by Sally Levitt
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
Princess," Steinberg is the self-styled leading historian and promoter
of the ring-shaped, deep-fried pastry.
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
Why does the donut invite, tickle, please, suggest? What is this ring
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."
takes notice in these page of
not only her grandfather, Adolph Levitt, but also the gifted donut
she has found in her travels across America and the celebrities who
to indulge in their lip-smacking creations.
Illustrated with historic
colorful advertisements and drawings, and spiced with both practical
unusual recipes, this enticingly clever text is a fun browse and a
Look to the
back of the book for a directory
of North American donut shops, from Allie's in North Kingstown, Rhode
to Stan's Corner in Los Angeles.
recipe is from the Herald
1/2 cups sifted all-purpose flour
teaspoons baking powder
teaspoon grated nutmeg or 1/2
cups finely rolled graham
cup granulated sugar
for dep frying
Sift together flour, baking powder,
salt, and nutmeg; stir in rolled cracker crumbs.
Cream butter; add sugar and
egg, beating thoroughly; add flour-crumb mixture alternately with milk.
Turn out onto a floured board
and roll to 1/4 inch thick; cut with floured donut
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.