Cover image for The family baker : 150 never-let-you-down basic recipes
The family baker : 150 never-let-you-down basic recipes
Purdy, Susan Gold, 1939-
Personal Author:
First edition.
Publication Information:
New York : Broadway Books, 1999.
Physical Description:
viii, 248 pages : illustrations ; 26 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX763 .P96 1999 Adult Non-Fiction Central Closed Stacks

On Order



The award-winning author of Have Your Cake and Eat It, Too rescues home bakers with fool-proof recipes that are as much fun to make as they are to eat. 8-page color insert. 100 line drawings.

Reviews 2

Publisher's Weekly Review

Purdy (author of award-winning Have Your Cake and Eat It, Too) offers time-honored desserts from friends and family. Extremely helpful organization lets home bakers know what special equipment to get, how long a recipe will keep and tips for preparation. Chatty preludes create a tempting fantasy world in which women sit around tea tables crying over long-forgotten cookie recipes. The recipe for Gladys Martin's Sour Cream Coffee Cake alone may be sufficient reason to buy the book, and there are also fine recipes for classic pies, cakes (Basic No-Bake Cheesecake) and puddings (Pennsylvania Dutch Baked Apple Pudding with Warm Nutmeg Cream). Unfortunately, many basic recipes (Thumbalinas are just thumb-print jam cookies) have been covered in such compendiums as The Joy of Cooking. Everyone already has a recipe for Lemon Squares tucked away on an index card; as well, the author admits that Cookie Jar Oatmeal Raisin Cookies is a variation of the Quaker Oats recipe and that the chocolate chip cookie recipe is Nestle's. The Triple Chocolate-Nut Biscotti, an unusual inclusion here, complicates what should be a simple Italian cookie with too many ingredients. Many of the recipes in the "Kids in the Kitchen" chapter don't quite come togetherÄwaiting overnight for the Baked Banana-Coconut Ice Cream, only to find out that it is potentially too hard to scoop, will strain the patience of child and adult alike. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Almost an embarrassment of riches for dessert lovers, here are new books from four talented bakers. Gand and her husband, Rick Tramonto, are the pastry chef and chef, respectively, of their two popular Chicago restaurants, Brasserie T and Tru. Their first book, American Brasserie, included some of Gand's delicious desserts, and now they offer a generous collection of almost 175 recipes, from Millionaire's Shortbread to Sweet-Hot White Pepper Ice Cream. The writing style is slightly precious (e.g., "Butter is a true aristocratÄand a modest one"), but the recipe instructions are clear and the headnotes informative. For all baking collections. Medrich, the well-known author of Cocolat and Chocolate and the Art of Low-Fat Desserts, now presents 50 delicious recipes for favorite cookies and brownies, many of them shown in mouth-watering full-page color photographs. There's a good introduction, and each chapter opens with "Here's What I Learned," a brief but informative collection of clever tips. Many of the recipes are classics, and all of them seem irresistible. An essential purchase. Purdy's A Piece of Cake and As Easy as Pie have become classics, and her two recent low-fat cookbooks, including Let Them Eat Cake, have been very popular. Her new book features recipes for all sorts of homey desserts and other baked goods, from Old-Fashioned Chocolate Pudding to Blue Ribbon Cherry Pie to Sour Cream Spice Cake. The recipe instructions are detailed and thorough, and there are many thoughtful technique tips and other useful hints, as well as variations. For all baking collections. Wilson is a baker and food writer, and her specialty is wedding cakes, the topic of her first cookbook (The Wedding Cake Book). Unlike her extravagant wedding cakes, a number of the desserts in her new book are fairly simple, although many of them feature a "Bake It to the Limit" version, an optional final step for a more elaborate presentation or variation. (The cake recipes, perhaps not surprisingly, are far more complicated than the other desserts.) With recipes for sweets like Chocolate Peanut Butter Tart and Sour Cherry Bars, this is recommended for most baking collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Acknowledgmentsp. viii
Introductionp. 1
About the Recipes in This Bookp. 4
Biscuits, Muffins, and Sconesp. 7
Quick Breadsp. 23
Puddings and Bread Puddingsp. 33
Cookiesp. 47
Pies, Pizzas, and Tartsp. 83
Coffee Cakes, Cobblers, and Crispsp. 115
Cakesp. 125
Kids in the Kitchen: Ice Cream, Candy, and Treatsp. 171
Easy Decorating Ideasp. 195
About Bake Salesp. 200
About High Altitude Bakingp. 202
Equivalents and Substitutionsp. 204
Pan Volume and Serving Chartp. 206
About Ingredientsp. 208
About Equipmentp. 227
Special-Use Recipe Indexp. 238
Mail-Order Sources and Suppliersp. 240
Indexp. 242