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| Seasoned Cooking | Food Wares | Noteworthy | Epicurean Travels |
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Tate's Bake Shop Cookbook Published by St. Martins Press, 2005 I have absolutely NO excuse for being so late in bringing this book to your attention sooner! It was published in 2005 and somehow it slipped through my view! I have been a fanatic about Tate's cookies - alas, not since 1980 when Kathleen King first opened her bake shop in Southampton.
Tate's Bake Shop store, is located at Phone 631-283-9830 Visit the store the next time you're driving out to "the Hamptons" ! The owner and baker, Kathleen King, is a real native of Southampton and first began her baking career selling her signature chocolate chip cookies at her father's North Sea Farms roadside stand. Talk about following your passion and dreams to a successful career!
What brought the Tate's Bake Shop Cookbook to my attention was a visit to their website at www.tatesbakeshop.com after a phone call discussion about food and cooking I was having with my sister. We were discussing a cookie recipe our mother used to make at Christmas and then the topic of Tate's cookies came up. My sister is also a Tate's Chocolate Chip cookie addict. Afterwards, in my curiosity to learn more about the company, I logged on to their website....and there it was! A cookbook with recipes from my favorite chocolate chip cookie maker which includes the recipe for these incredible cookies! You can also mail-order their cookies and other baked goods from their online store.. It was then that I realized I had somehow missed the introduction of this wonderful cookbook to share with my readers - hence the delay for which I apologize! Of course I had to make the chocolate chip cookie recipe (page 36) and immediately noticed that it calls for using salted butter - in the Introduction, Kathleen King talks about using salted versus unsalted butter in recipes and understands that unsalted butter is usually used in baking, but if you want an authentic Tate's chocolate chip cookie - be sure to use salted butter! There are other recipes in the book that specify unsalted butter in which case, use unsalted! Another caveat - I only had an organic brown sugar on hand in my pantry - not that being organic was a problem, but the color of the organic brown sugar wasn't dark enough (not enough molasses). It was more the color of "light brown sugar" - so again, be sure to use really "dark brown sugar" in the recipe for an authentic look and taste. Here is the batch I made which appear lighter in color than the purchased ones but the extraordinary taste and crispy texture is there.... well, minus a few for taste-testing of course!
I know that Tate's chocolate chip cookies are my favorite, but the cookbook also includes chapters on Muffins and Scones, Pound Cakes and Breads, Cookies & Bars, Pie, Crisps and Cobblers, Cakes and for those wishing to embark on their New Years' resolution to eat more healthy foods, there is also a chapter on Healthy Alternatives to make your own....
Energy Bars I'm confident that you will enjoy this book and the products produced from the recipes. Thank you Kathleen King for sharing your recipes!
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I've eaten more of
these cookies than I care to admit in the past few years! My first
taste of Tate's chocolate chip cookies made such a dramatic taste-memory
in my brain, I found myself not making my own version of this most-often
home baked cookie and found myself picking up a package (or two) of
Tate's cookies while food shopping in the city (that's NYC for non-New
Yorkers reading this!)
