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Cargando... American cake : from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes from past to present (2016 original; edición 2016)por Anne Byrn
Información de la obraAmerican Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes por Anne Byrn (2016)
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Not just a baking book, the author presents a chronological history of cake in American History. The recipes are divided up into eras and include copious historical notes and baking tips. There are regional recipes which call for unusual ingredients like huckleberries or Steen's syrup- neither of which are available in my area, but most of the recipes use common ingredients. It is also refreshing to get a cake book which does not have any recipes calling for a mix. ( ) This is one of the best cookbooks I have ever found! Byrn situates cakes along a linear timeline, and provides brief historical overviews of each recipe. She also provides brief "cake notes" that alert the cook to adaptations to the recipe, or modifications that can be made. The recipes are simple, and do not contain lengthy lists of hard to find ingredients. Chances are you have all the ingredients in your kitchen right now to make at least two of the recipes. Furthermore, the recipes are simple to follow, and there is a fantastic index at the back of the book. As a librarian, I would call myself a stickler when it comes to my standards for cookbooks. I want a picture of every recipe, and I want a good index. This book has both. The images are by far the highlight of this book. You'll find yourself reading it as if it were a novel, and you'll continue to revisit it for inspiration. This book is a true joy to read, and is my pick for cookbook of the year. sin reseñas | añadir una reseña
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Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings. Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history. In American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.86Technology Home and family management Food And Drink Cooking Specific Dishes DessertsClasificación de la Biblioteca del CongresoValoraciónPromedio:
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