American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recip
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American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recip
US $5.79
ApproximatelyS$ 7.50
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
Out of Stock2 sold
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Located in: Columbus, Georgia, United States
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Estimated between Sat, 11 Oct and Fri, 17 Oct to 94104
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eBay item number:388459757360
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Item specifics
- Condition
- ISBN
- 9781623365431
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1623365430
ISBN-13
9781623365431
eBay Product ID (ePID)
219133415
Product Key Features
Book Title
American Cake : From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: a Baking Book
Number of Pages
352 Pages
Language
English
Topic
Courses & Dishes / Cakes, History, Methods / Baking
Publication Year
2016
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
48.5 Oz
Item Length
10.2 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-029092
Reviews
"If you like cakes, you're not alone. For 250 years, Americans have been making whatever cake they could with whatever they could find. Anne Byrn's impressive, big-hearted, historical tribute to the genre is a must-have for its dizzying diversity. (You surely haven't heard of Oregon prune cake, Texas sheath cake or Scripture Cake, have you?) You can trace America's gastronomic evolution and geographic expansion from cornmeal and molasses to Hershey bars and pineapples. Both the cakes and their stories are obscure, unexpected, delightful and worth getting to know, one sweet slice of history at a time." -- T. Susan Chang, NPR Kitchen Window "Readers will find decade-defining information, such as the popularity of using baby food fruit purees in baking in the 1970s, and sidebars on prominent baking figures who have made their marks in kitchens across the country, including Betty Crocker and Martha Stewart. These well researched and written pages go far beyond the average baking guide." -- Publisher's Weekly "Fascinating, delightfully original, American Cake [is] author Anne Byrn's can't-stop-reading history lesson that's masquerading as a cookbook. One that's bound to be a prizewinner." --Rick Nelson, Star Tribune "Byrn digs deep into America's archives, including everyday recipe boxes, to find the history behind some of the country's most popular cakes." --Addie Broyles, Austin American-Statesman
Synopsis
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., 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.
LC Classification Number
TX771.B968 2016
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