Midwest Sweet Baking History: Delectable Classics around Lake Michigan (The History Press) [NOOK Book]

Overview

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. Pull your chair up to a history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts and politics. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star ...
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Midwest Sweet Baking History: Delectable Classics around Lake Michigan (The History Press)

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Overview

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. Pull your chair up to a history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts and politics. 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.
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Editorial Reviews

Chicago Sun-Times - Judith Dunbar Hines
Written by local chef and pastry instructor Jenny Lewis, it is a reflection of history around Lake Michigan and an introduction to the background of so many "delectable classics" of the bakers' art. It begins with a description of the foods of this area in the 1600s and continues up to the melting pot foodways of today....In Lewis' book I found Depression-era recipes, but even more interesting were the things I learned about ingredients invented in the Midwest at that time. Sugar was rationed, s
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Product Details

  • BN ID: 2940016240893
  • Publisher: The History Press, Inc.
  • Publication date: 3/13/2013
  • Series: American Palate , #1
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 200
  • File size: 3 MB

Meet the Author

My passion for food, specifically sweet baked goods, began at a young age. Baking at home transformed into working at bake shops, restaurants and, eventually, fine dining establishments. I earned a BA while I continued work in hotels and restaurants, with an added AAS in culinary arts--I finally had found my passion. More than twenty years in the food industry inspired me to move toward teaching and writing about sweet baked goods. As a Certified Culinary Educator (CCE, American Culinary Federation), I continually create new classes, hence why I have scoured books appropriate for my students and personal interests. It is also here where I have found a void in information. An in-depth training seminar for the Chicago's historical Prairie Avenue homes laid the foundation for an interest in middle states history. As a fifth-generation Chicagoan, I am honored to tell the stories of immigrants' baking traditions combined with rich company histories, as well as the lore of contemporary and historical recipes.
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