Midwest Sweet Baking History: Delectable Classics around Lake Michigan (American Palate) - Softcover

Lewis CCE CHE, Jenny

Softcover

ISBN 10: 1609493443 ISBN 13: 9781609493448

Publisher: The History Press, 2011

Synopsis

Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity. Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the cogs and wheels of some of the biggest brands of the baking industry. Pull your chair up to a history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts and politics. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, plumb the secrets of the Kraft Oil Method and encounter a rich medley of other true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan.

About this title

About the Author

Jenny Lewis' passion for food, specifically sweet baked goods, began at a young age. Baking at home transformed into working at bake shops, restaurants and, eventually, fine dining establishments. Lewis earned a BA while she continued working in hotels and restaurants, with an added AAS in culinary arts--she had finally found her passion. More than twenty years in the food industry inspired Lewis to move toward teaching and writing about sweet baked goods. As a Certified Culinary Educator (CCE, American Culinary Federation), Lewis continually created new classes, prompting her to scour books appropriate for her students and personal interests. This research resulted in Lewis discovering a significant informational void. Lewis later attended an in-depth training seminar for the Chicago's historical Prairie Avenue homes. Her interest in middle states history was piqued and Lewis was inspired to add her expertise to Midwest baking literature. As a fifth-generation Chicagoan, Lewis is honored to tell the stories of immigrants' baking traditions combined with rich company histories, as well as the lore of contemporary and historical recipes.

Review

Written by local chef and pastry instructor Jenny Lewis, it is a reflection of history around Lake Michigan and an introduction to the background of so many "delectable classics" of the bakers' art. It begins with a description of the foods of this area in the 1600s and continues up to the melting pot foodways of today....In Lewis' book I found Depression-era recipes, but even more interesting were the things I learned about ingredients invented in the Midwest at that time. Sugar was rationed, so honey, syrups and jellies were used to sweeten recipes. Red Star Yeast made new, dry yeast formulations so that baking for the soldiers would be easier. Swans Down Flour and all kinds of new replacements for butter came onto the market. And the introduction of time and energy-saving devices such as electric stoves and electric mixers, just before World War II, were greeted with excitement and then just as quickly with disappointment as their manufacture halted once the war began in 1939." --Judith Dunbar Hines, Chicago Sun-Times

About this edition

• Publisher: The History Press
• Publication date: 2011
• ISBN 10: 1609493443
• ISBN 13: 9781609493448
• Binding: Paperback
• Number of pages: 208