Ever flip through your grandma's old recipe box and wonder what those weird ingredient combos were all about? Baking Yesteryear by B. Dylan Hollis takes you on a mouthwatering trip through 20th-century baking, spotlighting the hits that deserve a comeback and the flops that make you chuckle.
Structured by eras from the 1900s to the 1980s, this #1 New York Times bestseller serves up 101 curated recipes pulled from dusty antique cookbooks. You'll master Cornflake Macaroons from the 1900s, ANZAC Biscuits from the 1910s, Peanut Butter Bread in the 1930s, and wild ones like Chocolate Sauerkraut Cake (1940s), Tomato Soup Cake (1950s), and Potato Chip Cookies (1970s). Dylan tested hundreds to pick these standouts, blending nostalgia with his signature wit and puns.
It's not just recipes—it's a story of how baking evolved, with clear instructions that modernize vintage quirks without losing charm. Imagine the crunch of those cornflakes in macaroons or the unexpected moisture sauerkraut brings to chocolate cake. Even the 'worst' recipes, like Avocado Pie, spark laughs and surprises, turning baking into an event rather than a chore.
Dylan's larger-than-life personality shines through every page, making flops feel like victories. Whether you're a seasoned baker or just curious about retro recipes, this hardcover gem (released July 2023) delivers joy, flavor, and a bit of kitchen chaos. Grab it and start baking history—your oven's ready for the past.
