Synopses & Reviews
Loving cake is a natural part of Warren Brownand#8217;s constitution. Now, in order to form a more perfect union of flour, eggs, butter, and sugar, heand#8217;s offering his unique take on classic dessert recipes from all fifty states, plus Puerto Rico and Washington, D.C.and#160;Starting out with Baked Alaska (what else?), Brown tours the whole country, updating regional confections like King Cake (Louisiana), Lady Baltimore Cake (South Carolina), Mud Cake (Mississippi), and Key Lime Pie (Florida). There are official state desserts (Marylandand#8217;s Smith Island Cake; Massachusettsand#8217; Boston Cream Pie) and unofficial favorites (New Yorkand#150;style Cheesecake; St. Louis Gooey Butter Cake), as well as an ovenful of brand-new baked treats that Brown has created to honor specific statesand#8217; agricultural bounty (Avocado Cupcakes for California; Huckleberry Cake for Idaho). Eye-catching photos, informative sidebars, and a separate section on buttercream frostings complete the mix.
In his fourth cookbook, Warren Brown takes on the illustrious pie. It was his love of apple pie as a child that sparked his interest in baking, and he has wanted to write this cookbook ever since he added pies to the menus in his CakeLove bakeries and saw his customers enthusiastic responses. Brown answers every bakers questions about making the perfect pie and includes recipes that range from sweet to savory, mixing recipes for traditional fillings with fun, unique takes: blueberry maple pie, mango and strawberry tart, apple lasagna, shroom-ikopita, chicken potpie, Jamaican beef patties, and much more. Of course, piecrusts and cream pies are covered as well.
About the Author
Warren Brown leftand#160;a career in law to pursueand#160;his love of baking. In 2002, he opened his first bakery, CakeLove, and he now has seven shops in the greater D.C. and Baltimore areas. The author of CakeLove: How to Bake Cakes from Scratch, he lives with his wifeand#160;in Washington, D.C.