Arthur L. Meyer Baking across America

ISBN 13: 9780292752221

Baking across America

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9780292752221: Baking across America
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Whether it's a slice of warm bread and butter, a Thanksgiving pumpkin pie, or a piece of cake, baked goods have been among America's favorite comfort foods ever since the Pilgrims arrived. From the days of hand mixing and baking on the hearth to today's use of food processors and electric ranges, American cooks have created an amazing variety of breads and baked goods that are as distinctive as the cultures from which we came.

Spanning colonial times to the present and every region of the United States, this book is a comprehensive guide to baking in America. Certified master baker Arthur L. Meyer brings together some 700 kitchen-tested recipes for America's favorite breads, pies, cakes, and cookies. Compiled from almost 300 regional cookbooks dating from the 1890s to the 1980s, these are the authentic recipes for the traditional baked goods of every part of our country. In these pages, you'll find regional specialties such as Appalachian Buttermilk Cracklin' Bread and Hawaiian Pineapple-Macadamia Bread, as well as old family recipes.

In addition to the recipes, Meyer offers a fascinating overview of the history of baking in America, complete with descriptions of early breads, pies, cakes, and cookies. Whether you're a home or professional baker, a food historian, or someone who just enjoys reading cookbooks, you're sure to find lots of tasty treats here. Let Baking across America become your basic source for all the baked goodies Americans love to eat.

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About the Author:

A professional cook and pastry chef, Arthur L. Meyer is an Austin-based consultant for commercial bakeries. He has also written Texas Tortes.

From Publishers Weekly:

Austin, Tex.-based consultant, certified master baker and author (Texas Tortes), Meyer delivers a meticulously researched volume on the tradition of baking in America, from its 17th-century predominantly English and European roots to its uniquely American characteristics in the 20th century. Part I details important influences in American baking: the development and use of leavening agents (yeast, baking powder) and flavorings (vanilla, chocolate), the incorporation of indigenous American ingredients such as pumpkin and corn and the evolution of the stove. Meyer folds excerpts from Martha Washington's Booke of Cookery, Eliza Smith's The Compleat Housewife (1728) and Amelia Simmons's American Cookery 1796 (among others) into the text, illustrating how American baking changed with the times. Part II showcases more than 700 original recipes for breads, pies, cakes and cookies culled from nearly 300 regional cookbooks, dating from the 1890s to the 1980s. Most of the recipesAsome colorfully and quirkily titled (e.g., Isle of Hope Cinnamon Bread from Georgia; Navajo Puberty Cake from New Mexico)Acall for basic pantry ingredients and are easy to read and prepare. Meyer's in-depth historical research and authoritative voice yield an invaluable reference on American baking for the culinary historian and baking enthusiast.
Copyright 1998 Reed Business Information, Inc.

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9780292752160: Baking Across America

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ISBN 10:  0292752164 ISBN 13:  9780292752160
Publisher: University of Texas Press, 1998
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Book Description University of Texas Press, United States, 1998. Paperback. Condition: New. John A. Wilson (illustrator). Language: English. Brand new Book. Whether it's a slice of warm bread and butter, a Thanksgiving pumpkin pie, or a piece of cake, baked goods have been among America's favorite comfort foods ever since the Pilgrims arrived. From the days of hand mixing and baking on the hearth to today's use of food processors and electric ranges, American cooks have created an amazing variety of breads and baked goods that are as distinctive as the cultures from which we came.Spanning colonial times to the present and every region of the United States, this book is a comprehensive guide to baking in America. Certified master baker Arthur L. Meyer brings together some 700 kitchen-tested recipes for America's favorite breads, pies, cakes, and cookies. Compiled from almost 300 regional cookbooks dating from the 1890s to the 1980s, these are the authentic recipes for the traditional baked goods of every part of our country. In these pages, you'll find regional specialties such as Appalachian Buttermilk Cracklin' Bread and Hawaiian Pineapple-Macadamia Bread, as well as old family recipes.In addition to the recipes, Meyer offers a fascinating overview of the history of baking in America, complete with descriptions of early breads, pies, cakes, and cookies. Whether you're a home or professional baker, a food historian, or someone who just enjoys reading cookbooks, you're sure to find lots of tasty treats here. Let Baking across America become your basic source for all the baked goodies Americans love to eat. Seller Inventory # APC9780292752221

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Book Description University of Texas Press, United States, 1998. Paperback. Condition: New. John A. Wilson (illustrator). Language: English. Brand new Book. Whether it's a slice of warm bread and butter, a Thanksgiving pumpkin pie, or a piece of cake, baked goods have been among America's favorite comfort foods ever since the Pilgrims arrived. From the days of hand mixing and baking on the hearth to today's use of food processors and electric ranges, American cooks have created an amazing variety of breads and baked goods that are as distinctive as the cultures from which we came.Spanning colonial times to the present and every region of the United States, this book is a comprehensive guide to baking in America. Certified master baker Arthur L. Meyer brings together some 700 kitchen-tested recipes for America's favorite breads, pies, cakes, and cookies. Compiled from almost 300 regional cookbooks dating from the 1890s to the 1980s, these are the authentic recipes for the traditional baked goods of every part of our country. In these pages, you'll find regional specialties such as Appalachian Buttermilk Cracklin' Bread and Hawaiian Pineapple-Macadamia Bread, as well as old family recipes.In addition to the recipes, Meyer offers a fascinating overview of the history of baking in America, complete with descriptions of early breads, pies, cakes, and cookies. Whether you're a home or professional baker, a food historian, or someone who just enjoys reading cookbooks, you're sure to find lots of tasty treats here. Let Baking across America become your basic source for all the baked goodies Americans love to eat. Seller Inventory # APC9780292752221

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