Free Ebook American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes, by Anne Byrn
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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, by Anne Byrn
Free Ebook American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes, by Anne Byrn
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Review
“If you like cakes, you're not alone. For 250 years, Americans have been making whatever cake they could with whatever they could find. Anne Byrn's impressive, big-hearted, historical tribute to the genre is a must-have for its dizzying diversity. (You surely haven't heard of Oregon prune cake, Texas sheath cake or Scripture Cake, have you?) You can trace America's gastronomic evolution and geographic expansion from cornmeal and molasses to Hershey bars and pineapples. Both the cakes and their stories are obscure, unexpected, delightful and worth getting to know, one sweet slice of history at a time.”— T. Susan Chang, NPR Kitchen Window“Readers will find decade-defining information, such as the popularity of using baby food fruit purees in baking in the 1970s, and sidebars on prominent baking figures who have made their marks in kitchens across the country, including Betty Crocker and Martha Stewart. These well researched and written pages go far beyond the average baking guide.”—Publisher’s Weekly“Fascinating, delightfully original, American Cake [is] author Anne Byrn’s can’t-stop-reading history lesson that’s masquerading as a cookbook. One that’s bound to be a prizewinner.”—Rick Nelson, Star Tribune“Byrn digs deep into America’s archives, including everyday recipe boxes, to find the history behind some of the country’s most popular cakes.” —Addie Broyles, Austin American-Statesman
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About the Author
Anne Byrn is the bestselling author of the Cake Mix Doctor and Dinner Doctor cookbook series. Formerly a food editor at The Atlanta Journal-Constitution and a graduate of the La Verenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee.
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Product details
Hardcover: 352 pages
Publisher: Rodale Books (September 6, 2016)
Language: English
ISBN-10: 1623365430
ISBN-13: 978-1623365431
Product Dimensions:
8.3 x 1.1 x 10.2 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
167 customer reviews
Amazon Best Sellers Rank:
#47,094 in Books (See Top 100 in Books)
What a lovely book! The photos are beautiful, and the narratives provide a perfect "slice" of history. My husband picked up the book and was mesmerized by the recipes and descriptions.I've already made the Orange and Olive Oil Cake TWICE to rave reviews. As with other Anne Byrn books, the recipes are easy to follow and require no extraordinary skill. Yet, the results are a crowd-pleaser!
This book has beautiful pictures and great researched history. I am very good at baking. I tried the brownies and a cake recipe and neither turned out well. The brownies, in particular, looked nothing like the picture and were so super sweet I could not eat them. If you love American history/food history this may be interesting. It is a heavy book full of great images. If look for excellent recipes, I would maybe research the title but look on-line for the best recipes. I am not familiar with this lady or her books. She seems popular from the reviews. I just prefer extremely reliable and tested recipes with complete photo accuracy. I will probably read the history part one day.
What an awesome book! I also heard the author on the Stuff You Missed in History Class podcast, and immediately looked up the book. Once I got it, I made a cake with my grandson and ordered my daughter a copy. If you grew up in the 50s or 60s, you'll remember a lot of these. If you have kids, you have to make the oil and vinegar chocolate cake. They just love making it, it's dead easy, and it's a really good cake to boot.
We have used 3 of the recipes in this cookbook. I bought it for the carrot cake recipe and that one is spectacular. The Hummingbird and Coca Cola cake are delicious as well. The recipes are easy to follow. The history of cakes in America is interesting and also worth the read.
If you love baking and eating cake, and learning about the history of cake in America appeals to you, you'll love this book. I've enjoyed reading it cover-to-cover as much as I've enjoyed baking from it. So far I've baked several cakes, including the pineapple-upside down cake and the blitz torte. My husband and my four-year-old have devoured all of my bakes from this book, and I plan to bake many more. This book will have a place on my shelf for years to come. It's a wonderful resource for classic cakes and cakes that deserve another chance in the spotlight! I'll note that I've baked from all of The Cake Mix Doctor books in the past, but I was delighted to see Anne Byrn come out with a more serious, from-scratch cookbook. As an avid baker, I wholeheartedly recommend this cookbook to other cake lovers!
I saw this book at the library and tried the Mary Ball Washington Gingerbread. It didn't turn out right. Mine was short, dense and dark. I took a picture of my cake next to the picture. I knew I still needed this book for the history alone so I bought a copy. I've since tried many recipes and they've each been excellent.The ones I've tried and the photos include:Mary Ball Washington Gingerbread, a failTunnel of Fudge Bundt Cake. This was the first cake I made in my new Anniversary Nordic Ware Bundt Pan. The book includes the history of this pan.The Coca Cola Cake. Pretty good but there are better tasting chocolate cakes. My favorite is the Texas Sheath Cake. I can't find the picture of that one.Wacky Cake. An interesting way to make a dairy free cake in one pan. This one tasted like childhood because my mom would sometimes make this one when I was a kid.The Hershey's Chocolate Cake. It was good but the batter tasted stronger than the cake. Wonderfully moist, soft crumb, it was niceFruit Cocktail Cake. This one is delicious and makes a good breakfast cake. We grew up eating cake for breakfast and I still like partaking in this tradition.Angel Food Cake. Mine was short and light tan in comparison to the picture and the ones I've seen at the store but my was it delicious. It tasted so good I don't care what it looked like. I found online a recipe called a 12 Yolk Pound Cake that I made with the 12 yolks and it was a delicious cake as well.Chocolate Stout Cake. I've been making this cake each year for the Super Bowl since about 2011 and the recipe in this book is the exact recipe I found online and have been making each year. It was fun to learn the history of the cake.I also have learned so many things like how the 9X13 cake pan was popularized by the recipe for Rice Crispy Treats.Definitely a wonderful book and well worth the purchase.
I've had this book for less than a week and have already made two of the recipes. The American Gingerbread and the Moosewood Cardamon Coffe Cake. Both were excellent. I modified them a bit for my personal taste but the recipes as written are wonderful. Up next? The Cold Oven Pound Cake. I've heard of this method before but haven't tried it. I have high hopes that I will have finally come across a great pound cake recipe based on the results so far.
Lots of historical tidbits as well as recipes. One thing that bothered me was that they reference a lot of cakes that they don't have recipes for.
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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, by Anne Byrn PDF
American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes, by Anne Byrn PDF
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