"This cookbook is like having [the Brass Sisters]... in your kitchen sharing their family secrets for fantastic home cooking."*

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 one hundred 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.

"The only thing better than the Brass Sisters' comfort food is their adorable personalities." -- *Ming Tsai, host/executive producer of public television's Simply Ming

"Those intrepid recipe collectors and guardians of our culinary past, Marilynn and Sheila Brass, are at it again, and this time they're bringing us both baking and cooking loaded with old fashioned goodness." -- James Beard Foundation Award-winning author Nick Malgieri

• We started tracking this book on January 23, 2014.
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• Cookbooks, Food & WineGastronomyHistory
• Cookbooks, Food & WineCulinary Arts & Techniques
• Cookbooks, Food & WineReference
• Cookbooks, Food & WineMealsCourses & Dishes

• Text-to-Speech: Disabled
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• Print Length: 537 Pages
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