- Hardcover: 224 pages
- Publisher: Clarkson Potter (October 23, 2018)
- Language: English
- ISBN-10: 0804189617
- ISBN-13: 978-0804189613
- Product Dimensions: 7.7 x 0.8 x 9.8 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 9 customer reviews
- Amazon Best Sellers Rank: #5,600 in Books (See Top 100 in Books)
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Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery Hardcover – October 23, 2018
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From the Publisher
Virginia Peanut Brittle with sorghum
Makes about 1 pound of brittle
My grandmother Noyes’s 'Welcome to North Carolina' gesture during my summer visits there was to let me help her make peanut brittle on the stovetop. My first job as a youngster was to simply stir, though she ultimately taught me and trusted me with every step of the process.
Whenever we need peanuts for a recipe, we grab a tin of Belmont Peanuts off our own retail shelves. Grown and roasted by Patsy Marks and her family on their farm in Capon, Virginia, just above the North Carolina border, they have a bold buttery flavor and an underlying savory sensibility. The Virginia variety is the largest type of peanut, so they add a satisfying crunch to complement the brittle’s crackle.
Line a 9 x 12-inch baking sheet with foil and lightly coat the foil with nonstick spray. Coat a metal offset spatula with nonstick spray.
In a large saucepan fitted with a candy thermometer (if you have one), melt the butter over low heat.
Increase the heat to medium and add the sugar, sorghum syrup, corn syrup, and baking soda. Cook, stirring continuously with a wooden spoon, until deep golden brown, at least 10 minutes. Continue cooking until the mixture reaches 300°F on the candy thermometer, then remove the pan from the heat. (Alternatively, use a spoon to scoop up a bit of the mixture and dip it in a cup of cold water
When it hardens, remove the pan from the heat.)
Quickly add the peanuts to the hot mixture and stir with a wooden spoon until combined. Pour the mixture into the prepared pan, quickly spreading it into an even layer with the prepared offset spatula. Let cool for 30 minutes, then break the brittle into large pieces. Store in an airtight container at room temperature for up to 2 weeks.
- Nonstick cooking spray
- 2 tablespoons unsalted butter
- 1 cup sugar
- ½ cup sorghum syrup
- ½ cup sorghum syrup
- 1 teaspoon baking soda
- 2 cups roasted salted peanuts
“I like pie. That’s not a state secret . . . I can confirm that the Red Truck Bakery makes some darn good pie.” —President Barack Obama
"Noyes’s enthusiasm for baking is infectious, and this volume will prove to be one bakers turn to time and again." -Publishers Weekly
“What comes out of Red Truck Bakery… is nostalgic and forward-thinking at the same time, food that engages as well as comforts, that makes old grooves feel new.” -Garden & Gun
“Bring some of that small town, main street bakery goodness to your kitchen with the Red Truck Bakery's inspiring collection of recipes.” -Country Living
“With its first cookbook, the bakery hopes to spread its charm a little further, sharing recipes for down-home rural favorites.” -Bake from Scratch
“Full of Southern classics like buttermilk biscuits and walnut chews, as well as a number of Virginia specialties like Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels.” -Epicurious
“For those seeking baked goods that sing of America, consider the “Red Truck Bakery Cookbook.” -Star Tribune
"Glory be, here are recipes for second-to-none cookies, cakes, bread, biscuits, jams and jellies, even Aunt Darla's Smoky Pimento Cheese and Brian's legendary granola. For bakers, eaters, and hungry adventurers, the Holy Grail has arrived." –Michael Stern, coauthor of Road Food
“I have known few people with greater passion for what they do than Brian Noyes. It shows in EVERY crumb of everything he cooks and in every word in this magnificent and stunningly beautiful book.” -John Currence, chef and author of Big Bad Breakfast
“The creation of a dream, the accidental serendipity, the making of a family at the Red Truck Bakery, the hard work and the eventual realization of this community bedrock is literally baked into every page." –Andrew Zimmern
“Brian Noyes is a master of subtle subversion who slips paw paws in chess pie, crumbles pretzels in pie crust, and bakes an almond cake that conjures up those delicious Chinese takeout cookies with the almond divots. His Red Truck Bakery Cookbook redefines American baking in the most inclusive and progressive ways.” – John T Edge, Director, Southern Foodways Alliance
"Pldse xcuse mu stcky fngers... but I can't stop eating Red Truck's glorious granola long enough to write! This great little cookbook is a treasure. It holds a story of passion and persistence. It is a song of love to a region and its people. And it's chock full of recipes to make you and those you love dance around the kitchen in anticipation." –Ronni Lundy, author of Victuals
“Whatever Brian Noyes bakes tastes so familiar and yet so surprising that I can never decide whether to tell all my friends, or hoard every bite for myself. Now, I have another option: I can learn his tips and tricks and turn out my own crave-worthy treats. Skillet cornbread with pimento cheese frosting, here I come!” –Joe Yonan, Food Editor at The Washington Post
“If the Michelin Guide rated bakeries the way it rates restaurants, Red Truck would be at the top: ‘Exceptional, worth a special journey.’” –Marian Burros, food columnist at The New York Times
"There are baking books for sightseers, who drool at the pictures and shelve the book with art. There are baking books for bakers—with recipes that sound so delicious you can nearly smell them on the page. Red Truck Bakery Cookbook is clearly both.” —Phyllis Richman, former dining critic at The Washington Post
"Leave it to a baker who has past experience as both writer, editor, and designer to fashion a cookbook that roars on 8 cylinders!" –Matt and Ted Lee, authors of The Lee Bros. Charleston Kitchen
"This beautiful cookbook celebrates what makes Red Truck Bakery a treasure for the community; it is a must-stop-by for travelers passing through. The next time you’ve got the chance, take some time to experience this place for yourself. You won’t be sorry. And if you can’t make it, this book is the next best thing." –Mary Chapin Carpenter, singer and songwriter
About the Author
BRIAN NOYES is the founder of Red Truck Bakery in Marshall, Virginia. He is the former art director of several national magazines including Smithsonian, Preservation, and House & Garden.
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Anyways. I loved this book, and am happy to have it sitting on the shelf among my other favorite cookbooks.