A perfect gift for aspiring and experienced bakers, this set of 3 books includes our best-selling old time baking books by Barbara Swell: Lost Art of Pie Making, 1st American Cookie Lady, Aunt Barb’s Bread Book. It even comes tied up in a pretty bow!
Descriptions of the books:
Lost Art of Pie Making: Come home to pie! This witty and fun cookbook shows you how to make a darn good pie in a jiffy. You’ll feel like you’re back in your grandma’s kitchen as she shows you how she rolls out her flaky, tender pie crust. Recipes date from 1831, many from 19th century handwritten cooking journals. Includes old-time pie lore, pie insults, why men love pie, pie contest tips, vintage photos, historic recipes, and more. Make pies like Rum Bittersweet Chocolate, Vanilla crumb, Apple/Pear Mince, Sour Cherry Amaretto, Fresh Raspberry, Louisiana Peanut, as well as quick flip pies, dumplings and crisps. 5 ½ x 8 ½, 72 pages.
1st American Cookie Lady: The 1st American Cookie Lady is based on a fascinating mystery. In 1917, Anna “Cookie” Covington set out to record all her favorite cookie recipes as a gift to her daughter because no published cookie recipe books existed at that time. Strangely, her 76 page handwritten personal cooking diary was never delivered to her daughter as planned. 88 years later, the unused diary fell into the hands of food historian Barbara Swell, who recognized it as perhaps the earliest collection of American cookie recipes, dating from the mid 1880s up through World War I. The 1st American Cookie Lady includes Anna’s 221 recipes recorded from 1917-1920 along with adaptations for the modern kitchen, vintage graphics and photos, World War I food shortage recipes, plus curiosities of cookie baking history. 6″ x 9″, 152 pages.
Aunt Barb’s Bread Book: Bake up your great grandmother’s wholesome, tasty hearth-baked breads in your own kitchen today! You’ll be amazed by the stunning loaves and rolls you pluck from new or vintage cast ironware, baking stones, or everyday gizmos that produce yesterday’s radiant cooking environments for your modern oven, wood fireplace, or campfire. Recipes from 1820 through 1920 include harvest apple bread, whole-grain little gem breads, oat sandwich loaf, buttermilk rolls, and lots more. Cookbook contains oodles of period photos and bread-lore and is appropriate for all skill levels. 5 1/2 x 8 1/2, 72 pages