Baking in America or Great Chile Book

Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

Author: Greg Patent

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.

Publishers Weekly

HIn this wonderful collection of baking recipes, Patent (A Is for Apple) takes classics from old American cookbooks and makes them work with modern-day ingredients, encompassing all aspects of baking from Savory Yeast Breads through Pound Cakes to Pies and Tarts. After explaining the ingredients and equipment, he moves on to the recipes, which include timeless treasures of America's baking tradition such as Parker House Rolls, Lindy's Cheesecake and Lady Baltimore Cake. Most recipes have a brief history or description along with full, simply stated instructions that make them suitable for all skill levels. Interspersed are extracts from historical books and pamphlets that add color and create windows into bygone ages. These panels also convey additional information, which, combined with step-by-step pointers at the start of each chapter, enable the cook to produce treats like the subtly flavored Spice Pound Cake or the moist but light Orange Sponge Cake. Some recipes are more modern e.g., Cashew and Golden Raisin Biscotti with White Chocolate Glaze but all have been popular at some point with the American public. By including recipes from so many areas of baking, Patent has produced a volume that will provide a full repertoire for any cook as well as providing superb insight to the traditions and influences that have made American baking so varied and rich. (Nov.) Copyright 2002 Cahners Business Information.

Library Journal

When Patent, a contributing editor for Cooking Light magazine and author of Food Processor Cooking Quick and Easy, found a recipe in a 1796 cookbook, he set off to trace the history of American baking and discover what other sweet delights had been lost. Using as inspiration recipes that he unearthed in old cookbooks and culinary pamphlets, Patent created the 250 tempting treats presented here. After opening with a short history of baking in this country, Patent covers baking ingredients and equipment. Separate chapters, each with its own historical overview, are devoted to a variety of baked goods, including yeast breads, cakes, pies, and cookies. Fascinating tidbits of baking lore and quotes from old cookbooks and pamphlets enhance the text. From German Puffs to Raspberry Cobbler, readers will find a nice blend of classic and contemporary recipes here. Patent's cookbook will be irresistible to anyone interested in the rich traditions and history of American baking. Highly recommended for all public libraries. (Index not seen.)-John Charles, Scottsdale P.L., AZ Copyright 2002 Cahners Business Information.

Table of Contents:

	Note to the Cook	viii
	Introduction	1
	About the Ingredients	11
	About the Equipment	31
1	Savory Yeast Breads	42
2	Quick Breads, Biscuits, and Muffins	84
3	Sweet Yeast Breads and Doughnuts	112
4	Pound Cakes	158
5	Loaf Cakes and Sheet Cakes	194
6	Cupcakes and Cream Puffs	226
7	Layer Cakes	254
8	Sponge Cakes, Angel Food Cakes, and Chiffon Cakes	306
9	Cheesecakes and Tortes	352
10	Cookies	386
11	Fruit Desserts	432
12	Pies and Tarts	468
	Sources	522
	Bibliography	528
	Index	536

Look this: The Elements of Managed Care or Ethics on the Job

Great Chile Book

Author: Mark Charles Miller

Presents information on 50 fresh and 50 dried chiles, including heat scales and descriptions. Recipes from Mexico and the Southwest.

Library Journal

Two new books from dedicated chile lovers. DeWitt is coeditor of The Whole Chile Pepper magazine and author of The Whole Chile Pepper Book ( LJ 11/15/90), among others. This latest collection grew out of a column in the magazine featuring chefs around the country. Here are 140 chile-based recipes from restaurants of all types, from taco joints to the elegant Mansion on Turtle Creek, and inspired by cuisines from Thai to West Indian to Tex-Mex. Spicy food has gained many devotees, but the number of books on the subject is multiplying; for larger collections. Miller is chef/owner of Santa Fe's Coyote Cafe and author of Coyote Cafe ( LJ 2/15/90). His new book is an important resource for all those fans of chile dishes, for it is a fully illustrated guide to more than 90 fresh and dried chiles. Most recent spicy foods cookbooks include brief chile glossaries, but Miller's descriptions and Frank's full-color photographs should make identification easy for any cook confronted with the wide variety of chiles now available. Recommended for most collections.

Booknews

On the genus Capsicum, with fine color photos of fresh and dried peppers, their potency, traditional use, and recipes. Annotation c. Book News, Inc., Portland, OR (booknews.com)