Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen

I got the book yesterday, made the brownies with cream cheese in the middle and almonds on top; despite using a much bigger pan than they said to use they were hands down the best brownies I have made. Made the biscuits this morning and wonderful taste- I prefer mine in a cake pan touching each other, but they were the perfect taste- no sugar- yea!..... can't wait to make the tart/cookies with raspberry jam inside... and... Read Full Review

`Heirloom Baking with the Brass Sisters' by the Boston-based duo of Marilynn Brass and Sheila Brass promises, at the first look-see to be a glorified church social, self-published work, especially since the publisher is the very unfamiliar `Black Dog & Leventhal' Publishers. This belittling first impression vanishes as soon as one notices the blurb from uber-teacher of baking, Nick Malgieri on the back of the dust jacket... Read Full Review

I am tired of recipes that call for no sugar, no butter, no cream. They taste like nothing. I'd rather eat a little, or even a lot, just less often, and have something that doesn't taste like cardboard with chemicals added. This is the kind of food my mother and grandmother baked, that made the kitchen smell incredible on an autumn day, and the whole house feel like a "home", not just a place where you happen to be. I am... Read Full Review