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Cake Boss: Stories and Recipes from Mia Famiglia (Anglais) Relié – 28 février 2013

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Descriptions du produit



THE DECORATING ROOM on the second floor of Carlo’s Bake Shop, my family’s business in Hoboken, New Jersey, is like heaven on Earth to me. It’s where my comrades in arms and I work our magic, turning out wedding cakes, birthday cakes, and theme cakes for every occasion imaginable.

Every day is a new adventure in that decorating room: On Monday, the big challenge might be a ten-tier wedding cake draped with rolled fondant and showered with delicate, lifelike sugar flowers; on Tuesday, it could be a birthday cake shaped like a soccer field, complete with figurines of the players; by Wednesday, we might be replicating a pop star’s new CD cover in icing and gum paste for a television show; and Thursday and Friday … well, we’ll cross those bridges when we get to them.

I used to spend all my time in the decorating room, but now I have other responsibilities as well, because I’m not just a decorator; I’m the Boss. A portion of each day is spent in my office, down the hall from that grownup playpen. When I’m in my office, the hallway outside its door is always crowded. It’s a narrow passageway on the second floor, and half of its width is taken up with steel utility shelving. On a normal day, there’s a line outside made up of family and other employees waiting to come in and see me. Some of them need me to sign off on something, like the design and baking of a cake for fifty people for a special event by tomorrow, even though our production schedule is maxed out. Others have a question that only I can answer, like what we should charge a local rock band for a sheet cake with modeling-chocolate figurines of themselves on top, accurate right down to their facial hair and earrings. Billing issues, vendor screwups, Web site glitches … it all comes to my door.

On a normal day, inside my office, there’s no telling what I might be up to. I might be having a consultation with a couple planning their wedding, describing the cake they dreamed up the night they got engaged, and wondering if I can bring it to life for them. The look in the eyes of a bride as she describes her dream cake is like nothing you’ve ever seen, a constant reminder that although I may be just a baker, my responsibility is awesome. Our customers entrust their dreams to us, and we have the power to make or break memories. That might not be the same as being a surgeon or a fireman, but you feel the weight of expectations every time somebody new walks through that door.

If I’m not immersed in a consultation, I might be meeting with my assistants, going over phone calls and meetings, or with one of my four sisters—Grace, Madeline, Mary, and Lisa—talking through a problem that’s cropped up with the pastry counter they manage downstairs.

My life isn’t just about baking, decorating, and consultations: We’re a family business, so, sometimes, there are family squabbles. It’s just as likely that a voice that comes crackling through the intercom will shout out, “Buddy, where do you want the new mixer installed?” as it is, “Buddy, Mary and Grace are fighting again.” I hear that, and it’s a code-blue situation because it means that two of my sisters are going at it. I drop whatever I’m doing and hustle downstairs, because breaking up those arguments is part of my job, too.

Just like the counter is run by my sisters, the top dogs in the back are my brothers-in-law. Upstairs in the decorating room is Mauro Castano, my right-hand man, husband to my sister Madeline, and one of my best decorators. There’s also Little Frankie Amato, the son of my Uncle Frankie and my father’s godson, who’s been around the bakery since he started hanging around there as a kid, and has been working with us since he left Wall Street in 2006. There’s Danny Dragone, a mustachioed Italian who we call “the Mule,” a jack of all trades who helps out wherever he’s needed—the baking equivalent of a utility player. And, of course, there are the designers, our own little team of magical elves, like Stephanie “Sunshine” Fernandez, who was the first woman to ever work in the back with the bakers, in 2004, which was no small thing, because in addition to the long, grueling days, it can get a little bit like a frat house back there. She and the other designers can make anything at all out of fondant, modeling chocolate, and gum paste: people, animals, palm trees, cars, boats, footballs … you name it, they can sculpt it.

Downstairs, in the bakery, there’s Joey Faugno, another brother-in-law, who’s married to my sister Grace, and is one of our top bakers and another utility player; in addition to being a champion mixer and oven guy, he’s a fine decorator. And there’s Sal Pininch, who’s been with the bakery since the 1960s, and is my most trusted baker because, beyond baking, he’s somebody who I can go to for fatherly advice.

Whether we’re related by blood or marriage or not at all, these people are my family, and most of them have been at Carlo’s for years. They are also my co-stars, because, starting in 2009, our family and our bakery became the subject of a television show, Cake Boss. The show depicts who we are and how we do what we do and how sometimes things get a little crazy at Carlo’s. The funny thing is that the show itself has made things crazier than ever: A team of producers and directors and camera people and sound technicians and production assistants have practically moved in with us. I spend the day doing everything I just described, but I do it wearing a microphone, like the informant in a crime movie. There’s a camera and light aimed down at my desk from the ceiling, and my every move and conversation in the bakery and decorating room is tracked. That hallway outside my office is twice as crowded as usual, with as many people wearing walkie talkies as wearing aprons.

Since the show hit TLC, whenever I visit the retail floor, the customers burst into applause, and I stop and pose for pictures with them. I’m flattered by the attention, but it’s also a little funny to me, because all I do on television is what I’ve been doing since I was a teenager.

That same attention has made the bakery busier than it’s ever been before. There’s a line out the door most days, filled with people who have come from all over the country just to pay us a visit and taste the pastries they’ve seen on television. It’s been quite a ride, and it just gets more exciting and more gratifying all the time. My only regret is that sometimes things move so quickly that we don’t have time to stop and take them in. But, at the end of the day, before I change into my street clothes and pull my black, varsity-style Carlo’s Bake Shop jacket on, I sometimes stop and savor the silence. I look out the window of my office onto Washington Street, one of Hoboken’s main thoroughfares, and I remember.

I remember all the things that brought my family and me to this moment.

© 2010 Discovery Communications, LLC. TLC

Biographie de l'auteur

Buddy Valastro is the star of the hit TLC series Cake Boss, Kitchen Boss, and Next Great Baker and author of The New York Times bestsellers Cake Boss and Baking with the Cake Boss.

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Dans ce livre

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 102 commentaires
18 internautes sur 19 ont trouvé ce commentaire utile 
Story Good, Recipes Bad 2 décembre 2011
Par jennifer smith - Publié sur Amazon.com
Format: Relié
I really enjoyed the story of Buddy and his family, but what was more important to me were the recipes. These recipes are nowhere near bakery quality. I've tried several and they just aren't up to par. I don't believe they were "home tested" as claimed in the book. The vanilla and crumb cake were greasy and the custard was far from the best I've ever made. The crumb cake also overflows and makes a mess when baking and the baking times are really off. I am truly disappointed in the recipes.
29 internautes sur 34 ont trouvé ce commentaire utile 
A delicious memoir - way more than I was expecting 14 novembre 2010
Par Sheila A. Dechantal - Publié sur Amazon.com
Format: Relié
Cake Boss is more than a gorgeous book with mouth watering recipes. Cake Boss is a memoir of the Valastro family, Buddy's remarkable father who played such a positive role in where Buddy is today... and within the first few pages of this book you will know that this is a book about family. From Danny Dragone, who helps out wherever he is needed, Stephanie who was the first woman to work in back with the bakers (no small feat), Joey the brother in law who is not only married to Buddy's sister, but is also one of the top bakers, the counter is run by Buddy's sisters. Little Frankie who's been in the bakery business since he could walk, and Sal who has been with the bakery since 1960. This is truly a family business.

And that is just the beginning, as I turned the pages I found myself immersed in what family means to Buddy. As I found myself reading the history of the "Cake Boss" I became immersed in the strong sense of history. I enjoyed reading about the first cakes Buddy was allowed to make, to his growing talent as a baker... to his first wedding cake where he really began to flourish.

(Who knew reading about the history of a bakery and a family could be so interesting?)

I thoroughly enjoyed this book. While I have heard of the show Cake Boss, I admit I have never watched it. I can assure you I am going to start now. This book jump started my heart for a family I did not know, and reading this book makes me want to know more.

I highly recommend this book for yourself or for a friend who enjoys baking. Gorgeous cover, fantastic pictures!
18 internautes sur 21 ont trouvé ce commentaire utile 
Don't buy it for the recipes 7 novembre 2011
Par Melanie Ptacek - Publié sur Amazon.com
Achat vérifié
I'm a huge fan of the Cake Boss and ever since seeing the episode where he bakes Crumb Cake, I've been on a mission to find the recipe. The Crumb Cake recipe listed is not even close to the yeasty cake sold at the bakery. The baking time was way off and the base called for his Vanilla Cake recipe rather than the slighty sweet bread-like texture of the original. His Lobster Tails recipe is also included should you have unlimited counter space, time, and master baking skills. He states that the technique even took him years to master.

The stories are precious, although there will be few revelations for anyone who is a fan of the show.
6 internautes sur 6 ont trouvé ce commentaire utile 
Bada Bing Bada Bakers Scrape Buttercream! 2 janvier 2011
Par Kimberly R. Stagliano - Publié sur Amazon.com
Format: Relié
Received this book for Christmas. I'm a home baker - and writer (my memoir is here on Amazon: All I Can Handle I'm No Mother Teresa.) Buddy and his team created a fun read, very true to Buddy's voice that we've come to know on the show. His love for his family shines through - as an Italian I could relate page after page. And I loved that he differentiated himself from Ace of Cakes' Duff Goldman by defining himself as a BAKER versus a cake decorator. That made really good sense. Cake Boss cakes look edible, not just interesting.

Downside: the recipes could use some better editing. For instance, in the Italian Custard - using Teaspoons as a measurement for butter is just plain silly. Every stick of butter sold in America is segmented into tablespoons. Also, Buddy could have translated extra large eggs down to large eggs- which are far more common in the home baker's fridge. And please check the custard recipe - it seems wrong - you have us putting a cup of the hot milk into the egg yolk/sugar mix in the bowl, but then tell us to take the pot on and off the heat to avoid cooking the eggs. I think the steps are out of order.

I baked the Vanilla Cake with my disastrous but delicious Italian Custard (it never thickened.) The cake is superb (maybe a bit sweet) and has a great texture, just like Buddy promises.

This book is in my glass kitchen cabinet on display - I'm sure I'll bake every recipe except the lobster tails - you think I'm stuggots?

Might have to trek across the GW to Hoboken soon. Remember, "Bakers Scrape!"
12 internautes sur 15 ont trouvé ce commentaire utile 
Par Sabrina - Publié sur Amazon.com
Format: Relié
I waited MONTHS for this book to be published. Then I read the reviews 1) he only talks about his bibliograpy 2) his recipes are altered. I WAS SHOCKED AND RAN to Barnes & Nobles to see for myself.

Pages 1 thru 153 is is all about the cake boss not one recipe. Pages 154 thru 230 are fillers. It shouldnt take 2 pages to write a 4 ingrediant recipe for custard. Yes he was honest when he stated, "Never before published recipes." He was correct because he was making up the recipes as he publilshed the book. None of the recipes were tried and true. I believe I saw only 5 or 6 cake recipes if that. He stated he altered butter cream recipes from the Culinary Art School instead of altering his own. Come on cake boss what was the $25.00 for your book for you could have given us one unique recipe!!!

Then in his section where he states where he gets his supplies from....thats of no benefit either, he only list the 3 everyone knows about....Wilton, William Sonoma, and King Arthur.

If you want a bibliography about the Cake Boss thats what your buying. If you want to read the book go to the library and check it out but do not purchase it unless you like history books.
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