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

 

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



Binding: Hardcover
Brand: Brand: Houghton Mifflin
EAN: 9780618048311
Edition: 1ST
Feature: Used Book in Good Condition
ISBN: 0618048316
Item Dimensions: 165916321832
Label: Houghton Mifflin
Languages: EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Houghton Mifflin
Number Of Items: 1
Number Of Pages: 552
Publication Date: November 01, 2002
Publisher: Houghton Mifflin
Studio: Houghton Mifflin

Editorial Review:

Product Description:
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.


Amazon.com Review:
Greg Patent, recognizing that many of America's worthiest breads, cakes, and other sweets have disappeared over time, retrieves them in perfected, easy-to-follow form, while also providing a selection of contemporary favorites, in his book Baking in America. From the first American cookbook, American Cookery, published in 1776, to and beyond the works of influential American cookbook writers including Eliza Leslie, Amelia Simmons, and Fannie Farmer, the book serves up such temptations as Mrs. Goodfellow's Dover Cake (a fine-grained, rice flour-based pound cake); Cornell White Bread (an exemplary sandwich loaf developed at Cornell University); and Chocolate and Gold Ribbon Cake (a Pillsbury Bake-Off prize winner). Among the newer delights are Ricotta Cheesecake with Blueberry Sauce, Spicy Icebox Oatmeal Crisps, and Rhubarb Raspberry Crunch Bars. Building upon often-sketchy formulas, Patent has seamlessly bridged past and present to produce a unique collection.

The book's organization--chapters cover topics from savory yeast breads and sweet yeast breads and doughnuts to pound cakes, layer cakes, cheesecakes, fruit desserts, and more--gives some idea of the arc of American baking, which has changed as kitchen technology has advanced. (The arrival of yeast-displacing chemical leaveners, for example, made the layer cake possible.) But American bakers have always been avid experimenters, Patent maintains, and have produced singular delights like Jalapeño, Cornmeal, and Cheddar Bread; Golden Pumpkin Loaf; Persimmon Cream Cheese Cupcakes; and, of course, brownies, for which the book gives variations including White Chocolate Chunk. With amusing advice from old cookbooks and other historical asides, profiles of cooking teachers, and useful glossaries of ingredients and equipment, the photo-illustrated book makes the re-creation of our charmingly homey baking past practical for modern cooks. --Arthur Boehm


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