Magers & Quinn Bookseller [home link]
Books Contact Us Contact Us
Books Adavanced Search Help Your Account View Cart  
Search
Title

Author

Keyword

ISBN

 
Advanced Search
Browse Books
Full Category List
Store Information
CEHD Reads
Bulk Services for: Businesses - Educators - Non-profits - Healthcare - Churches
Magers & Quinn Bookseller Blog
Magers & Quinn Monthly Newsletter
Click for Enlarged View
New: $26.99
Pub. price: $29.99
Hardcover
M909

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
New

ISBN: 1623365430 Publisher: Rodale Pr Published: Sep 6 2016 Pages: 344 Weight: 3.10lbs. Height: 11.00" Width: 8.75" Depth: 1.25" Language: English

Publisher's Comments
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger,chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolut...
Continued below >>>

Other Copies
Same ISBN:
$26.99 Hardcover New / Online and In Store
$26.99 Hardcover New / Available Online Only
Publisher's Comments (cont.)
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger,chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of theNew York Timesbestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.

Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St.Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?

Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

Brows Related Subjects
What's New
What's New
Get Updates
Notify me of updates to American Cake
What's This?
Buy a Gift Certificate
Magers and Quinn Event Information
The Loft Literary Center
Magers & Quinn Booksellers - 3038 Hennepin Ave. South, Minneapolis, MN 55408 - 612-822-4611
©2008 Magersandquinn.com - Terms of use