One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom

As the song goes, 'everything old is new again'. This seems to apply to baking more than any other culinary subject. This delightful book captures retro baking recipes along with some amazing advertisements from 'then' - the fifties and sixties - to modern recipes from 'now'.

Bake the cakes our grandmothers made with these delightful traditional recipes. Take a trip down memory lane and discover recipes for delicious, retro-style cakes and cookies that are perfect for a morning snack, afternoon tea, or an after-dinner treat. Small Cakes, Buns, and Bars includes tasty lemon bars, rich chocolate fridge cake, and pretty butterfly cakes. In the second chapter, Cookies and Other Treats, choose from the wonderfully named snickerdoodles, to buttery melting moments, and scrumptious Jam Sandwich cookies, otherwise known as Jammie Dodgers. Finally, you’ll be spoilt for choice in Large Cakes—try decadent devil’s food cake, moist spiced apple cake, or festive Christmas yule log. With cooking tips and variations, as well as interesting “Did You Know?” facts about the history of the cakes, this is a lovely book for your own shelves, or an ideal gift for a friend that captures the magic of traditional home baking.

A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

Celebrate Beloved Keepsake Recipes with Modern Techniques Learn the best of Grandma’s baking secrets, and make them approachable with new and simple techniques. Thanks to Carine Goren, a baking phenomenon on Israeli TV, you can learn how to make deliciously nostalgic treats straight from the homeland like Bubbe would. Carine spent years researching and testing grandmothers’ loved and cherished recipes to learn what “as it feels” and “by the eye” really mean. Carine shows readers how to re-create the best versions of timeless and traditional Jewish baked goods in today’s cutting-edge kitchens—from exceptional cakes, distinctive pies, standout cookies, festive holiday desserts and special homemade candies to some delicious new favorites—all of which are bound to satisfy any sweet tooth. Enjoy a tasty trip down memory lane, and let the incredible flavors of the past go straight to your heart.

What to Bake and How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the bakers craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include:Small bakes (such as muffins, cupcakes and doughnuts)Cookies (such as shortbread, coconut macaroons and gingerbread)Everyday cakes (such as pound cake, banana nut bread and apple berry cake)Special occasion cakes (such as chocolate fudge cake, red velvet cake and vanilla celebration cake)With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake and How to Bake It is the perfect follow-up to the already successful What to Cook and How to Cook It series.