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American Cake (Inglés) Tapa dura – 9 sep 2016

4,8 de un máximo de 5 estrellas
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4,8 de un máximo de 5 estrellas 109 opiniones de EE. UU.

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Descripción del producto

Críticas

"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

Reseña del editor

Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. The American people, their home towns, good times, and hard times played a role in creating our country and its new and distinctive cakes. In American Cake, author Anne Byrn takes readers on a journey through American history via cake, beginning with the early colonies and continuing to the present. It is a collection of stories behind well-known cakes such as the Angel Food, Red Velvet, Pineapple Upside-Down, and the Brownie, as well as an introduction to lesser known cakes such as the Burnt Leather, Cold Oven Pound Cake, Tres Leches, and more. The recipes reveal what was happening in our nation's history at the time they were first baked, and have been adapted to the modern kitchen. From the dark, moist gingerbread of New England, to the elegant pound cake of Virginia, to the hard-scrabble apple stack cake of Appalachia, to deep-south Caramel, Hawaiian Chantilly, Alaskan rhubarb, and modern California cakes of orange and olive oil, cake in America is fascinating to the cook, the traveller, the historian, and anyone who loves a good story. And in addition to the stories, American Cake contains more than 100 recipes, colour photographs, and historical photos that help transport the reader back in time.

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Amazon.com: 4.8 de un máximo de 5 estrellas 109 opiniones
30 de 30 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas This book would be a perfect hostess or newlywed gift. 14 de septiembre de 2016
Por JoyO - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
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!
10 de 10 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Pound Cake Perfection 8 de enero de 2017
Por Professor - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
The cookbook traces American cake recipes in a timeline format. I will say that I was skeptical using a pound cake recipe circa 1700's - so different than contemporary recipes and I was so pleased with the results. The pound cake recipe with its 6 eggs, and butter etc....and no leavening agents produced a cake with a smooth moist crumb but with a crusty exterior (much like Maggiano's pound cake recipe). Be prepared to add a piece a foil on top of the pound cake as it cooks because it browns quickly due to the amount of sugar before the cake has completed cooking.

The book is also a good read.
11 de 11 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Delicious! 11 de diciembre de 2016
Por Karen - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
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.
9 de 10 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas This Cookbook Deserves a Place on Your Shelf—and These Cakes Deserve Another Day in the Spotlight! 5 de diciembre de 2016
Por digitalredx - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
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!
2 de 2 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Great recipes! 15 de enero de 2017
Por Cynthia T - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
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.