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Baking in America: Traditional and Contemporary Favorites from the Past 200 Years Hardcover – November 1, 2002
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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
From Publishers Weekly
Copyright 2002 Reed Business Information, Inc.
- Item Weight : 3.25 pounds
- Hardcover : 552 pages
- ISBN-10 : 0618048316
- ISBN-13 : 978-0618048311
- Product Dimensions : 8 x 1.75 x 9.5 inches
- Publisher : Houghton Mifflin; 1st Edition (November 1, 2002)
- Language: : English
- Best Sellers Rank: #598,590 in Books (See Top 100 in Books)
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