Cookbook: Baking in America
A Note from Greg Patent
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.
What Types of Recipes are in Baking in America?
Baking in America includes sections on
- Savory Yeast Breads
- Quick Breads, Biscuits and Muffins
- Sweet Yeast Breads and Doughnuts
- Pound Cakes
- Loaf Cakes and Sheet Cakes
- Cupcakes and Cream Puffs
- Layer Cakes
- Sponge Cakes, Angel Food Cakes, and Chiffon Cakes
- Cheesecakes and Tortes
- Fruit Desserts
- Pies and Tarts