CakeLove: How to Bake Cakes from Scratch
Author: Warren Brown
Warren Brown wants you to bake your cake and eat it too. And he wants you to conquer your fear of flour and learn to love every step of cake baking--including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)
For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work--baking cakes!--that he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown's can-do approach to the art of baking. As he asserts, baking cakes isn't a cakewalk, but it's not rocket science, either--and getting it right isn't nearly as hard as you think.
Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous ("Sassy," a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.
Publishers Weekly
Brown takes the intimidation factor out of baking with easy-to-follow recipes while entertaining with his upbeat and casual writing style. The former lawyer and bakery owner, fulfills the promise to take readers on a "tour of how and why I bake cakes," weaving his personal journey that led to sugar and flour as the tools of his career. Chapters include those featuring types of cake (pound, butter, foam), as well as sections on frostings and glazes, fillings, meringues and cake assembly. The fun and informal recipes, such as Sassy, and Mr. Banana Legs, consist of clear, numbered steps and are accompanied by informative headnotes. Full-color photos illustrate step-by-step techniques and showcase the cakes that are chockfull of appeal with their less-than-perfect appearance and convey the author's philosophy that baking shouldn't be an uptight endeavor; as long as a cake is homemade, it deserves respect. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Judith Sutton - Library Journal
Brown was originally a lawyer, but he realized what he really wanted to do was bake, and in 2003 he opened CakeLove, a bakery, in Washington, DC; it was followed by LoveCafé and then by several other branches of the bakery. His first book is a detailed but accessible guide to cake baking, featuring a good introduction followed by chapters-essentially tutorials-on the three basic types of cakes (pound, butter, and foam), along with separate sections on fillings, frostings, meringues, and assembling cakes. Color photographs show off many of the cakes in mouthwatering detail, and there are step-by-step technique shots as well. For all baking collections.
New interesting textbook: Deer Burger Cookbook or Simple Italian Sandwiches
Martha Stewart's Wedding Cakes
Author: Martha Stewart
Of all the decisions that go into planning a wedding, choosing the cake may be the sweetest. Much more than dessert, this beloved wedding symbol should be as special as the bride and groom themselves. Whether you imagine a majestic cake blooming with fresh flowers, a pristine fondant-covered masterpiece, or a homespun take on strawberry shortcake- or even if you don’t know where to begin- Martha Stewart’s Wedding Cakes will provide you with more than 100 delicious and inspiring ideas for timeless and beautiful confections that are perfect for every style of wedding.
Not just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for Martha Stewart Weddings for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.
You will learn:
Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the event
Buttercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and style
Creative ways to display your cake so it takes center stage at the reception
How to find and hire a baker, including questions to ask and contract considerations
Ideas for cutting costs without sacrificing quality or beauty
How to incorporatetraditions from around the world
Everything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference charts
A treasury of inspiration, Martha Stewart’s Wedding Cakes will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day.
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