"(R)eading Greg Patent's masterfully researched book with his
inspiring recipes is a feast in itself, and baking from it fills
you with a sense of pride and participation in the ongoing
evolution of American baking." - Flo Braker, author of The Baker's
Dozen Cookbook, The Simple Art of Perfect Baking, and Sweet
Miniatures
"(A) remarkable book containing recipes from the past plus many
contemporary recipes. It's also a valuable course. . . that you can
take at home without going to baking school." - Marion Cunningham,
author of The Fannie Farmer Cookbook
"The qualities that distinguish American baking are the very
qualities that distinguish this epic book and American cuisine
itself: simplicity, straightforwardness, experimentation." - Betty
Fussell, author of I hear America Cooking
"Although rooted in the past, all the recipes ring with a note of
welcome surprise. Baking in America is certainly destined to last."
- Deborah Madison, author of Vegetarian Cooking for Everyone
"Old-fashioned never seemed so hip. This is the first book I'll go
to when I want to bake." - Jill Melton, senior editor, Cooking
Light
"Traditional American cuisine has gotten short shrift for far too
long. Greg Patent has made a valuable contribution by bringing to
our attention its long and delicious history." - Russ Parsons,
author of How to Read a French Fry and food editor of the Los
Angeles Times
"While some books are just collections of recipes, ths book
contains the soul of our baking history as well as that of the
author. For any baker, this is a gem." - Brinna Sands, owner of the
King Arthur Flour Company and author of The King Arthur Flour 200th
Anniversary Cookbook
"This important edition is a 'must'have' for you culinary library."
- Carole Walter, author of Great Cakes and Great Pies and Tarts
"From time to time, the right writer finds the right subject and
after a long time - usually - a book appears that is so solid and
true a
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