Baking in America: Traditional and Contemporary Favorites from the Past 200 Years Capa dura - 2002

"(R)eading Greg Patent's masterfully researched book with his inspiring recipes is a feast in itself, and baking from it fills you with a sense of pride and participation in the ongoing evolution of American baking." - Flo Braker, author of The Baker's Dozen Cookbook, The Simple Art of Perfect Baking, and Sweet Miniatures

"(A) remarkable book containing recipes from the past plus many contemporary recipes. It's also a valuable course. . . that you can take at home without going to baking school." - Marion Cunningham, author of The Fannie Farmer Cookbook

"The qualities that distinguish American baking are the very qualities that distinguish this epic book and American cuisine itself: simplicity, straightforwardness, experimentation." - Betty Fussell, author of I hear America Cooking

"Although rooted in the past, all the recipes ring with a note of welcome surprise. Baking in America is certainly destined to last." - Deborah Madison, author of Vegetarian Cooking for Everyone

"Old-fashioned never seemed so hip. This is the first book I'll go to when I want to bake." - Jill Melton, senior editor, Cooking Light

"Traditional American cuisine has gotten short shrift for far too long. Greg Patent has made a valuable contribution by bringing to our attention its long and delicious history." - Russ Parsons, author of How to Read a French Fry and food editor of the Los Angeles Times

"While some books are just collections of recipes, ths book contains the soul of our baking history as well as that of the author. For any baker, this is a gem." - Brinna Sands, owner of the King Arthur Flour Company and author of The King Arthur Flour 200th Anniversary Cookbook

"This important edition is a 'must'have' for you culinary library." - Carole Walter, author of Great Cakes and Great Pies and Tarts

"From time to time, the right writer finds the right subject and after a long time - usually - a book appears that is so solid and true and timeless that it may become a classic. Such is the case with Greg Patent and his new book. . . (Baking in America is) a good read and a clarion call to the kitchen." - William Rice, Chicago Tribune

"Provid(es) superb insight to the traditions and influences that have made American baking so varied and rich." Publishers Weekly, Starred

"Irresistible to anyone interested in the rich traditions and history of American baking. Highly recommended." Library Journal Starred