The
Donut Book
by Sally Levitt
Steinberg
Storey
Publishing, 2004
The author of
this book of donut history,
trivia, and recipes -- Sally Levit Steinberg -- is the granddaughter of
the man who invented the first donut-making machine. Dubbed as "The
Donut
Princess," Steinberg is the self-styled leading historian and promoter
of the ring-shaped, deep-fried pastry.
"Donuts have
been my corner of American
life ever since I can remember," she writes. "Donuts were around me all
the time, beautiful ones in pink jackets or with red and silver
sprinkles...
Why does the donut invite, tickle, please, suggest? What is this ring
I'm
ruining by biting? Why does a monk meditate on it? The donut we have in
hand we take for granted, until one day we notice. Noticing is what we
are here for."
|
Steinberg
takes notice in these page of
not only her grandfather, Adolph Levitt, but also the gifted donut
makers
she has found in her travels across America and the celebrities who
love
to indulge in their lip-smacking creations. |
Illustrated with historic
photos,
colorful advertisements and drawings, and spiced with both practical
and
unusual recipes, this enticingly clever text is a fun browse and a
mouth-watering
temptation.
Look to the
back of the book for a directory
of North American donut shops, from Allie's in North Kingstown, Rhode
Island,
to Stan's Corner in Los Angeles.
|
The
Donut Book
| Graham
Cracker Donuts
This
recipe is from the Herald
Tribune Cookbook.
Makes
2 dozen
1
1/2 cups sifted all-purpose flour
4
teaspoons baking powder
3/4
teaspoon salt
1
teaspoon grated nutmeg or 1/2
teaspoon cinnamon
1/12
cups finely rolled graham
cracker crumbs
2
tablespoons butter
2/3
cup granulated sugar
1
egg,
beaten
2/3
cup milk
Oil
for dep frying
Confectioner's
sugar (optional)
1.
Sift together flour, baking powder,
salt, and nutmeg; stir in rolled cracker crumbs.
2.
Cream butter; add sugar and
egg, beating thoroughly; add flour-crumb mixture alternately with milk.
3.
Turn out onto a floured board
and roll to 1/4 inch thick; cut with floured donut
cutter.
4. Fry in hot, deep oil (360-370
degrees F) for 2 to 3 minutes, or until they are lightly browned, drain
on unglazed paper and roll in confectioner's sugar, if desired.
|
|
doughnut
cutter
|
