American Cookie (The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking Book)
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$26.99
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Product Details
Author:
Anne Byrn
Format:
Paperback
Pages:
336
Publisher:
Harmony/Rodale/Convergent (August 21, 2018)
Language:
English
ISBN-13:
9781623365455
ISBN-10:
1623365457
Weight:
32.6oz
Dimensions:
7.5" x 9.1" x 1"
Case Pack:
12
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260513T235900_156254931-20260514.xml
Folder:
RandomHouse
List Price:
$26.99
As low as:
$20.78
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Rodale Books
Overview
From the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats, cookies, and candies.
Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.
Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.
Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
