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Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

by

Baking in America: Traditional and Contemporary Favorites from the Past 200 Years Cover

 

Awards

2003 James Beard Award Winner: Baking

Synopses & Reviews

Publisher 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

Synopsis:

This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.

Included are historical finds like the original Parker House Rolls; Lindys Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.

About the Author

Greg Patent has won a devoted audience of regular readers as a contributing editor for Cooking Light, the country's largest-circulation cooking magazine. He is the author of A Is for Apple and Food Processor Cooking Quick and Easy. He lives in Missoula, Montana.

Table of Contents

CONTENTS 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

Product Details

ISBN:
9780618048311
Subtitle:
Traditional and Contemporary Favorites from the Past 200 Years
Author:
Patent, Greg
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston, MA
Subject:
History
Subject:
United states
Subject:
Baking
Subject:
Methods - Baking
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Baking -- United States.
Subject:
Cooking and Food-US General
Copyright:
Edition Description:
Trade Cloth
Series Volume:
3020
Publication Date:
November 2002
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
16 full-color photos
Pages:
560
Dimensions:
9.13 x 8 x 1.38 in 3.24 lb

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Related Subjects


Cooking and Food » Baking » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Baking in America: Traditional and Contemporary Favorites from the Past 200 Years Used Hardcover
0 stars - 0 reviews
$6.95 In Stock
Product details 560 pages Houghton Mifflin Company - English 9780618048311 Reviews:
"Review" by , "(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" by , "(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."
"Review" by , "The qualities that distinguish American baking are the very qualities that distinguish this epic book and American cuisine itself: simplicity, straightforwardness, experimentation."
"Review" by , "Although rooted in the past, all the recipes ring with a note of welcome surprise. Baking in America is certainly destined to last."
"Review" by , "Old-fashioned never seemed so hip. This is the first book I'll go to when I want to bake."
"Review" by , "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."
"Review" by , "Provid(es) superb insight to the traditions and influences that have made American baking so varied and rich."
"Review" by , "Irresistible to anyone interested in the rich traditions and history of American baking. Highly recommended"
"Review" by , "A comprehensive paean to home baking."
"Synopsis" by ,
This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.

Included are historical finds like the original Parker House Rolls; Lindys Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.

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