Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads Hardcover – July 1, 2005

I'm addicted to Tate's cookies and now I am able to make my favor at home along with many other easy to follow recipes.

This is a great cookbook chalk full of recipes for yummy home-style baked goods. The Cookbook's foreward is written by Ina Garten, who carried Tate's Bake Shop baked goods at her Barefoot Contessa Shop for years.This warm and friendly book begins with some basic information regarding tips and techniques for baking success. Some of Kathleen's favorite baking tools are Silpat baking mats, an oven thermometer, and microplane zesters. Probably her best advice is given in the last sentence where she says, "Most of all, have fun! Don't take it seriously. If you screw up, don't worry about it--they're only cookies!The recipes are easy to follow and relatively simple. There's nothing fancy or pretentious here.The book includes chapters for:Muffins and SconesPound Cakes and BreadsCookies and BarsPies, Crisps, and CobblersCakesHealth AlternativesEverything that I've made from this book so far has been delicious. And there are so many more recipes that I can't wait to try. Just reading about them makes me want to run into the kitchen and get baking, which is not something I can say about most baking books.Favorites to date include mocha pecan muffins, banana chocolate chip muffins, oatmeal scones, apricot ginger scones, sweet potato pie, chocolate peanut butter pie, apple cranberry crisp, chocolate mousse cake, chocolate chip cake and chocolate fudge cupcakes with peanut butter frosting, chocolate chip coconut macadamia nut cookies, chocolate chip pie, and the crispy chocolate chip cookies for which her bakery is so famous.One word of caution, the book includes a few editorial missteps. For example, the recipe for toffee pecan cookies doesn't list pecans in the ingredient list (1 cup, chopped). However, I haven't run into anything that can't be overcome with a little research and/or common sense, especially if you have some baking experience.Highly Recommended

I made their classic chocolate chip cookies. They were close to the bagged ones in store. Store price 6.99/bag. Not worth it. Anxious to try other recipes

I’ve loved Tate’s cookies for years and have tried many times to duplicate the thin crispy cookies but failed many times. Now I’ve got the recipe and it’s perfect! Worth a purchase!

I have ttried only a few of the recipes yet (hence the 4 stars instead of 5), but I was very pleased with the chocolate chip cookie recipe. They came out exactly like the ones from their bakery (Tate's) I have been buying in gourmet shops. I did use premium chocolate chips, rather than the ones at the supermarket and I used King Arthur Flour instead of Gold Medal, but I'm not sure it made a difference. I wish the recipe for Tate's macadamia cookies had been included, they are heavenly. I suspect it's the same as the chocolate chip ones only with chopped macadamia nuts. I'll try that and update my review.

Let me just say it's not the recipes that are disappointing. They are fine. The disappointment is that there isn't ONE picture in the whole book except on the cover. Pictures are so important. You see with your eyes first. When you have things to look at it makes you more interested in making the recipes. It also give you an idea of how it should look when it's finished.

OMG! The chocolate mousse cake on page 109 is to die for. I used Ghiradelli's double chocolate chips and it came out so chocolatey and SMOOTH. I also got lazy the second time (and every time after) I made it and used the pre-made Oreo pie shells. Doing that cuts the time in half. That "cake" melts in your mouth. It's like a heavy chocolate silk pie. Of all the recipes I've tried so far, that one is our favorite and I always get compliments and people ask for the recipe. This is a great compilation of several types/categories of desserts. I hope to try them all eventually. Very glad I bought this book! I usually get all my recipes online. This is the first book I've purchased since my Betty Crocker one 20+ years ago when I first got married. Tate's is worth every penny.

For someone who isn't privy to her first book, this book is fantastic. For someone who has eaten the Tate's chocolate chip cookie - this recipe in the book tastes exactly the same - although with my oven I have to cook the cookies about 13 1/2 minutes to obtain the "crispy" cookie like the Tate cookie. I followed her instructions to the letter, didn't overmix, used my Silpat - and they are amazing. I had only one small cookie because I'm low carbing - but this morning - there are only a few left - meaning my husband and son ate them up! Great book - highly recommend.