A sweet taste of history: more than 100 elegant dessert recipes from America's earliest days PDF
Preview A sweet taste of history: more than 100 elegant dessert recipes from America's earliest days
7.625 × 9.5 SPINE: 0.75 FLAPS: 3.75 A Swe et Taste of S T A HISTORY I B ‚ A Sweet Taste of History captures the grandeur A of the sweet table—the grand fi nale course of an eighteenth-century meal. Hostesses arranged S More than 100 Elegant elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with Chef Walter Staib is an author, Emmy Award– W Dessert Recipes a lasting impression. A Sweet Taste of History winning TV host, James Beard–nominated will have the same effect, lingering in your chef, and culinary historian. The proprietor of E from America’s mind and inspiring you to get in the kitchen. Philadelphia’s City Tavern, he regularly appears E Earliest Days on national TV. Chef Staib’s culinary excellence T This gorgeous cookbook blends American has earned him numerous awards. Visit him at history with exquisite recipes—even some staib.com. T From the chef and host of A Taste of History comes a original recipes from fi rst ladies well-known A Pastry chef Diana Wolkow believes that baking delicious cookbook full of American history that celebrates for entertaining, such as Martha Washington’s is her truest form of self expression, and by using S Chocolate Mousse Cake and Dolley Madison’s the world around her as inspiration, she creates the 18th-century sweet table—updated for modern cooks T French Vanilla Ice Cream. It features more than elegant desserts to satisfy all the senses. one hundred scrumptious desserts, including E cakes, cobblers, pies, tarts, custards, pastries, Molly Yun is a nationally published author who “This sumptuous cookbook, devoted solely to desserts and breads, contains no fewer than 100 O petit fours, cookies, quick breads, ice cream, writes to share her passion for life’s beautiful and even beverages. You will fi nd recipes for tantalizing receipts. The founding era of America, now more than two centuries past, was a intricacies. She lets her imagination soar through F Benjamin Franklin’s Parmesan Cheesecake, vastly different time from our own. The people, too, were different, and more so than generally cultures and history with the help of culinary arts. Apple and Fig Crumble, Cherry Pie, Orange understood. Yet it is possible to make contact with them as fellow human beings. We can enter H Lavender Curd Tart, Coffee Crème Brûlée, their world, we can come to know them through the letters they wrote . . . and yes, God be I Marzipan, Pineapple Rum Bread, Cream Puffs, praised, by the food they ate. Besides, with such a guide at hand as this wonderful volume . . . S Raspberry Sorbet, French Macaroons, and we are able now to enjoy such singular delights as they knew right in our own homes.” T Eggnog. Chef Walter Staib also offers step-by- —DAVID MCCULLOUGH O Emmy Award winning host of step culinary techniques, updating recipes for Cover design by Diana Nuhn Cover photographs © Todd Trice R modern cooks. Author photograph courtesy of Chef Walter Staib Y This wonderful, elegant keepsake will bring Lyons Press is an imprint of a bygone era in America to life and inspire Globe Pequot Press Guilford, Connecticut readers who love to cook, entertain, and LyonsPress.com follow history. C H E F W A L T E R S T A I B LYONS PRESS FOREWORD BY DAVID MCCULLOUGH 7.625 × 9.5 SPINE: 0.75 FLAPS: 3.75 A Swe et Taste of S T A HISTORY I B ‚ A Sweet Taste of History captures the grandeur A of the sweet table—the grand fi nale course of an eighteenth-century meal. Hostesses arranged S More than 100 Elegant elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with Chef Walter Staib is an author, Emmy Award– W Dessert Recipes a lasting impression. A Sweet Taste of History winning TV host, James Beard–nominated will have the same effect, lingering in your chef, and culinary historian. The proprietor of E from America’s mind and inspiring you to get in the kitchen. Philadelphia’s City Tavern, he regularly appears E Earliest Days on national TV. Chef Staib’s culinary excellence T This gorgeous cookbook blends American has earned him numerous awards. Visit him at history with exquisite recipes—even some staib.com. T From the chef and host of A Taste of History comes a original recipes from fi rst ladies well-known A Pastry chef Diana Wolkow believes that baking delicious cookbook full of American history that celebrates for entertaining, such as Martha Washington’s is her truest form of self expression, and by using S Chocolate Mousse Cake and Dolley Madison’s the world around her as inspiration, she creates the 18th-century sweet table—updated for modern cooks T French Vanilla Ice Cream. It features more than elegant desserts to satisfy all the senses. one hundred scrumptious desserts, including E cakes, cobblers, pies, tarts, custards, pastries, Molly Yun is a nationally published author who “This sumptuous cookbook, devoted solely to desserts and breads, contains no fewer than 100 O petit fours, cookies, quick breads, ice cream, writes to share her passion for life’s beautiful and even beverages. You will fi nd recipes for tantalizing receipts. The founding era of America, now more than two centuries past, was a intricacies. She lets her imagination soar through F Benjamin Franklin’s Parmesan Cheesecake, vastly different time from our own. The people, too, were different, and more so than generally cultures and history with the help of culinary arts. Apple and Fig Crumble, Cherry Pie, Orange understood. Yet it is possible to make contact with them as fellow human beings. We can enter H Lavender Curd Tart, Coffee Crème Brûlée, their world, we can come to know them through the letters they wrote . . . and yes, God be I Marzipan, Pineapple Rum Bread, Cream Puffs, praised, by the food they ate. Besides, with such a guide at hand as this wonderful volume . . . S Raspberry Sorbet, French Macaroons, and we are able now to enjoy such singular delights as they knew right in our own homes.” T Eggnog. Chef Walter Staib also offers step-by- —DAVID MCCULLOUGH O Emmy Award winning host of step culinary techniques, updating recipes for Cover design by Diana Nuhn Cover photographs © Todd Trice R modern cooks. Author photograph courtesy of Chef Walter Staib Y This wonderful, elegant keepsake will bring Lyons Press is an imprint of a bygone era in America to life and inspire Globe Pequot Press Guilford, Connecticut readers who love to cook, entertain, and LyonsPress.com follow history. C H E F W A L T E R S T A I B LYONS PRESS FOREWORD BY DAVID MCCULLOUGH A Sweet Taste of HISTORY 00_SweetTaste_i-xix_ID55.indd 1 8/14/13 10:36 AM By the same author City Tavern Cookbook City Tavern Baking & Dessert Cookbook Black Forest Cuisine The City Tavern Cookbook: Recipes from the Birthplace of America A Feast of Freedom 00_SweetTaste_i-xix_ID55.indd 2 8/14/13 10:36 AM A Sweet Taste of HISTORY more than 100 elegant Dessert recipes from america’s earliest Days Chef Walter staiB with Molly Yun and Diana Wolkow Photographs by Todd Trice Foreword by David McCullough A Sweet tASte of iii K 00_SweetTaste_i-xix_ID55.indd 3 8/14/13 10:36 AM Copyright © 2013 by Walter Staib ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, except as may be expressly permitted in writing from the publisher. Requests for permission should be addressed to Globe Pequot Press, Attn: Rights and Permissions Department, P.O. Box 480, Guilford, CT 06437. Lyons Press is an imprint of Globe Pequot Press. Photos by Todd Trice, except for those on pages xx, 2, 5, 7, 9, 11, 13, 15, 122, 129, 133, 135, 150, and 170 by Molly Yun. Text design and layout: Nancy Freeborn Project editor: Ellen Urban Library of Congress Cataloging-in-Publication Data Staib, Walter. A sweet taste of history : More than 100 elegant dessert recipes from America’s earliest days / Chef Walter Staib with Molly Yun and Diana Wolkow ; photographs by Todd Trice. pages cm Summary: “From the chef and host of A Taste of History comes a beautiful cookbook that features 100 elegant dessert recipes from America’s earliest days and will capture the grandeur of the sweet table—the grand finale course of an 18th century meal. At this time it was common for hostesses to arrange elaborate sweet tables that were designed as works of art. A Sweet Taste of History will blend American history with exquisite recipes and it will show the reader not only how to recreate these incredible desserts but will also discuss the importance of each one, the social story behind them, and how these dishes landed on the tables of early Americans”— Provided by publisher. Includes bibliographical references and index. ISBN 978-0-7627-9143-9 (hardback) 1. Desserts. 2. Cooking, American. 3. Desserts—United States—History—18th century. 4. Cooking, American—History—18th century. I. Yun, Molly. II. Wolkow, Diana. III. Title. TX773.S78 2013 641.86—dc23 2013027424 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 00_SweetTaste_i-xix_ID55.indd 4 8/16/13 9:22 AM I dedIcate thIs book to my grandchIldren, Isabel, sebastIan, dIego, and clover A Sweet tASte of v K 00_SweetTaste_i-xix_ID55.indd 5 8/14/13 10:36 AM vi A Sweet tASte of HiStory K 00_SweetTaste_i-xix_ID55.indd 6 8/14/13 10:36 AM Contents Foreword, ix PreFace, xii introduction, xv chaPter 1: Beverages, 1 chaPter 2: Cakes, 17 chaPter 3: Cobblers & Crisps, 51 chaPter 4: Pies & Tarts, 61 chaPter 5: Custards, Puddings & Fools, 81 chaPter 6: Cookies, 123 chaPter 7: Quick Breads, 141 chaPter 8: Pastries, 151 chaPter 9: Ice Creams & Sorbets, 169 chaPter 10: Petits Fours & Sweetmeats, 181 chaPter 11: Crusts & Complements, 197 acknowledgments, 217 BiBliograPhy, 218 index, 225 aBout the author, 234 00_SweetTaste_i-xix_ID55.indd 7 8/16/13 9:22 AM viii A Sweet tASte of HiStory K 00_SweetTaste_i-xix_ID55.indd 8 8/14/13 10:37 AM
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