Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Advanced
Title details for Midwest Sweet Baking His by Lewis - Available

Midwest Sweet Baking His

by Lewis
ebook
Read a sample Read a sample
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.
Expand title description text
Publisher: Arcadia Publishing

Kindle Book

  • Release date: May 10, 2022

OverDrive Read

  • ISBN: 9781625842220
  • Release date: May 10, 2022

EPUB ebook

  • ISBN: 9781625842220
  • File size: 2902 KB
  • Release date: May 10, 2022

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food History Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food History Nonfiction