- vii, 263 pages : color illustrations; 28 cm
- République isn't like other bakeries -- Brioche -- Pain au Lait -- Croissants -- Kouign amanns -- Pâte sucrée -- Pâte brisée -- Pâte à choux -- Muffins and scones -- Cookies and bars -- Cakes -- Custards, puddings, and creams -- Basic components.
- Call Number
- JFF 20-102
Manzke, Margarita, 1974- author.
Baking at République : masterful techniques and recipes / Margarita Manzke with Betty Hallock ; photographs by Kristin Teig.
California : Lorena Jones Books, an imprint of Ten Speed Press, 
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"For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République."--Amazon.com.
- Other Form:
Online version: Manzke, Margarita, 1974- author. Baking at République First edition. New York : Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC,  9780399580604 (DLC) 2018037845
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