Cover image for Prairie home breads : 150 splendid recipes from America's breadbasket
Title:
Prairie home breads : 150 splendid recipes from America's breadbasket
Author:
Fertig, Judith M.
Personal Author:
Publication Information:
Boston : Harvard Common Press, [2001]

©2001
Physical Description:
xxi, 230 pages : illustrations ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9781558321724

9781558321731
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX769 .F477 2001 Adult Non-Fiction Central Closed Stacks
Searching...
Newstead Library TX769 .F477 2001 Adult Non-Fiction Open Shelf
Searching...
Collins Library TX769 .F477 2001 Adult Non-Fiction Open Shelf
Searching...
Elma Library TX769 .F477 2001 Adult Non-Fiction Open Shelf
Searching...
Kenmore Library TX769 .F477 2001 Adult Non-Fiction Open Shelf
Searching...
Lancaster Library TX769 .F477 2001 Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Prairie Home Breads proves that not only is the Midwest where America's grains are grown, but it's also where the art of bread baking is taken seriously.
To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers.
Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.


Reviews 1

Library Journal Review

A cooking columnist and author of three cookbooks, including the James Beard Cookbook Award and IACP Cookbook Award nominee Prairie Home Cooking (LJ 8/99), Fertig returns to the Midwest to explore its diverse bounty of breads. Opening with an overview of bread-baking tips and techniques, she devotes separate chapters to various types of breads, including yeast, naturally leavened, whole-grain, and quick rising. Covering everything from Swedish Rye Bread to Raspberry-Almond Muffins, Fertig's collection of sweet and savory treats should please both those searching for a taste of the past and those who prefer something more modern. A few recipes for jams, preserves, and selected dishes that use bread as a main ingredient, such as bread puddings, are slipped in along with some wonderful short essays on topics such as quinces. Written with wit and a keen appreciation for her topic, Fertig's book is a culinary delight: a cookbook as much fun to read as it is to bake from. Highly recommended for all public libraries. John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Google Preview