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Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery, by Brian Noyes
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Review
“I like pie. That’s not a state secret . . . I can confirm that the Red Truck Bakery makes some darn good pie.” —President Barack Obama"No doubt, the book will become a bestseller in Beltway and beyond. Part of the secret to its success lies in the story that opens the book, which has got to be on the short list for best all-time ledes: 'John Wayne made me a tuna sandwich.'" —The Daily Beast"Noyes’s enthusiasm for baking is infectious, and this volume will prove to be one bakers turn to time and again." -Publishers Weekly“What comes out of Red Truck Bakery… is nostalgic and forward-thinking at the same time, food that engages as well as comforts, that makes old grooves feel new.” —Garden & Gun“Bring some of that small town, main street bakery goodness to your kitchen with the Red Truck Bakery's inspiring collection of recipes.” —Country Living"This Virginia establishment’s pie [is] ‘darn good.’ They… make a pretty cookbook too." —People“With its first cookbook, the bakery hopes to spread its charm a little further, sharing recipes for down-home rural favorites.” —Bake from Scratch“Full of Southern classics like buttermilk biscuits and walnut chews, as well as a number of Virginia specialties like Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels.” —Epicurious"Whether peach milkshake cake, bourbon sarsaparilla cake, or wild raspberry buckle ...Noyes’ first-person reflections will keep you engaged." —Newsday“For those seeking baked goods that sing of America, consider the “Red Truck Bakery Cookbook.” —Star Tribune"Glory be, here are recipes for second-to-none cookies, cakes, bread, biscuits, jams and jellies, even Aunt Darla's Smoky Pimento Cheese and Brian's legendary granola. For bakers, eaters, and hungry adventurers, the Holy Grail has arrived." —Michael Stern, coauthor of Road Food “I have known few people with greater passion for what they do than Brian Noyes. It shows in EVERY crumb of everything he cooks and in every word in this magnificent and stunningly beautiful book.” —John Currence, chef and author of Big Bad Breakfast “The creation of a dream, the accidental serendipity, the making of a family at the Red Truck Bakery, the hard work and the eventual realization of this community bedrock is literally baked into every page." —Andrew Zimmern“Brian Noyes is a master of subtle subversion who slips paw paws in chess pie, crumbles pretzels in pie crust, and bakes an almond cake that conjures up those delicious Chinese takeout cookies with the almond divots. His Red Truck Bakery Cookbook redefines American baking in the most inclusive and progressive ways.” —John T Edge, Director, Southern Foodways Alliance"Pldse xcuse mu stcky fngers... but I can't stop eating Red Truck's glorious granola long enough to write! This great little cookbook is a treasure. It holds a story of passion and persistence. It is a song of love to a region and its people. And it's chock full of recipes to make you and those you love dance around the kitchen in anticipation." —Ronni Lundy, author of Victuals“Whatever Brian Noyes bakes tastes so familiar and yet so surprising that I can never decide whether to tell all my friends, or hoard every bite for myself. Now, I have another option: I can learn his tips and tricks and turn out my own crave-worthy treats. Skillet cornbread with pimento cheese frosting, here I come!” —Joe Yonan, Food Editor at The Washington Post“If the Michelin Guide rated bakeries the way it rates restaurants, Red Truck would be at the top: ‘Exceptional, worth a special journey.’” —Marian Burros, food columnist at The New York Times "There are baking books for sightseers, who drool at the pictures and shelve the book with art. There are baking books for bakers—with recipes that sound so delicious you can nearly smell them on the page. Red Truck Bakery Cookbook is clearly both.” —Phyllis Richman, former dining critic at The Washington Post"Leave it to a baker who has past experience as both writer, editor, and designer to fashion a cookbook that roars on 8 cylinders!" —Matt and Ted Lee, authors of The Lee Bros. Charleston Kitchen "This beautiful cookbook celebrates what makes Red Truck Bakery a treasure for the community; it is a must-stop-by for travelers passing through. The next time you’ve got the chance, take some time to experience this place for yourself. You won’t be sorry. And if you can’t make it, this book is the next best thing." —Mary Chapin Carpenter, singer and songwriter
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About the Author
BRIAN NOYES is the founder of Red Truck Bakery in Marshall, Virginia. He is the former art director of several national magazines including Smithsonian, Preservation, and House & Garden.
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Product details
Hardcover: 224 pages
Publisher: Clarkson Potter (October 23, 2018)
Language: English
ISBN-10: 0804189617
ISBN-13: 978-0804189613
Product Dimensions:
7.7 x 0.8 x 9.8 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
36 customer reviews
Amazon Best Sellers Rank:
#20,224 in Books (See Top 100 in Books)
I'm so happy I ordered this book. First - it's gorgeous. I love the feel of the cover, the look of the book itself, and the photography of the bakes. So far, I've made the Shenandoah Apple Cake and it was an easy to follow recipe, with detailed instructions that don't bog you down, and it tasted amazing (seriously, I ended up having to hide it from my husband). Someone said they didn't like the author's name dropping, but it doesn't bother me. In fact, I only heard of this book because Tim Kaine shared it on his instagram, so maybe the name dropping paid off. Also, someone else complained that the ingredients are too difficult to find or exotic - I have two thoughts about this. One is that I don't think any of the ingredients are so exotic that you couldn't find them. Two, I don't buy specialty cookbooks because they include recipes I could have thought of myself. I want it to have unique ingredients and combinations that make the recipes special. For example, one recipe calls for Paw Paws. You might not be able to find them in grocery stores, but Paw Paws are a native Virginian fruit that are easy to find at farmer's markets when they're in season. So maybe this is too difficult for some people, but I bought a cookbook from a rural Virginian bakery - why should he exclude recipes that reflect the local culture?Anyways. I loved this book, and am happy to have it sitting on the shelf among my other favorite cookbooks.
I was looking forward to getting this book, as I love Southern cooking/baking, but it's definitely not what I expected. Some of the recipes look good, but most are full of uncommon ingredients or complicated directions & the constant name-dropping by the author is annoying.
I visited The Red Truck Bakery in Marshall, VA for the first time a month ago. It was a delightful place and the food they serve is really wonderful. I had a tuna sandwich for lunch and tried their Shenandoah Valley Apple Cake for dessert. I noticed that they had cakes in various flavors that were made with 'hooch'. I mean, who can resist that?? So when I somewhat by accident realized that they had a cookbook coming out this month, I jumped at the chance to 're-visit'the Red Truck. It is filled with beautiful pictures, fantastic recipes and snippets of interesting stories. If you can't visit the actual storefront, this book is the next best thing. I can't wait to try some of these recipes.
I am so excited to have this cookbook! Firstoff, I love cookbooks in general and was very excited when I saw this was coming out. The book is full of beautiful pictures of the bake goods he sells in the bakery and of beautiful Fauquier County. I am so excited that he shared the recipes of some of my favorite items to get in the store. I take my kids in there often for their special treats. Thank you so much for sharing these recipes with us! The Cherry Almond Bars and Quiche are AMAZING!
I'm not certain I'd give it a single star. I'm baking the biscuits now. A puddle of butter and dough so cold that there is no way 16-three inch biscuits are going to be done in 14 minutes. I doubt the insides will be done for at least 25 minutes. And the ingredients list didn't indicate that the salt was divided, either. An ingredient that if overused can have very bad outcomes. First recipe = fail. And, a pricey book for only 75 recipes. I never write reviews...
I'm giving this book 5 stars because it is a fine collection of southern recipes. Sadly, it centers on cakes, pies, cookies and sweets rather than breads, quick breads,scones, etc. Not enough of those recipes to warrant my keeping it.
This is an excellent cookbook. I ordered one for myself and then several more for gifts. There are so many wonderful recipes, with easy to find ingredients, simple well explained steps and photos that will make your mouth water. In addition there is fun background info and notes about the Bakery’s interesting history. I have been to both of their sites numerous times and am delighted that they have shared many of their recipes. After trying three of them I can’t wait to make more. Enjoy!
This is a beautiful book with recipes that seem achievable. We made the ham quiche and it turned out great. Our 2019 kitchen focus is better utilizing the KitchenAid stand mixer—this cookbook is good inspiration. The anecdotes peppered throughout make it an interesting read. Cover and spine are high quality. No built in bookmark. Good and numerous illustrations.
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