The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia's Best Bakery

he first cookbook from Philadelphia 's phenomenal Brown Betty Dessert Boutique When three generations of African-American women decided to open a bakery in Philadelphia, they wer no idea how quickly the accolades would come. With high praise from Rachael Ray magazine and other corners of the culinary world, the Brown Betty Dessert Boutique has found fame with their amazing poundcakes, cheesecakes, pies, and cookies, among other delectable treats.

delicious cookbook features both the secret recipes that Brown Betty 's fans ca n't wait to get their hands on, as ell as personal stories that xplain the evocative names of such recipes as Alice 's Two Step and Strawberry Letter.

Features recipes that combine old-fashioned treats with thrilling contemporary flavors like sweet potato poundcake and dark cherry cheesecake
Includes gorgeous and mouthwatering full-color photography throughout
For home bakers who want to experience the best of Brown Betty in their own homes or dessert-lovers looking for something new, The Brown Betty Cookbook offers both inspiration and delectation.
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Published September 28th 2012 by Houghton Mifflin Harcourt (first published January 1st 2012

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Mother and stepfather, Linda Brown and Norrinda Hayat use their family recipes to delight customers.

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The ingredient are formatted well and the over all book is incredibly well written.

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That is definitely comfort food at its very best.I made three recipes from The Brown Betty Cookbook: The German Chocolate Cream Cheese Brownies, The Apple Brown Betty, and Sweet Potato Cake with Spiced Vanilla Buttercream.

Some of the recipes were great, but the Sweet Potato Cake with Spiced Vanilla Buttercream was different from any other cake that I have tried, moist, and sublime.

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The ecipes are really easy, but be warned they are written for stand mixers so I ould n't conside his ook to those of you without one.

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Work outside the home, beginnin with after-school jobs and then every single day, while looking after husbands and raising families, except for Sundays, which were for church.

Thi writer of this cookbook started this successful bakery while also holding down full-time jobs.

My cousin enjoyed the process of reducing the strawberry juice on the tove, though; apparently it goes through several stages before it gets hot enough to actually start reducing.

Thi flavor calmed down a lot after the cake overnighted in the fridge, but was still wonderfully strawberry-full.

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© Nicole Waggonner