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United States of Bread
Our Nation's Homebaking Heritage: from Sandwich Loaves to Sourdough
By (author) Adrienne Kane

Summary

As American as apple pie? How about As American as freshly baked bread?. Before we became reliant on massed-produced supermarket loaves, The United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread -not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America's home-baking legacy.

about Adrienne Kane

  • Adrienne Kane is the author of the memoir Cooking and Screaming, the cookbook United States of Pie. She is a food writer, recipe developer, and food photographer whose work has appeared in Natural Health and Prevention, Chow, and foodandwine.com. She lives in New Haven, Connecticut.


other editions

  • eBook | ISBN 9780762455454
    Pub date: 10/14/2014 | Price: 17.99 Canada/$13.99
    216 Pages
    COOKING / Courses & Dishes / Bread
  • Paperback | ISBN 9780762450060
    Pub date: 10/14/2014 | Price: 23.00 Canada/$20.00
    216 Pages
    COOKING / Courses & Dishes / Bread
    COOKING / Methods / Baking

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