The Red Truck Bakery opened in 2009 in Warrenton, Virginia. In 2015 it opened another restaurant in Marshall, Virginia, about 20 miles north of Warrenton and only about 50 miles west of Washington, D. C., right off I-66 about ten miles east of the Appalachian Trail. This book starts with an Introduction which tells the fascinating story of how the author got into the bakery business. Then it proceeds to three short chapters on “The Larder,” “The Toolshed,” and “Some Quick Kitchen Advice.” Now it is ready to present 85 recipes, starting with “Breakfast Fixin’s.” “I can confirm that the Red Truck Bakery makes some darn good pie.” — Barack Obama. “Full of Southern classics like buttermilk biscuits and walnut chews, as well as a number of Virginia specialties like Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels.” —Epicurious. “This great little cookbook is a treasure. It holds a story of passion and persistence. It is a song of love to a region and its people. And it's chock full of recipes to make you and those you love dance around the kitchen in anticipation." —Ronni Lundy.
"There are baking books for sightseers, who drool at the pictures and shelve the book with art. There are baking books for bakers—with recipes that sound so delicious you can nearly smell them on the page. Red Truck Bakery Cookbook is clearly both.” —Phyllis Richman.
New York: Clarkson Potter, 2018. 223 pages with an Index, and 75 color pictures. A 7.75” X 9.75” hardback with a pictorial cover