While he was art director for the Washington Post and Smithsonian magazines, the author, Brian Noyes, baked on weekends in his 170-year-old farmhouse and sold his pies and breads from his old red truck. Now he owns and manages two restaurants in the vicinity of Shenandoah National Park. This book, following up on the success of his 2018 book, Red Truck Bakery Cookbook: Gold Standard Recipes from America’s Favorite Rural Bakery, includes almost 100 new recipes. Of course any book with a Foreword by Ronni Lundy is a cinch to purchase. “A salvation for the home cook: Superb bakery fare rounds out what was missing from the first book (Hello, Peach Hand Pies!), but it’s the savory contributions that got this city boy rolling up his jeans. From the Mushroom Tartines to the Quiche Lorraine to the Brunswick Stew, we finally get the Red Truck in all its glory, pulling up to our own kitchens.”—Andrew Zimmern. “Brian Noyes’s collection of joyful recipes is like flipping through a family recipe box full of comforting dishes that have been passed down through generations, with a touch of Southern charm. This is a book that readers can come back to time and time again.”—Pati Jinich. “Brian Noyes blends an ex–art director’s aesthetic passion, a busy commercial baker’s precision, and a modern Southern cook’s drive to freshen up the classics. His recipes not only look like a million bucks, they’re also the best you’ve ever tasted.”—Matt Lee and Ted Lee.
New York: Clarkson Potter/ Random House, 2022. 223 pages with an Index, Foreword by Ronni Lundy, and replete with color photographs by Angie Mosier. Hardback with pictorial cover.