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.
|Publisher:||Running Press Book Publishers|
|Sold by:||Hachette Digital, Inc.|
|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 (2008).
Table of ContentsChapter 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
"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
Most Helpful Customer Reviews
Marilyn and Sheila Brass's "Heirloom Cooking with the Brass Sisters" is a beautiful book: the photographs are numerous and true to color and interesting in themselves. And the commentaries explaining the orgins of the recipes and how they were re-discovered are entertaining. They provide an electic selection of 'recipes you remember and love.' Just thinking about their Billionaire's Macaroni and Cheese or Icebox Pickles is enough to make my stomach growl with anticipation. But, and here's the downside, for many of us, these are recipes to read and remember and talk about, but are no longer foods that fit into 2008 eating patterns. That remarkable mac and cheese dish has among other things, butter, milk, cheddar, eggs, whole milk ricotta, provolone, Parmesan. And it sounds like heaven. So, if you're looking for an conversation provoking coffee table book, or a gift for someone who loves food from the past, this is it. It's beautiful and the recipes are authentic. But if you're looking for a recipe for anyone who's health conscious, this may not be the one.
Love this cookbook. I'm really excited about trying some of the recipes.
Sorry I won't buy a cookbook when not even one recipe isn't included jn the sample!