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Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats Paperback – February 19, 2013


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Product Details

  • Paperback: 160 pages
  • Publisher: Ulysses Press (February 19, 2013)
  • Language: English
  • ISBN-10: 1612431216
  • ISBN-13: 978-1612431215
  • Product Dimensions: 8.9 x 5.9 x 0.7 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #96,462 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Classic Snacks Made from Scratch embraces the spirit of any good American palate with a DIY sensibility. Any home cook should approach a recipe with a sense of humor, nurture and flavor. Casey Barber teaches you all three." - Christina Tosi, Momofuku Milk Bar

"You won't be confronted with any strange molecular gastronomy experiments or hard-to-find ingredients with this collection of recipes.  Just good ol' butter, flour, and a baking sheet, for the most part. If you like a good kitchen project, this book is full of them." - Emma Christensen, The Kitchn

"Barber's book is a masterpiece of reverse engineering. She turns the highly processed, extruded, and corn-syrupy foods of our youth into snacks easily prepared in a home kitchen and almost entirely free of strange additives. (The most chemically-laced product featured in the book is dehydrated cheese powder—yes, the same neon powder you'll find in Kraft boxes.) Even if the finished snacks have a handmade look to them, the flavors are exactly what we remember."—SeriousEats.com


"Casey Barber makes a herculean effort in each recipe to mimic the exact flavors and textures that we love so dearly...if you like a good kitchen project, this book is full of them." —TheKitchn.com

About the Author

Casey Barber is the editor of the online magazine Good. Food. Stories. (goodfoodstories.com) and a food writer and recipe developer whose work has appeared in Gourmet Live, ReadyMade, Better Homes & Gardens, iVillage, Serious Eats, and other national print and online publications.

Customer Reviews

I can't wait to try out these recipes.
Tanya Noonan
I also love that the recipes include the difficulty level so I know which recipes will be easy to make with kids and which I should conquer after bedtime.
jt
A mass of interesting recipes in a great little book.
I. Darren

Most Helpful Customer Reviews

31 of 33 people found the following review helpful By Daniel F. Moore on March 16, 2013
Format: Paperback Verified Purchase
When I read that Hostess was going out of business, I thought about the snacks that I had enjoyed as a kid. Atop the list was Hostess Orange Cupcakes and though I hadn't tasted one in years, I nevertheless lamented the 'death' of an old favorite. I bought this book based on reviews and I was shocked when I saw the the recipe for my old standby, Hostess Orange Cupcakes! I did a quick inventory of ingredients on hand and went to the grocery store to pick up the missing items. OMG..these are better than the originals! They have a more pronounced orange flavor, are more moist and don't have that boxed mix taste. Subsequently, I tried the Twinkies recipe and it too, was an upgrade over the original. I had a recipe from one of the Top Secret Recipes books that used a boxed white cake as the basis for the cakes; this one tastes homemade and that makes a big difference in the quality.
On the basis of just these two recipes, I highly recommend this book. Now, as for those Cheez-Its......
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30 of 34 people found the following review helpful By SJS on February 5, 2013
Format: Paperback Verified Purchase
Like most Americans, I grew up eating a wide variety of things that might be considered "junk food." Twinkies, Cheeze-Its, Oreo cookies, and Doritos. As an adult, I tend to avoid these things because I want to live a healthier lifestyle and shy away from all the preservatives that are found in grocery store snacks... but that doesn't mean I don't miss these treats.

I'm so unbelievably stoked to have this book in my hands. Now I can make all the munchies I miss with a little less guilt, using ingredients in my own kitchen that I trust (way better than the insanely complicated dyes, flavorings, and preservatives packed into the original versions). The author's Oreo cookie recipe alone is worth the price of this book. Same with the Cheetos.
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14 of 16 people found the following review helpful By Matthew Rolak on February 6, 2013
Format: Paperback Verified Purchase
This book is a great resource and source of entertainment in baking/cooking! We know we all eat this stuff and grew up loving at least 1 or 2 of the items (Doritos and Goldfish crackers for sure!)... now you can play with making your own versions! It's not health food or even 'healthier versions' really but that's not the point of the book. The recipes in this book are trying to be as true to the inspirational treat as can be done. And in many cases they not only hit the mark but exceed it.

I've made several of them so far and they have all been fun and easy to understand. There are helpful tips in the book on where to get a few of the more 'interesting' tools/ingredients which can really help when your local grocery store looks at you like a crazy person when you ask "Do you have any powdered cheddar cheese?"

Great format for a fun cookbook for myself and for making treats with friends or my 3 and 7 year old. Highly recommended!
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14 of 17 people found the following review helpful By jt on March 11, 2013
Format: Paperback
We make almost everything from scratch and at home. We very rarely eat boxed, premade, prepackaged, conventional (whatever you want to call it) foods. That means we don't eat fig newtons (except for occasionally when I buy the organic brand), oreos, anything hostess, donuts, potato chips, etc, unless I make them and to tell you the truth I haven't really thought about making this type of foods before; I guess I just figured that these things are bought at the grocery store and not made at home. But boy I was wrong! This book is awesome if you are want to eat these types of foods but want to cut out some of the unwanted ingredients that are in prepackaged convenient foods. I don't think that all the recipes taste exactly the same as their name brand counterparts, but they are a close second and they are much healthier for you. Although, I am not saying that these recipes are healthy - the recipes still call for things such as sugar, white flour, corn syrup, vegetable oil, and vegetable shortening. However, I would much rather eat an occasional treat that has sugar, white flour, and vegetable oil in it than eat the unpronounceable artificial chemicals, preservatives, and colorings in grocery store boxed foods.

One of the things that I really like about this cookbook is that each recipes tells the total time needed (including chilling and cooking time), a level of difficulty, and special equipment. This means that if I know I only have an hour to make something then I shouldn't pick a recipe that is super hard and takes 4 hours. I also love that the recipes include the difficulty level so I know which recipes will be easy to make with kids and which I should conquer after bedtime.
Read more ›
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19 of 24 people found the following review helpful By Garrett M. Mccord on February 8, 2013
Format: Paperback
Homemade goldfish crackers have changed my life. Hit them with some fleur de sel and mix a bit of dried chives in there and I am a happy goddamn camper. An excellent book for anyone who wanted a taste of nostalgia without all the chemical compounds that usually come with them. The peeps are also outstanding and best if you let them dry out for a day or two, first.
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2 of 2 people found the following review helpful By Lorriane on November 6, 2013
Format: Paperback Verified Purchase
I like this book but not as much as I thought I would. I've been wanting it for a really long time and finally purchased it however I fine the recipes to be a little unclear and hard to follow. I have over a hundred cookbooks that I use on a daily basis and i've come across some hard recipes but this book has really got me stumped. I've only had one successful run with a recipe from this book and thats with potato chips which I already knew how to make. I'll give something in here another go but I think i'll just stick t buying this stuff from the store. :-(
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Most Recent Customer Reviews


More About the Author

Casey Barber is a freelance food writer, author, photographer, good eater, and lifelong Pittsburgh Pirates fan. She is the founder and editor of the critically acclaimed website Good. Food. Stories. (goodfoodstories.com), and her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.com, The Kitchn, and DRAFT.

Casey is the author of Pierogi Love: New Takes on an Old-World Comfort Food (Gibbs Smith, 2015) and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013). She is also the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014).

Casey lives in northern New Jersey with her husband, two cats, and a freezer full of kielbasa, sour cherries... and pierogies. Find out more at caseybarber.com.
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