Brass Marilynn - Baking with the Brass Sisters: Over 125 Recipes for Classic Cakes, Pies, Cookies, Breads, Desserts, and Savories from America S Favorite Home Bakers

MARILYNN BRASS AND SHEILA BRASS

Photography by Andy Ryan

ST. MARTINS GRIFFIN

New York

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To Our Father, Harry Brass,

and to Daniel Dad Carey (Honorary),

with Love

Once again, two roundish ladies from Cambridge, Massachusetts, have embarked on a new culinary adventure with the presentation of Baking with the Brass Sisters.

Were back to join you in baking the classic cakes, pies, cookies, breads, desserts, and savories that our mothers, grandmothers, and aunts baked for us. Weve dipped into our collection of handwritten manuscript cookbooks, and talked with family and friends, and continue to be the stewards and interpreters of newly discovered treasured recipes.

No book is ever written alone. Someone had to recognize our vision, and Claudia Cross of Folio Literary Management was that person. From the moment she told us that we had a beautiful voice, to the actual conception and development of our new baking book, she has guided us graciously and knowledgeably. Her assistant, and our honorary nephew, Michael Sterling, was instrumental in helping us prepare the manuscript for delivery, and we still remember that weekend in November when we worked together to meet our deadline, he in New York and we in Cambridge.

We are fortunate to have an elegant, sophisticated, literary man in our editor, Michael Flamini, to guide us through the joyful journey that was writing Baking with the Brass Sisters.

Associate editor Vicki Lame was always available to provide the right answers to our questions, make the right decisions, and graciously slice tea cakes for our launch. Her invaluable literary and management skills helped us achieve our goal of producing our new baking book.

The rest of our team at St. Martins Press were fun to work with, and we celebrate their creativity and professionalism.

Our thanks to Lisa Marie Pompilio, for the cover design, and Kathryn Parise for the interior design. Leah Stewart performed nobly as copyeditor but, more important, brought her baking experience to the manuscript. Thanks to Samantha Miller for a great index.

Elizabeth Curione and Cathy Turiano guided us through production and were ever ready to answer our questions.

We also thank Jessica Preeg, Tracy Guest, Jeanne-Marie Hudson, Annie Hulkower, Brant Janeway, Jeff Dodes, and Marie Estrada, for publicity and marketing. Our gratitude for setting us on the right track and helping us to start the numerous dialogues needed to launch Baking with the Brass Sisters.

Andy Ryan, our gifted photographer, made our photo shoots a party of three. Andy, who has traveled the world to photograph the famous, often found himself ironing tablecloths and napkins to get just the right background for the classic photographs of what we baked and styled.

A special thank-you to Lisa Ekus, who has always been a source of good advice. We forgive you for hiding that spoon when we took your course. Everything you told us that could happen, did, and we were ready for it.

Danese Carey, our beloved third sister, provided vitamins for the soul with her telephone conversations and good advice, especially when we found ourselves living in almost the North Pole last winter as the Massachusetts snowfall reached a record level. The entire Carey, McCoy, Collins, and Bordenca families created an atmosphere of love and support, as they tasted, lovingly criticized, and praised what we baked.

Thank you to Lois and Norman Katziff, Joan and Neal Kline, and Flo Tedeschi, who always said we could do it, and continue to lavish us with love and support.

A special thanks to our cheering section, Naomi Yang, Damon Krukowsky, Ira Silverberg, and Bob Morris, who made this happen.

To Sue Truax, who provided several of her familys recipes for our cookbook, thank you for your contributions, your good baking sense, your generosity, and your friendship.

Finally, special thanks to three friends from New York City: classically trained baker and chef Nick Malgieri, who inspired us to write cookbooks, Bonnie Slotnick, who always found countless handwritten recipes for us to interpret and bake, and majestically talented cookbook author Rick Rodgers, who makes us feel so young by referring to us as