James Beard Award-winning Cookbook Author

Cookbook: Baking in America

In Baking in America I tell the story of America’s history through baking. Wood-burning ovens, the mainstay of seventeenth and eighteenth century kitchens gave way over time to stoves fueled by coal, then gas and electricity. Baking equipment changed, too, most dramatically in the twentieth century with the invention of the electric mixer. And today’s ingredients? My goodness, I could go on and on, especially about flour and sugar. Jump in and join the journey as you bake your way through my book.




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