| Description |
1 online resource (pages ; cm) |
|
text file rdaft |
|
(pdf) |
| Bibliography |
Includes bibliographical references and index. |
| Access |
Access limited to subscribing institutions. |
| Note |
Publisher metadata. |
| Summary |
Recipes and stories of the bakers of the heartland--from family kitchens to county fairs to iconic businesses. Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity. Chef Jenny Lewis dips a spoon into generations of homemade desserts, and examines the cogs and wheels of some of the biggest brands of the baking industry--taking us on a journey that evokes nineteenth-century flour mills, state-fair baking competitions, and roadside pie stands as well as the twenty-first century treats being made in the Great Lakes region. In this history Midwest beet sugar, vanilla cream, and evaporated milk are mixed into a narrative of wars, social shifts and politics, including many first-person interviews. Along the way you'll learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, plumb the secrets of the Kraft Oil Method, and encounter a rich medley of other true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan. |
| Subject |
Baking.
|
|
Cooking -- Michigan, Lake, Region.
|
|
Cooking, American -- Midwestern style.
|
| Genre/Form |
Cookbooks.
|
|
Electronic books.
|
| ISBN |
9781625842220 (e-pub) |
|
9781609493448 (print) |
|
