Baking in America

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"Masterfully researched' "Destined to last" . . . "An epic book"
AMERICA'S BAKING HERITAGE is more diverse and imaginative than that of countries whose history stretches back thousands of years. From the time of the earUest settlers, we have been passionate bakers, drawing on the traditions of myriad cultures, simplifying and adapting them, and creating a varied popular repertoire in the process. Unfortunately though, many of the best recipes of our past have been forgotten, buried in obscure cookbooks, family journals, and handwritten diaries — that is, until now.
For this groundbreaking collection, already hailed by bakers across the country as the achievement of a lifetime, Greg Patent spent years in reading rooms and... Tovább

Fülszöveg

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"Masterfully researched' "Destined to last" . . . "An epic book"
AMERICA'S BAKING HERITAGE is more diverse and imaginative than that of countries whose history stretches back thousands of years. From the time of the earUest settlers, we have been passionate bakers, drawing on the traditions of myriad cultures, simplifying and adapting them, and creating a varied popular repertoire in the process. Unfortunately though, many of the best recipes of our past have been forgotten, buried in obscure cookbooks, family journals, and handwritten diaries — that is, until now.
For this groundbreaking collection, already hailed by bakers across the country as the achievement of a lifetime, Greg Patent spent years in reading rooms and private collections to recover lost gems. Then he skillfully recreated them in his own kitchen, filling in fragmentary instructions and adapting them to modern ingredients and equipment or using them as inspirations for his own thoroughly up-to-date creations.
The incredible result. Baking in America, features more than 250 recipes for the best sweet and savory baked goods: yeast breads, quick breads, cakes, cookies, pies, tarts, and simple fruit desserts, from sources as diverse as the first American cookbook, published in 1796, to the Pillsbury Bake-Off.
These recipes have literally stood the test of time. They include such finds as Cornell White Bread, an enriched sandwich bread developed by a Cornell University nutrition researcher in the 1950s; Parker House Rolls, the creation of a legendary Boston hotel beloved by travelers in the nineteenth century; and Martha Washington's Currant Cake. Patent's search through baking history yielded dozens of cakes and cupcakes, including a simple Sour Cream Lemon Pound Cake, a rich, brandy-soaked fruitcake that was
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