Baking in America

Baking in America

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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; Lindya€™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, Blueberrya€“Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.If you want to serve the cake soon, with an unchilled filling, leave it at room temperature while you make the glaze; otherwise, ... Ia#39;ve found recipes resembling Boston cream pie a€” two layers of tender cake filled with custard and dusted withanbsp;...

Title:Baking in America
Author:Greg Patent
Publisher:Houghton Mifflin Harcourt - 2002-11-01


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