Baking in America: Traditional and Contemporary Favorites from the Past 200 Years
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; Lindy’s 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.
What people are saying - Write a review
LibraryThing ReviewUser Review - Krumbs - LibraryThing
I've had this book for almost ten years and have never baked anything from it. It's going on the "bake something immediately or get rid of it" pile--the maple-frosted maple cupcakes recipe looks like ... Read full review
Baking in America: traditional and contemporary favorites from the past 200 yearsUser Review - Not Available - Book Verdict
When Patent, a contributing editor for Cooking Light magazine and author of Food Processor Cooking Quick and Easy, found a recipe in a 1796 cookbook, he set off to trace the history of American baking ... Read full review
Savory Yeast Breads
Quick Breads Biscuits and Muffins
Sweet Yeast Breads and Doughnuts
Loaf Cakes and Sheet Cakes
Cupcakes and Cream Puffs
Sponge Cakes Angel Food Cakes and Chiffon Cakes
Cheesecakes and Tortes
Pies and Tarts