Baking with the Brass Sisters
Marilynn and Sheila Brass are on a mission to bring old-fashioned home baking to everyone’s kitchen. In Baking with the Brass Sisters, they’ve gone to their collection of trusted manuscript cookbooks and handwritten recipes to discover home-baked favorites that were brought to America from around the world, as well as many created right here. Home bakers will find wonderful recipes for treats such as Grandma Goldberg’s Honey Cake, Chocolate Walnut Banana Muffins, Billy Goat Cookies, Cobblestone Apple Tart, Mother Carleton’s Black Walnut Bundt Cake, and many more. Baking with the Brass Sisters is a classic baking book that people will cherish for years to come.
“I love the Brass sisters for their ability to cut through the fiddly nonsense too often associated with home baking. Instead, Marilynn and Sheila serve up page after page of doable, utterly delectable treats that you and I can make on a moment’s notice without a trip to the gourmet market (and the bank before that). Their Yankee know-how and impeccable taste shine through on every page. This is a cookbook for people who love to bake…and not just dream about it!”–Rick Rodgers, author of Kaffehaus, Tea and Cookies, and Coffee and Cake
“Sheila and Marilynn Brass, my two favorite New England bakers, have done it again! Baking with the Brass Sisters is not only a collection of delicious and easy-to-accomplish recipes, but in many ways it’s a short history of American baking told through the books and manuscripts of scores of home bakers. It’s a must have for all lovers of baking and cookbooks.”—Nick Malgieri, author ofPastry Perfection and How to Bake
Baking with the Brass Sisters will be available both off the shelf and online starting 10/6/15. Here are some of the places where you can pre-order the book through an Internet retailer:
Heirloom Cooking with the Brass Sisters
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.
Our book Heirloom Cooking with the Brass Sisters is available both off the shelf and online. Here are some of the places where you can purchase the book through an Internet retailer:
Amazon | Barnes & Noble
Heirloom Baking with the Brass Sisters
Finalist for a James Beard Award in the Baking/Dessert Category
We all have fond memories of a favorite dessert our grandmother or mother used to bake. It’s these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago.
In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they’ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came.
The Brass Sisters have taken care to update every recipe for today’s modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.
Our book Heirloom Baking with the Brass Sisters is available both off the shelf and online. Here are some of the places where you can purchase the book through an Internet retailer:
Amazon | Barnes & Noble
Changes to Heirloom Baking:
Note: Please change the amount of butter for Mrs. Marasi’s Butterballs, on page 252, to 1 cup of butter, not 2 cups of butter.
Note: Please change the amount of confectioners’ sugar, sifted, for Daddy’s Fudge, onpage 256 to to 1 1-lb. package.
Changes to Heirloom Cooking:
Note: Please add 1/2 water, warmed to 115ºF, to list of ingredients for dough for Arline’s Farm House Rye Bread, page 139.
Directions should read:
1.To make the dough:In a medium heavy-bottomed pan, heat milk, sugar, and salt over medium heat until small bubbles form around edges. Remove from heat, add butter, stir until melted, and add 1/2 cup warm water.Let cool to room temperature.
We want you to be sure to know about these changes. Sorry for any inconvenience.