Jim Fobel, a protege of James Beard and frequent contributor to Food & Wine and other magazines, recreates for this book the best of many hundreds of baking recipes perfected by his grandmother, his mother and his aunts. The recipes have been adjusted for contemporary tastes - cutting down the amount of sugar called for, without sacrificing their delectable goodness. And every recipe has clear, easy to follow instructions that can be handled by bakers of every level of expertise.
