Author: Maureen Fischer
Publisher: Collectors Press, Inc.
One hundred of America's favorite baked goods are presented in their nostalgic glory, with vintage illustrations to match.
Author: Pamela Clark
Publisher: Australian Women's Weekly
As the song goes, 'everything old is new again'. This seems to apply to baking more than any other culinary subject. This delightful book captures retro baking recipes along with some amazing advertisements from 'then' - the fifties and sixties - to modern recipes from 'now'.
While today's kitchens have become more technologically advanced, there is an increasing amount of new bakers who wish to learn their families' good old recipes. These traditional, homey treats have been passed down from one generation to the next, but are not without their assumptions - sometimes we all wish we could ask our grandmas what "as much as it takes" really means!Carine Goren, a baking phenomenon on Israeli TV, has spent years patiently researching and testing to determine the best of our grandmothers' recipes and make them approachable in a modern kitchen. You'll learn her authentic secrets to recreate traditional Jewish baked goods as recreated in Israel, from cakes, pies, cookies, nostalgic creamy desserts, holiday desserts and homemade candies, as well as some new favorites that'll satisfy any sweet tooth. In the section "Grandma's Bakery," you'll learn to make the comfort cakes that are missed the most: Apple Meringue Crumble Cake, Chocolate Marbled Chiffon Cake and Super-Moist Semolina-Coconut Cake. In another section, "Not Your Grandma's Cake," you'll see how easy bakery-quality treats can be with a precise recipe and a mixer, from The Only Babka Recipe You'll Ever Need to Schmetten Torte. Our grandmothers were dedicated to feeding and nurturing their families, and now you can experience that devotion in a modern way.
Author: J Salmon Ltd
Author: Oliver Peyton
Publisher: Random House
A book of unabashedly British baking by London's foremost bakers The Fluffy Vanilla Fairy Cakes with Chocolate Fudge Icing take you straight back to childhood. Retro throwbacks like Fig Rolls and Jammy Dodgers are perfect for elevenses. And traditional teatime treats like Victoria Sponge and Treacle Tarts are given a mouth-watering modern makeover. With over 120 recipes, British Baking is a must-have.
Let's Bake a Cake
Author: Benjamin Darling
Pies are easy, ice-cream is cool and delicious, and cookies are beloved by children and Santa, but cake is the undisputed queen of dessert world, and in Let's Bake a Cake, the fourth in our popular series of vintage cookbooks, we celebrate this truth. Benjamin Darling once again turns to his extensive collection of vintage recipe pamphlets to seek out cake recipes and images that evoke cakes throughout the early and mid-twentieth century in all their glory. Recipes include basics like devil's food cake and caramel cake, holiday-themed delights such as Candy Cane Cake and Easter Bunny Cake, and recipes formerly lost to time such as graham-cracker cake, peach upside-down cake and chocaroon cake. They are all accompanied by a wealth of carefully selected and beautiful vintage images. Frosting, filling and topping recipes, decorating and baking tips, and cake lore round out the treasure trove of vintage cake knowledge and visual beauty that is Let's Bake a Cake.
The Vintage Baker
Author: Jessie Sheehan
Publisher: Chronicle Books
This cookbook features fetching retro patterns and illustrations, alongside luscious photography, and an e-booklet at the end rendered in a vintage-style. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this ebook. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware, this is a gem.
Bake from Scratch
Author: Brian Hart Hoffman
Publisher: Bake from Scratch
Bake from Scratch is back with in a third volume and it's huge! The 400+ pages are packed with delicious recipes that are sure to bring out the baker in all of us! Featuring every baked good from the third year of Bake from Scratch magazine, this collection of recipes encompasses everything from the art of the Southern biscuit to a birthday cake blowout. Inside this hardcover volume you will find pages upon pages of quick breads and yeast breads, Bundt cakes and layer cakes, pastries, cookies, and more. With step-by-step technique tutorials and professional tips from our test kitchen, it's the home baker's ultimate resource and the essential guide to bringing artisan baking to your kitchen.
Author: Lisa Yockelson
Publisher: Houghton Mifflin Harcourt
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in The Boston Globe, The Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
Author: Renato Poliafito, Matt Lewis
Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries. In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats. From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie. They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.
Butter Baked Goods
Author: Rosie Daykin
Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters overflowing with irresistible treats. Not long after opening, word got out about the bakery’s marshmallows, and Butter Baked Goods soon became known as the home of the very best gourmet marshmallow in North America, a delicious morsel that can now be found in more than 300 stores. The recipe for Butter’s Famous Marshmallows is just one of the gems tucked inside the pages of this beautiful book. Other recipes include: SATURDAY MORNING CINNY BUNS & CHOCOLATE PISTACHIO POUND LOAF MAPLE SNICKERDOODLE SANDWICH COOKIES & DOUBLE CHOCOLATE TOFFEE BISCOTTI CHOCOLATE BERRY CHEESECAKE BARS & PUMPKIN CHOCOLATE CHIP BLONDIES BUTTER’S CLASSIC WHITE CAKE & APPLE CAKE WITH MAPLE SAUCE PEANUT BUTTER AND JELLY CUPCAKES & RED VELVET WHOOPIE PIES BUTTER’S LEMON MERINGUE TART & SOUR CREAM RHUBARB PIE CHOCOLATE HONEYCOMB BRITTLE & SURPRISE MOCHA FUDGE And a whole chapter dedicated to BUTTER CREAMS AND FROSTINGS, with Rosie’s top tips for “spreading the love”! But don’t be intimidated! Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style, plus tips on how to stock your pantry and your toolbox with everything that you’ll need to get started. Everyone can create Butter’s delectable desserts—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie’s baking is not about trickery, flamboyance, or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers, or just that gloomy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.
Baking with Love
Author: Reader's Digest (Australia)
Publisher: Readers Digest
'Baking with Love' has over 180 illustrated recipes for cakes, biscuits and breads, ranging from sweets such as black forest gateau and fruity teabread to savoury delights such as souffled salmon and dill tartlets.
Author: Julie Richardson
Publisher: Ten Speed Press
A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts. Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
In Retro Recipes from the ‘50s and ‘60s, Cutthroat Kitchen star Addie Gundry serves up nostalgic recipes from the Mad Men era, like Beef Wellington and Grasshopper Pie. Post-war rationing became a distant memory, and the rise of home entertainment culture made for prettier, more complex food. With French influence from Julia Child, and elegant aspirational figures like Jacqueline Kennedy, suburban dinner parties went glam. Backyard barbecues, fondues gathering everyone around a table, and not to mention cocktail parties were booming. From 1950's casseroles and hors d'oevres to more modern, adventurous dishes, there's plenty to celebrate and embrace! Each recipe is paired with a full-color, full-bleed finished dish photo.