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Baking in America : traditional and contemporary favorites from the past 200 years / Greg Patent.

By: Material type: TextTextPublisher: Boston : Houghton Mifflin Company, [2002]Copyright date: ©2002Description: viii, 552 pages : colour illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0618048316
  • 9780618048311
Other title:
  • Baking in America : Traditional and contemporary favourites from the past 200 years
Subject(s): DDC classification:
  • 641.815 21
LOC classification:
  • TX765 .P33 2002
Contents:
Note to the Cook -- Introduction -- About the Ingredients -- About the Equipment -- 1. Savory Yeast Breads -- 2. Quick Breads, Biscuits, and Muffins -- 3. Sweet Yeast Breads and Doughnuts -- 4. Pound Cakes -- 5. Loaf Cakes and Sheet Cakes -- 6. Cupcakes and Cream Puffs -- 7. Layer Cakes -- 8. Sponge Cakes, Angel Food Cakes, and Chiffon Cakes -- 9. Cheesecakes and Tortes -- 10. Cookies -- 11. Fruit Desserts -- 12. Pies and Tarts -- Sources -- Bibliography -- Index.
Summary: "This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy's Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 PAT (Browse shelf(Opens below)) 1 Available A259852B

Includes bibliographical references and index.

Note to the Cook -- Introduction -- About the Ingredients -- About the Equipment -- 1. Savory Yeast Breads -- 2. Quick Breads, Biscuits, and Muffins -- 3. Sweet Yeast Breads and Doughnuts -- 4. Pound Cakes -- 5. Loaf Cakes and Sheet Cakes -- 6. Cupcakes and Cream Puffs -- 7. Layer Cakes -- 8. Sponge Cakes, Angel Food Cakes, and Chiffon Cakes -- 9. Cheesecakes and Tortes -- 10. Cookies -- 11. Fruit Desserts -- 12. Pies and Tarts -- Sources -- Bibliography -- Index.

"This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy's Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts."--Publisher description.

Machine converted from AACR2 source record.

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