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More copies of this ISBN:Baking in America: Traditional and Contemporary Favorites from the Past 200 Yearsby Greg Patent
Awards2003 James Beard Award Winner: Baking
Synopses & ReviewsPublisher Comments:Sweet and savory favorites rise to the occasion in this collection that encompasses all of America's favorites--quick breads and yeast breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Full-color photos. Review:"(R)eading Greg Patent's masterfully researched book with his inspiring recipes is a feast in itself, and baking from it fills you with a sense of pride and participation in the ongoing evolution of American baking." Flo Braker, author of The Baker's Dozen Cookbook, The Simple Art of Perfect Baking, and Sweet Miniatures Review:"(A) remarkable book containing recipes from the past plus many contemporary recipes. It's also a valuable course. . . that you can take at home without going to baking school." Marion Cunningham, author of The Fannie Farmer Cookbook Review:"The qualities that distinguish American baking are the very qualities that distinguish this epic book and American cuisine itself: simplicity, straightforwardness, experimentation." Betty Fussell, author of I hear America Cooking Review:"Although rooted in the past, all the recipes ring with a note of welcome surprise. Baking in America is certainly destined to last." Deborah Madison, author of Vegetarian Cooking for Everyone Review:"Old-fashioned never seemed so hip. This is the first book I'll go to when I want to bake." Jill Melton, senior editor, Cooking Light Review:"From time to time, the right writer finds the right subject and after a long time - usually - a book appears that is so solid and true and timeless that it may become a classic. Such is the case with Greg Patent and his new book. . . (Baking in America is) a good read and a clarion call to the kitchen." William Rice, Chicago Tribune Review:"Provid(es) superb insight to the traditions and influences that have made American baking so varied and rich." Publishers Weekly Review:"Irresistible to anyone interested in the rich traditions and history of American baking. Highly recommended" Library Journal Review:"A comprehensive paean to home baking." Food & Wine Table of ContentsCONTENTS Note to the Cook / viii Introduction / 1 About the Ingredients / 11 About the Equipment / 31 1. Savory Yeast Breads / 42 2. Quick Breads, Biscuits, and Muffins / 84 3. Sweet Yeast Breads and Doughnuts / 112 4. Pound Cakes / 158 5. Loaf Cakes and Sheet Cakes / 194 6. Cupcakes and Cream Puffs / 226 7. Layer Cakes / 254 8. Sponge Cakes, Angel Food Cakes, and Chiffon Cakes / 306 9. Cheesecakes and Tortes / 352 10. Cookies / 386 11. Fruit Desserts / 432 12. Pies and Tarts / 468 Sources / 522 Bibliography / 528 Index / 536 What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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