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Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother's Kitchen Hardcover – October 6, 2006


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Product Details

  • Hardcover: 312 pages
  • Publisher: Black Dog & Leventhal Publishers (October 6, 2006)
  • Language: English
  • ISBN-10: 1579125883
  • ISBN-13: 978-1579125882
  • Product Dimensions: 10.2 x 9.5 x 1.1 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #741,894 in Books (See Top 100 in Books)

Editorial Reviews

Review

“It’s not often a baking book becomes a cultural icon,

but this one is guaranteed to do so.”

(Cookbook Digest )

“I couldn’t help falling in love with it.”

(Newsday )

“Heirloom Baking is a keepsake all its own.”

(Christian Science Monitor ) --This text refers to an out of print or unavailable edition of this title.

About the Author

Marilynn Brass and Sheila Brass are home cooks with more than 119  years of experience between them. They have appeared in their own television cooking specials including The Brass Sisters Holiday on the Cooking Channel and The Brass Sisters: Queens of Comfort Food on WGBH, the PBS affiliate in Boston. They have also been guests on the Food Network's Bobby Flay's Throwdown and on PBS's Simply Ming, hosted  by Tsai Ming. They have also made appearances on Antiques Roadshow FYI. Heirloom Baking was nominated for the James Beard Foundation Award in the category of "Baking and Dessert." They are the authors of Heirloom Cooking with the Brass Sisters, also published by Black Dog & Leventhal (2008).


Marilynn Brass and Sheila Brass are home cooks with more than 119  years of experience between them. They have appeared in their own television cooking specials including The Brass Sisters Holiday on the Cooking Channel and The Brass Sisters: Queens of Comfort Food on WGBH, the PBS affiliate in Boston. They have also been guests on the Food Network's Bobby Flay's Throwdown and on PBS's Simply Ming, hosted  by Tsai Ming. They have also made appearances on Antiques Roadshow FYI. Heirloom Baking was nominated for the James Beard Foundation Award in the category of "Baking and Dessert." They are the authors of Heirloom Cooking with the Brass Sisters, also published by Black Dog & Leventhal (2008).

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Customer Reviews

4.8 out of 5 stars
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See all 72 customer reviews
I highly recommend this...and makes a great gift.
Sew Sweet
I've thoroughly enjoyed paging through this book, and have many recipes I can't wait to try from it.
Julie E. Ruble
So far I've made 4 recipes from this book and they've all turned out fantastic.
missy mo

Most Helpful Customer Reviews

90 of 93 people found the following review helpful By Executive and Mom on October 20, 2006
Format: Hardcover
I read a lot, have far more cookbooks than anyone would ever need, and have purchased books from Amazon for years, but I have never before felt so moved by a book that I just had to write a review. So, here is my first review.

These recipes are astoundling. Easy to make with ingredients on hand. Delicious. But more than all that, this is a wonderful cookbook to simply sit and enjoy. You can open it anywhere and find both a good recipe and relaxing insights into times gone by. The sisters who wrote the book love to bake, and that love shows up in each page, in the beautiful photos and in the nostalgic way the sisters speak of the women who, in cooking for their families, developed these recipes over decades past.

The recipes here, while based in days gone by, have all been updated for today's kitchen and are based in modern ingredients that are easy to find in any supermarket.

As anyone who bakes knows, baking is a science as well as an art, and the underlying chemistry is key to a successful outcome. In the first pages of the book, the sisters discuss the secrets that really good bakers know. Butter should not be salted, but sweet. Eggs should be at room temperature. etc. If you have ever wondered why you followed a baking recipe perfectly and the results were less than perfect, you will probably find your answer here.

So, get the cookbook to learn to bake. Get the cookbook for its simple, delicious recipes. Get the cookbook as a gift for someone you love. But most of all, get the cookbook for a relaxing glimpse of the world of our mothers and grandmothers. This is a wonderful, wonderful book.
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37 of 39 people found the following review helpful By Stephanie J. Trillo on November 6, 2006
Format: Hardcover
I had a great opportunity at my work, Northeastern University, to attend a cooking-demo and book-signing by these two lovely ladies. Not only were they a hoot throughout their demonstration, but they also supplied us w/ a sampeling from this book to taste after the 2 recipies they made in 30 minutes or so.

I bought this book for myself as well as 2 other's for my mother and a close family friend. This book is THE perfect gift for someone setting up their first kitchen or newly entering the family. There is a chapter in the back of lined pages to preserve some of your own favorite or signature dishes as well as a great pocket to preserve or pass on some of your own.

I would see this as a perfect gift for a new bride with the addition of the women's families on both sides sharing some recipies in the pocket. Or simply a great place to put Grandma's Holiday Rolls that she gave you when you were first setting up house.

Preserving these recipies is a part of our families legacy and the Brass Sisters did a great job of making me assemble a list of recipies my mom use to bake all the time when I was growing up and ask her to make a copy for me to put there.

As far as the contents I would suggest that you try the Lemon Poppy Seed Coffee cake pg 41. It is easy fast and delish. My husband loves this cake and has asked me to make a few that he liked in the book.
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32 of 34 people found the following review helpful By Naomi Manygoats on November 19, 2006
Format: Hardcover
I got the book yesterday, made the brownies with cream cheese in the middle and almonds on top; despite using a much bigger pan than they said to use they were hands down the best brownies I have made.

Made the biscuits this morning and wonderful taste- I prefer mine in a cake pan touching each other, but they were the perfect taste- no sugar- yea!.....

can't wait to make the tart/cookies with raspberry jam inside... and I have to say I have SHELVES of baking books I have never tried any recipes from.
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19 of 19 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on March 13, 2008
Format: Hardcover
Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper & Grandmother's Kitchen lovingly collects those intriguing bits of family history in the form of recipes scribbled on the backs of bridge tallies, grocery sacks, and yellowed bits of paper. Collected from used bookstores, flea markets, yard sales, and from friends, the dozens of vintage recipes ranging from the 1800s to the 1960s and today are snapshots in time, from the frugality of war rationing (Miss Emma Smith's War Cake) to bridge snacks (Graham Cracker Fudge, Mah Jong Candy) to Jewish comfort foods such as mandelbrot, hamantaschen, and challah.

Sheila and Marilynn Brass have tested, tweaked, and updated these long-lost gems to the modern kitchen, an all-important step to ensuring success. Why is this important? In the good old days, measurements could be imprecise, the texture and type of flour depended on the mill it was ground at, and sugar came in the form of hard cones of loaf sugar that had to be broken and pulverized. Often, oven temperatures were omitted. In addition, they have chosen to use commonly available ingredients (and they include a handy primer on essential ingredients and tips on what was used in the test recipe), making these heirloom baked goods accessible to everyone.

The recipes are grouped loosely by occasion, from breakfast (Pineapple Walnut Breakfast Bars, Helen's Coffee Bans, Cranberry-Orange Cream Scones) to immigrant recipes (Hazelnut Cake, Libby's Coconut Linzer Bars, Canadian Sugar Pie, Mrs.
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