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

by 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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, History

552 pages, Hardcover

First published November 1, 2002

Reviews

[Sophie Brookover · Rating 3 out of 5]

Good integration of historical information about American baking. I wasn't wild about most of the recipes, but I'm glad I read it (and would certainly try my hand at the Boston Cream Pie recipe, featured on the cover).

[Catie · Rating 5 out of 5]

So cool to learn what baking looked like and how it’s evolved since colonial times. Discovering so many recipes and techniques I want to try. The first one I made was delicious and easy to follow, recipes have been updated to make sense for our modern kitchens.

[Emily · Rating 3 out of 5]

I've had this book for almost ten years and have never baked anything from it. It's going on the "bake something immediately or get rid of it" pile--the maple-frosted maple cupcakes recipe looks like a good candidate. It was free from when I was working for the publisher, so at least I haven't lost out on anything by not using it yet! (Well, other than packing and moving with it three times.)

[Mir · Rating 4 out of 5]

This would make a great kitchen reference: useful tips, solid basics and techniques, interestingly different recipes. It is not so much fun to take out from the library,as it is too heavy to read comfortably and one does not have time to try many of the recipes.

[Kimberly · Rating 5 out of 5]

I love the gingersnap cookies. The black pepper gives it a spicy, not hot, kick!

[Mary · Rating 4 out of 5]

I don't own this but have checked it out at the library and some day I hope to own it. I am partial to this author as he lives in Montana. I love the little back stories to the recipes.

[Sarah Clark · Rating 4 out of 5]

Great historic recipes updated for today's kitchen. Excellent pie crust recipes, and some unique cookies that have sparked interest at the holidays. Mouthwatering pictures, oh my.

[Hollidae]

I will definitely be baking this weekend

[M · Rating 2 out of 5]

I don't do complicated recipes that call for ingredients I will only use a little of and then end up throwing away. That's the only reason for the low stars.