{"product_id":"great-bakes-modern-classic-recipes-from-the-midwest","title":"Great Bakes: Modern Classic Recipes from the Midwest","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eTable of Contents \u003c\/p\u003e\n\u003cp\u003eForeword \u003c\/p\u003e\n\u003cp\u003eIntroduction \u003c\/p\u003e\n\u003cp\u003eChapter 1: My Story \u003c\/p\u003e\n\u003cp\u003eChapter 2: Baker's Toolkit \u003c\/p\u003e\n\u003cp\u003eChapter 3: Raw Materials \u003c\/p\u003e\n\u003cp\u003eChapter 4: Dump it in a Pan - Crisps, Cobblers, Cornbread, Brownies, Biscuits, and Beyond \u003c\/p\u003e\n\u003cp\u003eAll-Purpose Crisp Topping \u003c\/p\u003e\n\u003cp\u003eApple Crisp \u003c\/p\u003e\n\u003cp\u003ePlum, Orange, and Star Anise Crisp \u003c\/p\u003e\n\u003cp\u003eBreakfast Crisp \u003c\/p\u003e\n\u003cp\u003eBrownies (with Variations) \u003c\/p\u003e\n\u003cp\u003eCoconut Caramel Brownies \u003c\/p\u003e\n\u003cp\u003eButtermilk Biscuits \u003c\/p\u003e\n\u003cp\u003eEmergency Biscuits \u003c\/p\u003e\n\u003cp\u003eStrawberry \u0026amp; Tarragon Shortcake \u003c\/p\u003e\n\u003cp\u003ePeach Cobber \u003c\/p\u003e\n\u003cp\u003eMidwestern Cornbread \u003c\/p\u003e\n\u003cp\u003eChapter 5: Balls of Joy - Cookies \u003c\/p\u003e\n\u003cp\u003eShortbread \u003c\/p\u003e\n\u003cp\u003eGlazed Lemon Verbena Shortbread \u003c\/p\u003e\n\u003cp\u003eSweet Corn Shortbread \u003c\/p\u003e\n\u003cp\u003eSpiced Chocolate Spritz Cookies \u003c\/p\u003e\n\u003cp\u003eEggnog Spritz Cookies \u003c\/p\u003e\n\u003cp\u003eLemon Ginger Sandwich Cookies \u003c\/p\u003e\n\u003cp\u003eUltra Oaty Oatmeal Chocolate Chip Cookies \u003c\/p\u003e\n\u003cp\u003eBuckwheat \u0026amp; Hazelnut Chocolate Chip Cookie Bars \u003c\/p\u003e\n\u003cp\u003eCher-Rye Chocolate Chip Cookies \u003c\/p\u003e\n\u003cp\u003eStrawberry Magic Macarons \u003c\/p\u003e\n\u003cp\u003eChapter 6: Stuff in Crust - Pie \u0026amp; Pastry \u003c\/p\u003e\n\u003cp\u003eFlaky Pastry \u003c\/p\u003e\n\u003cp\u003eCherry Pie \u003c\/p\u003e\n\u003cp\u003ePeach Pie with Cornmeal Crumble \u003c\/p\u003e\n\u003cp\u003eApple, Quince, \u0026amp; Vanilla Bean Pie \u003c\/p\u003e\n\u003cp\u003ePoached Quince \u003c\/p\u003e\n\u003cp\u003eGiant Cherry Pop Tart \u003c\/p\u003e\n\u003cp\u003eApple Strudel \u003c\/p\u003e\n\u003cp\u003eBreakfast-for-Dinner Galette \u003c\/p\u003e\n\u003cp\u003eCheese and Quince Turnovers \u003c\/p\u003e\n\u003cp\u003eCorn, Tomato, and Red Pepper Galette \u003c\/p\u003e\n\u003cp\u003eSarah's Sausage Rolls \u003c\/p\u003e\n\u003cp\u003eChicken and Mushroom Pie \u003c\/p\u003e\n\u003cp\u003eSweet Shortcrust Pastry \u003c\/p\u003e\n\u003cp\u003eApricot and Rosemary Crostata \u003c\/p\u003e\n\u003cp\u003ePecan, Maple, \u0026amp; Honey Tart \u003c\/p\u003e\n\u003cp\u003eSuper Green Quiche with 3-Grain Shortcrust \u003c\/p\u003e\n\u003cp\u003eFresh Berry Tart with No-Bake Lemon Verbena Cheesecake Filling \u003c\/p\u003e\n\u003cp\u003eFresh Strawberry Pie in a Pretzel Crust \u003c\/p\u003e\n\u003cp\u003eChapter 7: Need to Knead - Bread and Bready Bakes \u003c\/p\u003e\n\u003cp\u003eBig Crusty Loaf \u003c\/p\u003e\n\u003cp\u003eThree-Seed, No-Knead Bread \u003c\/p\u003e\n\u003cp\u003eFocaccia \u003c\/p\u003e\n\u003cp\u003eChicago Dog Focaccia \u003c\/p\u003e\n\u003cp\u003eWhole Wheat Toast Bread \u003c\/p\u003e\n\u003cp\u003eGarlic Bread Twist Loaf \u003c\/p\u003e\n\u003cp\u003eAndersonville Coffee Cake \u003c\/p\u003e\n\u003cp\u003eSuper Soft Malted Cinnamon Rolls \u003c\/p\u003e\n\u003cp\u003eHoney Emmer Dinner Rolls \u003c\/p\u003e\n\u003cp\u003eSweet Corn Milk Bread \u003c\/p\u003e\n\u003cp\u003eBrioche\u003c\/p\u003e\n\u003cp\u003eCinnamon Toast Baked Donuts \u003c\/p\u003e\n\u003cp\u003ePaczki \u003c\/p\u003e\n\u003cp\u003eSwabian Soft Pretzels \u003c\/p\u003e\n\u003cp\u003eBungalowbrot \u003c\/p\u003e\n\u003cp\u003eRhubarb Streusel Kuchen \u003c\/p\u003e\n\u003cp\u003eStollen \u003c\/p\u003e\n\u003cp\u003eChapter 8: Nice Cakes - Cakes \u003c\/p\u003e\n\u003cp\u003eOne-Bowl Yellow Birthday Cake with Chocolate Ganache Frosting \u003c\/p\u003e\n\u003cp\u003eChocolate Cake with Peanut Buttercream \u003c\/p\u003e\n\u003cp\u003eLemon Lavender Drizzle Cake \u003c\/p\u003e\n\u003cp\u003eCoconut Candy Bar Cake \u003c\/p\u003e\n\u003cp\u003eClementine Creamsicle Cake \u003c\/p\u003e\n\u003cp\u003eBaked Apple Cider Donuts \u003c\/p\u003e\n\u003cp\u003eThe Whipped Cream Cake \u003c\/p\u003e\n\u003cp\u003eBerries \u0026amp; Cream Cake \u003c\/p\u003e\n\u003cp\u003eBuckwheat Hazelnut Cake or Buchweizenkuchen \u003c\/p\u003e\n\u003cp\u003eMichigan Forest Cake \u003c\/p\u003e\n\u003cp\u003eChapter 9: Beyond Categorization - Pudding, Pavlova, Puffs, Muffins, and More \u003c\/p\u003e\n\u003cp\u003eChocolate Malt Pudding \u003c\/p\u003e\n\u003cp\u003eFrench Vanilla Pudding \u0026amp; One-Pot Pastry Cream \u003c\/p\u003e\n\u003cp\u003eLemon Curd (\u0026amp; Variations) \u003c\/p\u003e\n\u003cp\u003ePavlova \u003c\/p\u003e\n\u003cp\u003eMake-Your-Own-Pavlova Bar \u003c\/p\u003e\n\u003cp\u003eRhubarb \u0026amp; Buckwheat Muffins \u003c\/p\u003e\n\u003cp\u003eBlueberry Cornbread Streusel Muffins \u003c\/p\u003e\n\u003cp\u003eApple, Sage, \u0026amp; Cheddar Scones \u003c\/p\u003e\n\u003cp\u003eChoux Pastry \u003c\/p\u003e\n\u003cp\u003eSweet Corn Cream Puffs \u003c\/p\u003e\n\u003cp\u003eParty Cheese Puffs \u003c\/p\u003e\n\u003cp\u003eChapter 10: Needlessly Complicated - Showstoppers \u003c\/p\u003e\n\u003cp\u003eS'mores Croquembouche \u003c\/p\u003e\n\u003cp\u003eBagel \u0026amp; Lox Paris-Brest \u003c\/p\u003e\n\u003cp\u003ePiña Colada Princess Cake \u003c\/p\u003e\n\u003cp\u003eQuince Paste and Jelly \u003c\/p\u003e\n\u003cp\u003eChapter 11: Cleaning Up - Troubleshooting, Never Stop Learning, and Tips for Washing Up \u003c\/p\u003e\n\u003cp\u003eWashing Up \u003c\/p\u003e\n\u003cp\u003eTroubleshooting \u003c\/p\u003e\n\u003cp\u003eNever Stop Learning \u003c\/p\u003e\n\u003cp\u003eAcknowledgments \u003c\/p\u003e\n\u003cp\u003eAuthor Biography \u003c\/p\u003e\n\u003cp\u003eIndex \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for \u003ci\u003eGREAT BAKES\u003c\/i\u003e: \u003c\/b\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eGreat Bakes\u003c\/i\u003e celebrates the Midwest and butter in equal measure. An absolutely gorgeous book that knows exactly where its heart is.\" -- Nicola Lamb, baker and author of James Beard Award-winning book \u003ci\u003eSift\u003c\/i\u003e and the \u003ci\u003eKitchen Projects\u003c\/i\u003e newsletter\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Martin Sorge speaks in a voice so gentle and assured, so Midwestern friendly, that the intensity of aromas and flavors he wants you to seek out and experience for yourself--the singular magic of lemon verbena, or the lushness of Michigan peaches--has a powerful kind of urgency. The uncomplicated crisps, cookies, cakes, breads, and pies in these pages feel deeply loved, the emotional anchors of a life in which baking takes the shape of care.\" -- John Birdsall, James Beard Award-winning author of \u003ci\u003eWhat Is Queer Food?\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"From staples like cornbread and buttermilk biscuits to German classics like Stollen and Vollkornbrot to nostalgic bakes like apple crisp and cinnamon rolls, \u003ci\u003eGreat Bakes \u003c\/i\u003eis a love letter to the Midwest, celebrating its seasonal produce and deep-rooted baking traditions. I suggest devouring it in one sitting, a mug of coffee in one hand, the other free to dog-ear corners and underline the many pearls of wisdom from Martin Sorge--an enthusiastic, self-taught, delightfully opinionated, grain-loving, baking-by-weight evangelist. This delicious read will have you adding buckwheat and rye flours to your grocery list and will make you wish sour cherry and sweet corn season would arrive immediately.\" --Alexandra Stafford, \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author of \u003ci\u003ePizza Night\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Martin addresses several audiences equally well with this book. If you want to get an understanding of the American Midwest as a cultural and culinary terroir from a very personal perspective, this book is for you. If you are just starting to bake and need help, this book is for you. And if you are a seasoned baker looking for recipes that are slightly off the beaten track and encourage creativity, this book is for you. An enjoyable read!\" -- Jürgen Krauss, \u003ci\u003eGreat British Baking Show\u003c\/i\u003e contestant and author of \u003ci\u003eGerman Baking\u003c\/i\u003e and \u003ci\u003eThe German Christmas Cookbook\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Martin's passion for craft shines in \u003ci\u003eGreat Bakes: Modern Classic Recipes from the Midwest\u003c\/i\u003e. Written like a love letter to the Midwest, Martin shares recipes in an approachable way with clear instructions that guarantee readers a successful bake. From simple bakers to showstoppers, you'll discover the 'whys' and 'hows' in just enough detail to grasp the process of becoming a confident baker. Enchanting photography throughout makes this collection a must-bake book!\" -- Dan Langan, author of \u003ci\u003eShort and Sweet\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"This book invites you into Martin's kitchen, showcasing recipes that feel authentic, unpretentious, and well-salted. And if there's one thing that matters in a kitchen, it's salt. Through thoughtful advice, approachable techniques, and playful humor, Martin ensures that anyone who picks up a copy of \u003ci\u003eGreat Bakes\u003c\/i\u003e is well equipped with the knowledge they need to succeed in baking through the lens of a passionate Midwesterner.\" -- Justin Lerias, owner and pastry chef of Del Sur Bakery \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Martin has quickly become one of the most trusted recipe writers I know. Whether I'm looking to bake something unfamiliar and new, or just need a solid recipe for a familiar sweet, I know that he will anticipate my questions, deepen my baking IQ, bring a distinct and memorable point of view, and--most importantly--he will deliver with a spectacular outcome. I've been so eager to add \n\u003ci\u003eGreat Bakes\u003c\/i\u003e to my short stack of most-reached-for cookbooks. Here, at last, his broadly appealing, Midwestern-hued recipes are available for everyone to enjoy and share.\" --Lukas Volger, author of \n\u003ci\u003eStart Simple\u003c\/i\u003e and \n\u003ci\u003eSnacks for Dinner\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Martin is the home baker's home baker. His compendium of baking knowledge is friendly, thorough, and bursting with Midwestern energy. Whether you're a voracious beginner looking for a helpful guide, or a seasoned cookie queen, \u003ci\u003eGreat Bakes\u003c\/i\u003e is sure to stoke your curiosity in the kitchen.\" -- Lisa Ludwinski, author of \u003ci\u003eSister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eGreat Bakes\u003c\/i\u003e is a cookbook that grows with you. Martin meets bakers at every stage--offering clear guidance for beginners and playful, imaginative recipes that keep seasoned bakers engaged. Rooted in tradition but open to curiosity, this book balances familiar favorites with bakes that invite growth. It teaches with confidence, encouragement, and just enough push to try what's next.\" -- Justin Burke, author of \u003ci\u003ePotluck Desserts: Joyful Recipes to Share with Pride\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Peruse the pages of Martin Sorge's \u003ci\u003eGreat Bakes\u003c\/i\u003e, and I promise you'll never again think of America's heartland as flyover country. With evocative photography, an eloquent baking philosophy, and chapter openers that reward attentive reading, this book teaches us to bake each season's best. From biting into sweet corn from the roadside stand to picking ripe cherries to turn into pie, \u003ci\u003eGreat Bakes\u003c\/i\u003e will leave you aching for the bounty of the Midwest.\" -- Roxana Jullapat, author of \u003ci\u003eMother Grains\u003c\/i\u003e and \u003ci\u003eMorning Baker\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Martin's case for modern Midwestern baking has me fully convinced.\" -- Brian Levy, author of the book \n\u003ci\u003eGood \u0026amp; Sweet\u003c\/i\u003e and the \n\u003ci\u003eFormal Assignment\u003c\/i\u003e newsletter \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cooks like Martin Sorge rise from 'flyover country' again and again to demonstrate that we, too--and perhaps we, especially--possess great gifts from the fields and streams, and even greater talents in the kitchen.\" -- Paul Fehribach, chef and owner of Big Jones and author of \u003ci\u003eMidwestern Food\u003c\/i\u003e and \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMartin Sorge\u003c\/b\u003e is a home baker, cook, writer, and recipe developer. His work has appeared in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, the \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eChicago\u003c\/i\u003e magazine, WBEZ Chicago, \u003ci\u003eTrink \u003c\/i\u003emagazine, and more. He shares recipes, tips, and stories in his newsletter, also titled \u003ci\u003eGreat Bakes\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003ePaul Hollywood and Prue Leith named Martin the winner of \u003ci\u003eThe Great American Baking Show\u003c\/i\u003e in 2023. A native Hoosier, he lives in Chicago and Michigan's pinky finger with his husband and two cats.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMartin Sorge, winner of \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eGreat American Baking Show\u003c\/i\u003e, guides readers through more than 100 recipes for sweet and savory bakes that celebrate the bounty of the Midwest, from modern classics to innovative show-stoppers.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Paul Hollywood and Prue Leith crowned Martin Sorge the winner of \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eGreat American Baking Show\u003c\/i\u003e in 2023, few would have guessed that his baking journey began with him setting the microwave on fire trying to make a biscuit. But after years spent in the kitchen, he had become a full-fledged \"baking nerd next door\"--the perfect guide to explain how to adjust a recipe for rye flour or perfect your pavlova without bogging you down with too many details. \u003c\/p\u003e\n\u003cp\u003eIn this debut cookbook, Martin shares those tips and many more, in a collection of recipes that highlight the ease and enjoyment of wholesome ingredients and simple flavors, while encouraging readers to try new twists on familiar favorites. These breads, cookies, crisps, cakes, pies, pastries, and--yes--biscuits sneak surprising ingredients into the classics: Super-Soft Malted Cinnamon Rolls that elevate the childhood staple, Glazed Lemon Verbena Shortbread that gets a bit of zing from the window-box herb, Sweet Corn Milk Bread that highlights the perfection of an ear of summer sweet corn. From the Midwestern flavors of Chicago Dog Focaccia and Michigan Forest Cake to traditional Christmas Stollen and Swabian Soft Pretzels rooted in Martin's German heritage, \u003ci\u003eGreat Bakes\u003c\/i\u003e welcomes bakers of every level with recipes they'll reach for again and again. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Agate Midway","offers":[{"title":"Default Title","offer_id":51496111866134,"sku":"9781572843677","price":45.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781572843677.jpg?v=1783053369","url":"https:\/\/lusper.myshopify.com\/products\/great-bakes-modern-classic-recipes-from-the-midwest","provider":"Lusperbooks","version":"1.0","type":"link"}