Red Truck Bakery Cookbook
Gold-Standard Recipes from America's Favorite Rural Bakery
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3.7 • 3 Ratings
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- $12.99
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- $12.99
Publisher Description
A charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert.
Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!
“I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama
PUBLISHERS WEEKLY
Noyes, owner of rural Virginia's celebrated Red Truck Bakery, presents house specialties in this collection of popular Southern-style treats. In 85 recipes straight from what Travel + Leisure called one of "America's Best Small-Town Bakeries," Noyes draws inspiration from local ingredients, weaving them into breakfasts, sweet/savory pies, cookies, cakes, breads, and condiments. He shares secrets of biscuit-making ("the foundation of Southern baking") and includes recipes for his blackberry and blueberry pie in a cornmeal crust, and layered sweet potato pecan pie, which President Obama once praised on his Facebook page. A twist on spoonbread features figs and mascarpone; boozy confections include a bourbon sarsaparilla cake, as well as a double chocolate moonshine cake made with small-batch whiskey. Bakers will appreciate lists for pantry, tools, and local producers. Throughout this inspirational book, Noyes recalls his journey from a small town baker (he won four prizes in the Arlington County Fair for his peach and ginger jam) to national attention via coverage in Esquire, Southern Living, and Oprah. Noyes's enthusiasm for baking is infectious, and this volume will prove to be one bakers turn to time and again.
