Byrn became a New York Times bestselling author with a series of books on gussied-up cake mixes, but here she shifts her focus to scratch baking. Her 100 recipes include stalwart classic favorites but also an array of historic or regional favorites that are surprisingly new to us.
St. Augustine crispes (sic) are little pastry cups filled with cinnamony meringue. Wild persimmon drop cookies make use of the sudden abundance of the fruit in Georgia. The recipe for Sagamore Hill sand tarts, a cousin of the snickerdoodle, was handwritten by Edith Roosevelt, wife of Theodore, inside a family cookbook.
Byrn’s extensive headnotes on cookie history display a great deal of historical research that demonstrates just how very American these recipes are.
Color photographs throughout. Paperback.
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