A Slashfood reader, knowing that I love cookbooks that read like novels, especially ones that evoke a time that has since passed, told me that I really needed to check out The Margaret Rudkin Pepperidge Farm Cookbook. I kept her email in my inbox for awhile before finally succumbing and ordering a copy of the book. My oh my, was she ever correct. This volume has rapidly climbed my personal cookbook charts (a document that lives only in my head). For those of you who don't know, Margaret Rudkin and her husband moved to Connecticut in 1926. Rudkin had grown up in New York City and didn't do much cooking until she got married. When they moved to the farm, she started cooking and then developed a bread recipe that integrated whole grains because she wanted something that was healthy to feed to her children. When friends and neighbors got a taste of her bread, they started asking if she'd make it for them and slowly the business grew. A business that became the Pepperidge Farm that we know today.
But putting aside the famous cookies and breads that we know so well, this cookbook is worth it's weight in flour, sugar and butter in terms of the recipes it contains. There are so many classics in this book and it is such a wonderful trip to another era of cooking, baking and canning.
Artisan breads, whole grain breads, no grain breads -- in short, anything but sliced white bread seems to be in demand these days. But what if you actually like white bread for a lunchtime sandwich or toast in the morning? Wonder Bread is not your only option. Cook's Country held their own taste test to pick out the 
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