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12 of 12 people found the following review helpful:
5.0 out of 5 stars
The family tradition I never had, January 11, 2002
This book was recommended to me by a friend. I am ever grateful to him for finding it. It takes me to this imaginary place of great grandmothers, grandmothers, farms, and recipes over a century old. Even before I tried my first recipe from this book, it brought about certain nostalgic emotions inside of me. With the descriptions that accompany each recipe, I see a little piece of history that could have been my own German grandmothers had she shared it with me. Unfortunately, while she did teach me a lot about cooking, baking and handing down recipes wasn't something she did a whole lot of. My mother was the baker and she was more of a "new world" baker than someone who used recipes given to her by her mother or grandmother. This book makes up for part of that in its own special way. I received the book two days ago, thumbed through it once, then twice, and tonight I made my first two recipes. In fact, one just came out of the oven..."fly off the plate" rolls. One word: Heavenly. Among the best dinner rolls I've had or made. Slightly sweet, buttery, rich, yet light and full of flavor. Definitely something to accompany a dinner of flavorful comfort foods like pot roast or roast turkey and stuffing...even something like chicken stew. For those of you lacking the comfort that comes from having time-tested old-world recipes handed down to you, this book is for you...and even for those of you who aren't lacking it, this book will prove to be one of your favorites.
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8 of 9 people found the following review helpful:
5.0 out of 5 stars
take a deep breath, June 8, 2004
and smell the perfume of fresh baked bread through this pages. The variety of recipes here is truly amazing. You'll find recipes coming from all over the US, with a distinctive italian, dutch, north and east european flavour. Accompanied with a short story about the origin of the bread, the recipes are well explained and good result is garanteed, even if you haven't got much experience because the instructions are very clear. Chapter 1: yeast breads (swedish rye, cheddar chive bread, amish pinwheel bread, pizza)
Chapter 2: Naturally leavened and slow-rising breads (prairie pioneer two day bread, sourdough graham bread, sour rye bread)
Chapter 3: whole grain breads (northern prairie barley sunflower bread, wisconsin onion dill bread)
Chapter 4: Rolls and buns (farmhouse rolls, Iowa corn clovers, heart of the prairie parmesan rolls, german soft pretzels)
Chapter 5: quick breads, muffins and popovers (gingerbread muffins, blueberry cornmeal muffins)
Chapter 6: Scones, biscuits, crackers and soda breads (irish buttermilk soda bread, thyme biscuits)
Chapter 7: Coffee caks and pastries (cardamon and cinnamon scented swedish tea ring, summery lemon coffee cake with fresh berries) Besides all this bread recipes, there are some that uses stalled bread to cook delicious salads and desserts Heirloom Apple Charlotte. I totally recomend this book
Note: If for you is important, be aware that this book has no pictures, but if you ask me, you won't need them!
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Showcases 150 outstanding recipes for a variety of breads, December 8, 2001
In Prairie Home Breads, culinary expert Judith Fertig showcases 150 outstanding recipes for a variety of breads. Categories of breads include Yeast Breads; Naturally Leavened and Slow-Rising Breads; Whole-Grain Breads; Rolls and Buns; Quick Breads, Muffins, & Popovers; Scones, Biscuits, Crackers, and a Soda Bread; Coffee Cakes and Pastries. The recipes range from simple family meal favorites, to celebratory breads ideal for even the most festive occasion. The recipes are complete, easy to follow, and accessible to even the most novice kitchen chef. A strongly recommended addition to any cookbook shelf collection, Prairie Home Breads is enhanced with two useful sections "Source Guide" and "Prairie Bakers", as well as a user-friendly Index.
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