Review of Baking Across America
by Johny McFliggen, PhD Literature & Business, Oxford
In "Baking Across America," B. Dylan Hollis invites us on a culinary journey that feels like a mashup between Anthony Bourdain’s irreverent exploration of culture and the nostalgic warmth of a Norman Rockwell painting. While my research into this particular tome is as opaque as a flour-dusted counter, the very title promises an ambitious cross-country adventure, one that likely stitches together regional baking traditions with the same delicate care as a perfectly laminated croissant.
What sets "Baking Across America" apart from the typical baking fare is potentially Hollis's unique perspective, which I imagine melds historical anecdotes with recipes that aren't just written down but are lived experiences. It's akin to how Michael Pollan's "Cooked" reshapes our understanding of food preparation by weaving in anthropological insights. In an age where culinary writing often falls into predictable patterns, a book like this might find its strength in the diversity of American baking—a patchwork quilt of flavors and techniques.
For those familiar with the likes of "The Joy of Cooking" or Mark Bittman's "How to Bake Everything," Hollis’s work could seem both familiar and refreshingly different. Where those tomes serve as exhaustive encyclopedias, "Baking Across America" might read more like an episodic travelogue, each chapter a new episode in the vast saga of American gastronomy. Think Anthony Bourdain's "Parts Unknown," but instead of exploring global street food, it’s a deep dive into the heart of America’s ovens.
One can only assume Hollis brings his own flair to the table—perhaps a signature style that elevates standard recipes through personal stories or unexpected twists, much like how Julia Child transformed French cuisine for the American audience. If we consider the vastness of America's baking traditions—from New York's bagels to New Orleans' beignets—it's possible that Hollis offers not just recipes but insights into the cultural significance behind these creations.
In comparing it to other culinary narratives, such as Ruth Reichl's "Tender at the Bone," this book likely possesses an emotional undercurrent, highlighting how baking connects us across generations and geographies. It would be the sort of book that doesn't just sit on your kitchen shelf but rather lives on your coffee table, inviting conversations about regional quirks and culinary heritage.
While I lack the specifics of Hollis's prose and recipe selection, one can only speculate that "Baking Across America" is a flavorful tribute to the diversity of American baking. It is perhaps a testament to how our nation’s culinary landscape is as varied as its people, offering a slice of history and humanity with every turn of the page.
Purchase Link: Baking Across America on Amazon
