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

  • Buttermilk bread

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

    • Categories: Bread & rolls, savory; American
    • Ingredients: store-cupboard ingredients; buttermilk; toasted wheatgerm
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Notes about this book

  • Eat Your Books

    2003 James Beard Award Winner

Notes about Recipes in this book

  • White cornmeal skillet bread

    • nutrica6 on March 28, 2024

      I like the way cooking it in the cast iron skillet gave a crispy exterior. I made the mistake of thinking it was underdone and putting it back in the oven, which dried it out. Definitely err on the side of underbaking with cornbread. Either way, great with soup or butter/honey on it!

  • Brown sugar pound cake

    • br22 on April 27, 2015

      I wanted to really like this cake; the nutmeg flavor was a bit too strong and the brown sugar/molasses flavor a bit weak.

  • Coconut loaf

    • br22 on April 27, 2015

      Very easy and quick to make. Delicious- start checking for doneness 5 min before listed min. time.

  • Lemon sponge cake

    • nutrica6 on March 24, 2024

      This cake had the consistency of angel food cake. I baked it in a bundt pan, which worked great and didn't need to adjust the cooking time. I served it with whipped cream and strawberries. The lemon flavor was subtle, would use zest from 2 lemons next time.

  • Lindy's cheesecake

    • scparks on April 01, 2013

      pg. 356 Uses 9-inch Springform pan.

  • Peppered gingersnaps

    • br22 on April 27, 2015

      These cookies are delicious but boy are they a pain to make. The refrigerator does nothing to prevent a sticky gooey mess...try freezing the dough for 30 minutes...it works much better and makes the flavor worth the pain.

  • Lemon-honey drop cookies

    • br22 on April 27, 2015

      The cake flour makes these remarkably light in texture but they pack some serious flavor. Delicious.

  • Apricot coconut walnut bars

    • br22 on April 27, 2015

      These are a bit finicky to put together; spreading the apricot mixture on the shortbread base requires some patience but the results are indeed worth it. Definitely the best bar cookies I've ever had. I can see why this recipe won the author the Pillsbury Bake-off years ago.

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Reviews about Recipes in this Book

  • Buttercrunch lemon cheese bars

    • Lottie and Doof

      I tried this variation with blood orange, and was glad I did because the pink works. It was a big success with the test audience and perfect for sharing with the people you love...

      Full review
  • ISBN 10 0618048316
  • ISBN 13 9780618048311
  • Linked ISBNs
  • Published Nov 01 2002
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin (Trade)

Publishers Text

2003 James Beard Award Winner! Baking Category!

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.

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