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Heirloom Baking with the Brass Sisters: More Than 100 Years of Recipes Discovered and Collected by the Queens of Comfort Food (Englisch) Taschenbuch – 7. September 2011

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Marilynn Brass and Sheila Brass are home cooks with 119 years of experience between them. They have appeared in their own television cooking specials including The Brass Sisters Holiday on the Cooking Channel and The Brass Sisters: Queens of Comfort Food on WGBH, the PBS affiliate in Boston. They have also been guests on the Food Network's Bobby Flay's Throwdown and on PBS's Simply Ming, hosted by Tsai Ming. They have also made appearances on Antiques Roadshow FYI. Heirloom Baking was nominated for the James Beard Foundation Award in the category of "Baking and Dessert." They are the authors of Heirloom Cooking with the Brass Sisters, also published by Black Dog & Leventhal (2008)

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Amazon.com: 76 Rezensionen
93 von 96 Kunden fanden die folgende Rezension hilfreich
A wonderful book to read, even if you never try the recipes 20. Oktober 2006
Von Executive and Mom - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I read a lot, have far more cookbooks than anyone would ever need, and have purchased books from Amazon for years, but I have never before felt so moved by a book that I just had to write a review. So, here is my first review.

These recipes are astoundling. Easy to make with ingredients on hand. Delicious. But more than all that, this is a wonderful cookbook to simply sit and enjoy. You can open it anywhere and find both a good recipe and relaxing insights into times gone by. The sisters who wrote the book love to bake, and that love shows up in each page, in the beautiful photos and in the nostalgic way the sisters speak of the women who, in cooking for their families, developed these recipes over decades past.

The recipes here, while based in days gone by, have all been updated for today's kitchen and are based in modern ingredients that are easy to find in any supermarket.

As anyone who bakes knows, baking is a science as well as an art, and the underlying chemistry is key to a successful outcome. In the first pages of the book, the sisters discuss the secrets that really good bakers know. Butter should not be salted, but sweet. Eggs should be at room temperature. etc. If you have ever wondered why you followed a baking recipe perfectly and the results were less than perfect, you will probably find your answer here.

So, get the cookbook to learn to bake. Get the cookbook for its simple, delicious recipes. Get the cookbook as a gift for someone you love. But most of all, get the cookbook for a relaxing glimpse of the world of our mothers and grandmothers. This is a wonderful, wonderful book.
39 von 41 Kunden fanden die folgende Rezension hilfreich
A gem of a book. 7. November 2006
Von Stephanie J. Trillo - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I had a great opportunity at my work, Northeastern University, to attend a cooking-demo and book-signing by these two lovely ladies. Not only were they a hoot throughout their demonstration, but they also supplied us w/ a sampeling from this book to taste after the 2 recipies they made in 30 minutes or so.

I bought this book for myself as well as 2 other's for my mother and a close family friend. This book is THE perfect gift for someone setting up their first kitchen or newly entering the family. There is a chapter in the back of lined pages to preserve some of your own favorite or signature dishes as well as a great pocket to preserve or pass on some of your own.

I would see this as a perfect gift for a new bride with the addition of the women's families on both sides sharing some recipies in the pocket. Or simply a great place to put Grandma's Holiday Rolls that she gave you when you were first setting up house.

Preserving these recipies is a part of our families legacy and the Brass Sisters did a great job of making me assemble a list of recipies my mom use to bake all the time when I was growing up and ask her to make a copy for me to put there.

As far as the contents I would suggest that you try the Lemon Poppy Seed Coffee cake pg 41. It is easy fast and delish. My husband loves this cake and has asked me to make a few that he liked in the book.
33 von 35 Kunden fanden die folgende Rezension hilfreich
Fantastic 19. November 2006
Von Naomi Manygoats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I got the book yesterday, made the brownies with cream cheese in the middle and almonds on top; despite using a much bigger pan than they said to use they were hands down the best brownies I have made.

Made the biscuits this morning and wonderful taste- I prefer mine in a cake pan touching each other, but they were the perfect taste- no sugar- yea!.....

can't wait to make the tart/cookies with raspberry jam inside... and I have to say I have SHELVES of baking books I have never tried any recipes from.
20 von 20 Kunden fanden die folgende Rezension hilfreich
Just like what your (grand)mothers used to bake 14. März 2008
Von Cook vs. books - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper & Grandmother's Kitchen lovingly collects those intriguing bits of family history in the form of recipes scribbled on the backs of bridge tallies, grocery sacks, and yellowed bits of paper. Collected from used bookstores, flea markets, yard sales, and from friends, the dozens of vintage recipes ranging from the 1800s to the 1960s and today are snapshots in time, from the frugality of war rationing (Miss Emma Smith's War Cake) to bridge snacks (Graham Cracker Fudge, Mah Jong Candy) to Jewish comfort foods such as mandelbrot, hamantaschen, and challah.

Sheila and Marilynn Brass have tested, tweaked, and updated these long-lost gems to the modern kitchen, an all-important step to ensuring success. Why is this important? In the good old days, measurements could be imprecise, the texture and type of flour depended on the mill it was ground at, and sugar came in the form of hard cones of loaf sugar that had to be broken and pulverized. Often, oven temperatures were omitted. In addition, they have chosen to use commonly available ingredients (and they include a handy primer on essential ingredients and tips on what was used in the test recipe), making these heirloom baked goods accessible to everyone.

The recipes are grouped loosely by occasion, from breakfast (Pineapple Walnut Breakfast Bars, Helen's Coffee Bans, Cranberry-Orange Cream Scones) to immigrant recipes (Hazelnut Cake, Libby's Coconut Linzer Bars, Canadian Sugar Pie, Mrs. Mattie James' Jamaica Caramel Ice Cream), church recipes (Christian Service Cookies, Reverend Brown's Cake, Black Pepper Hush Puppies), bridge snacks, holiday recipes , and a chapter on chocolate (French Chocolate Cake with Mocha Frosting, Mocha Ricotta Cake with Ganache Topping, Chocolate Coconut Bread Pudding).

The authors make heirloom baking accessible to the modern cook, and add insightful notes on the original bakers along with kitchen tips on substitutions and variations. This is a wonderful gift for anyone who's longing to recreate the smells and tastes of grandmother's kitchen and a joyous ode to simpler times.

One small caveat: according to their website, there is a misprint in the recipe for Mrs. Marasi's Butterballs, on page 252. Change the amount to 1 cup of butter, not 2 cups of butter.
20 von 21 Kunden fanden die folgende Rezension hilfreich
very nice bakingbook 13. Juni 2007
Von Lien - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I like this book a lot. The recipes are good and delicious. Its lay-out is very pretty with lots of pictures (not of all the recipes). If you think of bread when you read the word 'baking', there are hardly any breadrecipes in this book, so don't buy it for breadrecipes. There are nice stories about the origin of the recipes.

It's not always easy to find a recipe (lets say for a cookie), because the different baking products are all over the place. I think a list of baking products by sort (cakes, cookies, puddings, pies, etc) would have made it a lot easier to find your way in this book. The index indicates that (p.e.) cake is to be found on page 40,42,96, 116 etc etc, without stating what kind of cake to expect on that page, so you'll have to look up all those pages to choose the cake you like. This is a shame for otherwise it's a very lovely book and recommendable for the recipes and it's good looks.
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