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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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1 Burnside Cooking and Food- Cake Decorating

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The Cake Book

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The Cake Book Cover

 

Synopses & Reviews

Publisher Comments:

Cakes are the edible symbol of life's celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art & Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.

The Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time—or ambition—you have. You'll find recipes for traditional favorites, like Deeply Dark Devil's Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.

Complete with decorating tips and techniques, a troubleshooting table, and a comprehen?sive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you'll always turn to, whether you're new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. From simple cakes for everyday get-togethers to layered creations befitting special occasions, The Cake Book will help you bake the perfect cake every time.

Synopsis:

"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."

--Tish Boyle

About the Author

Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

Table of Contents

Acknowledgments.

1. Introduction.

2. Ingredients for Cakes.

3. Cake-Baking Equipment.

4. Cake-Making Techniques, Tips, and Troubleshooting.

5. Cake Decor.

6. Angel Food, Chiffon, and Sponge Cakes.

7. Pound Cakes and Coffee Cakes.

8. Butter- and Oil-Based Cakes.

9. Fruit-Based Cakes.

10. Flourless Cakes.

11. Cheesecakes.

12. Mousse and Ice Cream Cakes.

13. Meringue Cakes.

14. Fillings and Frostings.

15. Basic Recipes and Accompaniments.

16. Sources.

Index.

Product Details

ISBN:
9780471469339
Author:
Boyle, Tish
Publisher:
Houghton Mifflin
Photographer:
Uher, John
Author:
Uher, John
Subject:
Cake
Subject:
Courses & Dishes - Cakes
Subject:
Methods - Baking
Subject:
Baking
Subject:
Cooking and Food-Cakes
Subject:
Cooking
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20060501
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
9.25 x 8.25 in

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Related Subjects

Business » Accounting and Finance
Cooking and Food » Baking » Cakes » Decorating
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General
Science and Mathematics » Geology » General

The Cake Book Used Hardcover
0 stars - 0 reviews
$23.00 In Stock
Product details 384 pages John Wiley & Sons - English 9780471469339 Reviews:
"Synopsis" by ,
"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."

--Tish Boyle

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