Bibliograph

American cake, from colonial gingerbread to classic layer, the story behind our best-loved cakes from past to present, Anne Byrn

Type

Label

American cake, from colonial gingerbread to classic layer, the story behind our best-loved cakes from past to present, Anne Byrn

Language

eng

Index

index present

Literary Form

non fiction

Main title

American cake

Medium

electronic resource eBook

Nature of contents

dictionaries

Responsibility statement

Anne Byrn

Sub title

from colonial gingerbread to classic layer, the story behind our best-loved cakes from past to present

Summary

Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history. In American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautifulcakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen

Table Of Contents

Title Page -- Dedication -- Contents -- Introduction: The History of Cake in America -- Chapter 1: 1650 to 1799: Baking Cakes in Early America -- Chapter 2: 1800 to 1869: New Cakes & New Directions -- Chapter 3: 1870 to 1899: A Scientific Approach: Baking Powder & Fannie Farmer -- Chapter 4: 1900 to 1916: Birth of the American Layer Cake -- Chapter 5: 1917 to 1945: Baking in the Good Times & the Bad Times -- Chapter 6: 1946 to 1962: Tupperware, Bake-Offs,® & a New Domesticity -- Chapter 7: 1963 to 1979: American Cake Times Are a-Changin' -- Chapter 8: 1980 to 1999: Cakes Born in the USA -- Chapter 9: 2000 to The Present: The Cakes of the New Millennium -- Chapter 10: Frostings & Icings -- Acknowledgments -- Bibliography -- Credits -- Copyright Page

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