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Grandma's Wartime Baking Book: World War II and the Way We Baked

Grandma's Wartime Baking Book: World War II and the Way We Baked - Paperback

by Joanne Lamb Hayes
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Grandma's Wartime Baking Book: World War II and the Way We Baked

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Availability:In StockContributor:Joanne Lamb HayesPublish date:2019-10-29Pages:210
Language:EnglishPublisher:Echo Point Books & MediaISBN-13:9781635618228ISBN-10:1635618223UPC:9781635618228Book Category:Cooking, HistoryBook Subcategory:History, Regional & Ethnic, United StatesBook Topic:American, 20th CenturySize:9.25 x 7.50 x 0.57 inchesWeight:0.8113Product ID:SCS0DV3YT0

Learn to Make Classic American Pies, Cakes and Tarts

It is dawn of the 1940s and America is in the midst of a difficult war. The women of the Home Front are dealing with shortages of sugar, butter, canned goods and a host of other pantry supplies. Yet even resourceful cooks managed to create some of the most delicious baked goods we still love today.

Grandma's Wartime Baking Book captures delicious anecdotes and recipes from the home bakers who found a way to boost morale during World War II with favored staples and treats for their loved ones at home and on the front lines.

The result of extensive research, interviews and recipe-testing, this comprehensive guide delivers beloved recipes for muffins, breads, cookies and more. These classic recipes are accompanied by anecdotes and baking tips from magazines of the time and illustrated with U.S. Government posters from the period.

Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Kitchen (ISBN 978-1-63561-786-3).

Language:EnglishPublisher:Echo Point Books & MediaISBN-13:9781635618228ISBN-10:1635618223UPC:9781635618228Book Category:Cooking, HistoryBook Subcategory:History, Regional & Ethnic, United StatesBook Topic:American, 20th CenturySize:9.25 x 7.50 x 0.57 inchesWeight:0.8113Product ID:SCS0DV3YT0
Hayes, Joanne Lamb: - Joanne Lamb Hayes has been writing about food for various national magazines since 1965. Her 14 years as Food Editor of Country Living Magazine gave her the opportunity to explore and share her passion for food history and fresh local foods. She holds a PhD from New York University's Department of Nutrition and Food Studies and is the co-author of eight other cookbooks including Grains, The Weekend Kitchen, and Recipes from America's Small Farms.
Publisher: Echo Point Books & Media

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Joanne Lamb Hayes

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Joanne Lamb Hayes

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