Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love

by Marilynn Brass, Sheila Brass, Andy Ryan (Photographer)

Overview

Authors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their "heirloom" baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen.

Marilynn and Sheila Brass have spent a lifetime collecting handwritten "manuscript cookbooks" and "living recipes." Heirloom Cooking collects and skillfully updates 135 of the very best of these, which together represent nearly 100 years of the best-loved and most delicious dishes from all over North America. The oldest recipes date back to the late 1800s, and every decade and a wide variety of ethnicities are captured here.

The book is divided into sections including Starters; Salads; Vegetables; Breads; Main Dishes including Lamb, Beef, Veal, Pork, Fish, Chicken, and Turkey; Vegetarian; and -- of course -- Dessert. As they did in Heirloom Baking, the Brass sisters include the wonderful stories behind the recipes, and once again, lush photography is provided by Andy Ryan.

Product Details

ISBN-13:	9781603763646
Publisher:	Running Press Book Publishers
Publication date:	01/06/2014
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	285
Sales rank:	366,793
File size:	32 MB
Note:	This product may take a few minutes to download.

About the Author

Marilynn Brass and Sheila Brass are home cooks with more than 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.

Table of Contents

Chapter 1:    In the Beginning
Chapter 2:    Salad Days
Chapter 3:    Side Dishes
Chapter 4:    Soup of the Day
Chapter 5:    Staff of Life
Chapter 6:    Home Plates
Chapter 7:    Sweet Finales

What People are Saying About This

From the Publisher

"The only thing better than the Brass Sisters' comfort food is their adorable personalities. This cookbook is like having them, and a host of colorful characters, in your kitchen sharing their family secrets for fantastic home cooking." —Ming Tsai, host/executive producer of public television's "Simply Ming" and chef/owner of Blue Ginger

"Those intrepid recipe collectors and guardians of our culinary past, Marilynn and Sheila Brass, are at it again, and this time they're bringing us both baking and cooking loaded with old fashioned goodness. Yes, it's Mom, meatloaf, and coconut pie, but when the Brass sisters give you these recipes, there’s an important exception—they’re the real thing." —Nick Malgieri, author of The Modern Baker and How to Bake

Editorial Reviews

The Brass sisters (Heirloom Baking) once again pore through their impressive collection of timeworn note cards, cookbooks and manuscripts to offer up an assemblage of culinary favorites from yesteryear. Those expecting a compilation of curiosities will be largely disappointed, as the duo focus on homemade dishes that have stood the test of time: Clam Chowder, Irish Lamb Stew, Meatloaf, Chicken Soup and Red Velvet Cake outnumber novelties like Candle Salad, a 1950s-era combo of lettuce, pineapple, bananas, green bell pepper, maraschino cherries and sour cream (or mayo). Recipes are straightforward and simple, and ingredients are easily sourced; this is the stuff of potlucks, church dinners and family get-togethers. The sisters' collection is remarkable, if not exactly showy, with recipes for Split Pea Soup and Blueberry Buckle that are more than a hundred years old. Food historians will appreciate the sisters' homey anecdotes (up to and including reproductions of original recipe cards). Though not definitive (and with no aspirations to be), this leisurely, nostalgic collection of homemade favorites brings a heaping portion of America's cooking traditions to the modern table.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly

"Sisters Marilynn and Sheila Brass have revived dozens of recipes that represent decades of home-cooked comfort food-presenting [an] edible history in this handsome volume."





"Their cooking expertise is difficult to dispute."


"We fell in love with the Brass Sisters at first sight-.[Heirloom Cooking] reads more like an exploration of a cookbook from your grandma's attic, full of warm memories and cozy notations."



"If you have a hankering for cherished old-time recipes, you'll appreciate the new "Heirloom Cooking with the Brass Sisters-a fun nostalgic read ... and doable recipes, too."




Selected "Best Outside the Box" cookbook! "One look at [The Brass Sisters?] book and them on the cover and we know we'd like to be cooking in the kitchen with them."

From the Publisher

Their cooking expertise is difficult to dispute.”

Milwaukee Journal Sentinel

Sisters Marilynn and Sheila Brass have revived dozens of recipes that represent decades of home-cooked comfort food…presenting [an] edible history in this handsome volume.”

Detroit Metro Times.

Selected “Best Outside the Box” cookbook! “One look at [The Brass Sisters’] book and them on the cover and we know we’d like to be cooking in the kitchen with them.”

St. Petersburg Times

If you have a hankering for cherished old-time recipes, you’ll appreciate the new “Heirloom Cooking with the Brass Sisters…a fun nostalgic read – and doable recipes, too.”

Los Angeles Daily Times

We fell in love with the Brass Sisters at first sight….[Heirloom Cooking] reads more like an exploration of a cookbook from your grandma’s attic, full of warm memories and cozy notations.”

The Tampa Tribune