From the ladies who brought you the (Amazon) 5-star
Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered and Collected by the Queens of Comfort Food, a followup volume of "heirloom recipes."
I bought a copy myself and took a gander inside. I can't speak for the taste of the dishes prepared from any of the recipes yet, but I can speak of the photos and they are very good. There are some images--located outside of the recipe area--which are interesting photos of things like kitchen utensils from years ago, which look like they have been obtained from a stock photo provider. They're good quality. There are photos also, though, of the completed dishes, which is always a great feature in a cookbook. For those, the book apparently used the services of a separate (professional?) photographer. And it shows. The photographer, Andy Ryan, was credited also with the photography in their first book.
Both the layout and formatting look great. And someone has chosen a great-looking font, which looks like it will be real easy on the eye, too.
This cookbook doesn't get marked down very often--the last time was about a year ago and for some reason I didn't see it then. So, if you think that you might want it, you'd better grab it now!
I don't have the first cookbook by the "Queens of Comfort," and I hope that I can catch it at a great markdown one day!
Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love. By Marilynn Brass; Sheila Brass. Rated 4 1/2 stars, from 63 reviews at the present moment. Print list price $29.95; digital list(?) price $9.99; Kindle price now
$2.99. Black Dog & Leventhal Publishers, publisher. 285 pages.
http://www.amazon.com/Heirloom-Cooki...ember+and+Love.
Book Description
The Brass sisters (Heirloom Baking) once again pore through their impressive collection of timeworn note cards, cookbooks and manuscripts to offer up an assemblage of culinary favorites from yesteryear. Those expecting a compilation of curiosities will be largely disappointed, as the duo focus on homemade dishes that have stood the test of time: Clam Chowder, Irish Lamb Stew, Meatloaf, Chicken Soup and Red Velvet Cake outnumber novelties like Candle Salad, a 1950s-era combo of lettuce, pineapple, bananas, green bell pepper, maraschino cherries and sour cream (or mayo). Recipes are straightforward and simple, and ingredients are easily sourced; this is the stuff of potlucks, church dinners and family get-togethers. The sisters' collection is remarkable, if not exactly showy, with recipes for Split Pea Soup and Blueberry Buckle that are more than a hundred years old. Food historians will appreciate the sisters' homey anecdotes (up to and including reproductions of original recipe cards). Though not definitive (and with no aspirations to be), this leisurely, nostalgic collection of homemade favorites brings a heaping portion of America's cooking traditions to the modern table.