Baking across America / Arthur L. Meyer ; drawings by John A. Wilson.
"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...
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| Language: | English |
| Published: |
Austin :
University of Texas Press,
1998.
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| Edition: | First University of Texas Press edition. |
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| Local Note: |
MSU: Gift of Maureen and John Darling. |
| Physical Description: | x, 499 pages : illustrations, map ; 24 cm |
| Format: | Book |
| Summary: |
"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." --Publisher's description. |
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| Call Number: | TX763 .M475 1998 |
| Bibliography Note: | Includes bibliographical references and index. |
| ISBN: | 0292752229 9780292752221 0292752164 9780292752160 |