American Cake: From Colonial Gingerbread to Classic Layer, the

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American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes

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.
Country USA
Brand Rodale
Manufacturer Rodale Books
Binding Hardcover
ItemPartNumber Illustrated
Color Grey
ReleaseDate 2016-09-06
UnitCount 1
EANs 9781623365431

Country	USA
Brand	Rodale
Manufacturer	Rodale Books
Binding	Hardcover
ItemPartNumber	Illustrated
Color	Grey
ReleaseDate	2016-09-06
UnitCount	1
EANs	9781623365431

American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes

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