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The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles, by Jessie Sheehan
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Review
Named one of the Best Cookbooks of 2018 by The Washington Post "When I came across The Vintage Baker, I knew it was for me. Just reading it puts me in a very happy place." - Nigella Lawson "The hard-won result of collection, testing, and tweaking hundreds of heirloom recipes gathered from vintage baking booklets, Jessie Sheehan's The Vintage Baker is a sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil's Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts."-Bake From Scratch Magazine
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From the Back Cover
"Finally, a baking book for people as delighted by the history of American cookery as they are by modern versions of airtight recipes; such as butterscotch pecan curls, cinnamon raisin flake apart-bread, sand tarts, sour cream jumbles and cornflake macaroons (I like to pretend she wrote it just for me)." - DEB PERELMAN
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Product details
Hardcover: 160 pages
Publisher: Chronicle Books (May 15, 2018)
Language: English
ISBN-10: 1452163871
ISBN-13: 978-1452163871
Product Dimensions:
7.4 x 0.9 x 9.4 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
51 customer reviews
Amazon Best Sellers Rank:
#58,753 in Books (See Top 100 in Books)
So, this book is called "The Vintage Baker," and it does include some authentic vintage recipes...at the very back...and the author goes on and on about how boring and unimaginative vintage cooking and baking is, which is really a shame. The majority of recipes in this book are the author's "improvements" to recipes they've run across in vintage advertising pamphlets. But that's not why I'm only giving this book two stars.I'm giving this book two stars because the first recipe I made out of it was a dismal flop. I was so excited to make the blackberry-lime pie, blackberry being my wife's absolute favorite. The crust barely came together even with double the amount of liquid called for, but that's not the worst of it. I won't even get to know how the crust tastes or feels when baked properly, because this filling DID NOT SET AT ALL, and soaked into the crust and made it floppy and soggy including most of the lattice top. After leaving the pie to cool overnight I literally poured a cup of liquid out of it. I had cooked berries sitting in sweetened liquid instead of a thickened, cohesive pie filling. So, I guess if I want to make blackberry-lime pie successfully, I'll have to creatively add some lime juice and zest to my family's boring, old, vintage, unimaginative berry pie recipe. Sometimes, you shouldn't mess with the classics.
What a beautifully-done, gorgeous cookbook! Jessie Sheehan's meticulous, easy-to-follow instructions make the recipes very accessible to the home baker (and the Alice Gao photographs are simply beautiful to look at and practically jump off the page). Jessie has a flair for explaining to the non-professional WHY certain ingredients and techniques work -- and as an extremely non-professional baker myself (I've always preferred cooking, with its more elastic margin of error!), those explanations have given me the confidence to try my hand at baking things I wouldn't have tried before. And, there's just something homey and nostalgic about baking treats that call to mind a nicer, simpler time (but without the odd and often processed ingredients our grandmothers used out of necessity or Depression-era frugality). This book is a little treasure (including the cute little vintage baking pamphlet included in the book itself), as are its recipes (the Butterscotch-Potato Chip Balls and the Silver Cake are a MUST).
These recipes are inspred by rather than true to vintage recipes. The tweeks mentioned in the description change the intended and as written recipes. For example the vintage recipes call for butter and buttermilk but the auther subs oil and yogurt. I wanted to try truly vintage recipes. The recipes in this book are modernised. Not what I wanted at all.
I love this cookbook. I spent nearly an hour just reading it when arrived, because the pictures are beautiful, the recipes intriguing and the stories interesting. I dreamt that night of Molasses Doughnuts with Chocolate Ginger Glaze, and can't wait until I have enough people in the house to justify making them! It's important to know is that the author has not provided an exact recreation of vintage recipes but has used them as a jumping off point, so the flavors or technique might be updated. So far I've made the Peanut Butter Fingers with Salty Milk Chocolate Glaze (a huge hit), Fig Pincushions (so yummy), Lemon Chiffon Pie with Coconut Whipped Cream (prize worthy, for lemon and coconut fans), Blackberry Lime Pie (the cream cheese crust is extraordinary, filling delicious though I substituted corn starch for arrowroot which I didn't have, and my lattice looked great!), and the unbelievable Butterscotch Pecan Curls (easy enough for the yeast phobic). The instructions are very clear, so I think that even novice bakers will get great results, but there is lots for the experienced baker to enjoy as well. I'm planning on bringing the Blueberry Angel Food Dream to a Fourth of July Picnic, since it's color-appropriate and impressive.
Definitely returning this book - not an impressive collection of "vintage" recipes -
Cutest little cookbook. We got one as a gift at work (a bakery) and I immediately bought one for my own. The introduction had me hooked and the recipes all have a unique spin on them.
Simply put, I love this cookbook! The recipes take me back to a simpler time, and as a grandmother who loves baking with my five little granddaughters, I especially enjoy the clear instructions and the exquisite photographs. Every grandmother should own this cookbook. I have already purchased several more copies to give to my daughters in law and some friends for Christmas. Five stars from this baker. Thank you, Jessie Sheehan!
I've made several recipes from this book, and they've all been hits at home (up next is the Baked Alaska!). In fact, I even bought a few extra copies to give to friends who bake. For me, it's a cool mix of updated old favorites and vintage recipes that I've never heard of, but am glad are getting the chance to shine again (I don't think there's anyone who wouldn't devour a slice of Sheehan's "silver cake"). I love the look of this book, too-- it just feels fun and the photography is gorgeous.
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