, as it's more precise. I agree that this is a good practice if you're serious about baking, and it's an especially good idea with this book, because the cup measures don't always look like they are accurate conversions of the grams (e.g., the cup-amount of flour in the cinnamon roll recipe is way, way off.)I've made a lot of brownies and worked with all sorts of whole grains in the past, but I couldn't get Ptak's rye flour brownies to work for me at all. I'm not sure if this was because I used the wrong size pan (none was specified), or if it was because one of the measurements was wrong in the recipe. Both times I tried I ended up with a gooey mess.There are quite a few more things I want to make from this book, but knowing I'm going to need to read through each recipe extra carefully and then do some kind of supplemental research to make sure I can execute it properly is really putting me off.