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.

Jessica’s Biscuit
www.amazon.com
www.barnesandnoble.com
www.booksamillion.com
www.booksense.com
www.powells.com

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.

Jessica’s Biscuit
www.amazon.com
www.barnesandnoble.com
www.booksamillion.com
www.booksense.com
www.powells.com

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, on  page 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.