The Cake Bible by Rose Levy Beranbaum  (156)
|
Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott (16)
$13.57
|
Baking: From My Home to Yours by Dorie Greenspan  (76)
|
The Cake Book by Tish Boyle (21)
$26.37
|
Great Cakes by Carole Walter  (16)
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||||||
Customers Who Bought This Item Also Bought
Editorial Reviews
From Publishers Weekly
Many cakes rise in this superb collection--"Marvelous Mud Cake," "Crazy Mixed-up Chocolate Cake," "Jo's Blitz Torte," even "Parsnip Cake"; sponges, charlottes, ladyfingers, scones. From the simplest to the many-tiered, Purdy ( As Easy As Pie ) enlists over 200 of her "personal favorites," combining lucid advice on basic equipment, ingredients and techniques ("What Happens When a Cake Is Baked") with detailed directions and playful asides on cake history. We learn that the modern custom (or folly) of "girls jumping out of cakes" at stag parties originated in medieval banquets made merry with "live rabbits, frogs, other small animals, and occasionally dwarves . . . encased in pastry crusts," while American frontier corn dodgers were so called "because they were so hard you had to dodge or risk injury if one was thrown at you." Glamorous French (hazelnut white-chocolate marquise) and Viennese (Sachertorte) pastries serve as divas, yet the most appealing may well be the old-fashioned jam cake, buttermilk spice cake, devil's food cake, caramel cake with penuche icing and their cousins. Illustrations not seen by PW. BOMC Cooking and Crafts Club main selection.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
The inevitable comparison will be between Purdy's new book and Rose Levy Beranbaum's acclaimed Cake Bible ( LJ 8/88), but this should have no trouble holding its own. Purdy's detailed text provides invaluable information on equipment, ingredients, and technique, and her recipes are delicious. She includes more cake recipes than Beranbaum, who focuses more on adornments and showcase cakes; Purdy does include fancy cakes, too, but she has more cheesecakes, coffeecakes, upside-down cakes, and the like. In short, a worthy companion to The Cake Bible ; for all pastry collections.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
Many cakes rise in this superb collection--"Marvelous Mud Cake," "Crazy Mixed-up Chocolate Cake," "Jo's Blitz Torte," even "Parsnip Cake"; sponges, charlottes, ladyfingers, scones. From the simplest to the many-tiered, Purdy ( As Easy As Pie ) enlists over 200 of her "personal favorites," combining lucid advice on basic equipment, ingredients and techniques ("What Happens When a Cake Is Baked") with detailed directions and playful asides on cake history. We learn that the modern custom (or folly) of "girls jumping out of cakes" at stag parties originated in medieval banquets made merry with "live rabbits, frogs, other small animals, and occasionally dwarves . . . encased in pastry crusts," while American frontier corn dodgers were so called "because they were so hard you had to dodge or risk injury if one was thrown at you." Glamorous French (hazelnut white-chocolate marquise) and Viennese (Sachertorte) pastries serve as divas, yet the most appealing may well be the old-fashioned jam cake, buttermilk spice cake, devil's food cake, caramel cake with penuche icing and their cousins. Illustrations not seen by PW. BOMC Cooking and Crafts Club main selection.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
The inevitable comparison will be between Purdy's new book and Rose Levy Beranbaum's acclaimed Cake Bible ( LJ 8/88), but this should have no trouble holding its own. Purdy's detailed text provides invaluable information on equipment, ingredients, and technique, and her recipes are delicious. She includes more cake recipes than Beranbaum, who focuses more on adornments and showcase cakes; Purdy does include fancy cakes, too, but she has more cheesecakes, coffeecakes, upside-down cakes, and the like. In short, a worthy companion to The Cake Bible ; for all pastry collections.
Copyright 1989 Reed Business Information, Inc.
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|
Look Inside This Book
Citations
(learn more)
7
books
cite this book:
See all 7 books citing this book
- Baking by Flavor by Lisa Yockelson in Back Matter
- The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confec tions by Elaine Gonzalez on page 146
- Masterpiece Theatre: A Celebration of 25 Years of Outstanding Television by Terrence O'Flaherty on page 146
- ChocolateChocolate by Lisa Yockelson in Back Matter
- Some People Can't Surf: The Graphic Design of Art Chantry by Julie Lasky on page 77
See all 7 books citing this book