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Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations (Anglais) Broché – 7 juin 2007

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Descriptions du produit

Revue de presse

'Food writer Nancie McDermott has compiled 65 of the most sinfully delicious cakes south of the Mason-Dixon line, and the result could make even Scarlet O'Hara weak in the knees...The recipes all have a down-home feel, but many of the cakes also have a touch of elegance.'Choclatier Magazine, December 2007

'Every recipe has a charming headnote, often showing a bit of historical research, and about a third are illustrated with color photos. McDermott's handy introductory chapter on cake baking includes the very Southern advice to buy butter on sale and keep it in the freezer 'so you are baking-ready 24/7.''Los Angeles Times, August 22, 2007

'For my money, the grandest-looking cakes in this book are the brown sugar pound cakes baked in a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office, people in the street were literally lunging at it.'Los Angeles Times, August 22, 2007

'It's little wonder that Southerners are proud of their baking history. Southern Cakes is filled with the kinds of recipes that make you want to take time to relax and enjoy something delectable.'—The Arlington Advocate, March 2008

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: HASH(0x9ce278a0) étoiles sur 5 129 commentaires
86 internautes sur 92 ont trouvé ce commentaire utile 
HASH(0x9d3369cc) étoiles sur 5 Simply Awesome 23 juin 2007
Par Denise Floyd - Publié sur Amazon.com
Format: Broché
The receipes in this book are the cakes that my grandmother made when I was a child. I can remember her in the kitchen baking all day and then placing a towel on the counter and displaying all her baked cakes for our family. The photography in this book is awesome. From the coconut cake on the cover to the buttermilk cake is a replicate of the real thing. The receipes are easy to follow and well written. If you love the southern heritage of cakes made by your grandmother or your mom, you'll find them all in this wonderful book. I found the ingredients to be readily available in my pantry and the stories about each recipe add to the interesting reading. A nice addition to my collection.
52 internautes sur 55 ont trouvé ce commentaire utile 
HASH(0x9d519f0c) étoiles sur 5 amazing cookbook! 5 janvier 2008
Par C. Young - Publié sur Amazon.com
Format: Broché
This is the first southern cookbook that has cake recipes that taste like the cakes I grew up with. Those cakes were made by the amazing cooks in the Black Baptist church I grew up in. I haven't tasted cakes like those for years. The White Chocolate cake and the Caramel cake are amazing! The recipes are easy to follow and produce a wonderful taste and texture.I HIGHLY recommend this book if you want authentic southern cake recipes because this is the real deal!
38 internautes sur 42 ont trouvé ce commentaire utile 
HASH(0x9d2a7b28) étoiles sur 5 Have only tried two recipes so far, but... 12 mai 2008
Par K. Nielsen - Publié sur Amazon.com
Format: Broché Achat vérifié
I took this book to my mom's house and we chose two cakes to bake - the Red Velvet and the Thibodeaux Chocolate Doberge. My mom is a serious baker who rarely allows store-bought desserts or bread into the house, so I knew she would be a good one to test out this book with. The Red Velvet cake was not terribly impressive. Our cake had a soggy, fallen middle, yet managed to be over-baked around the edges. I could also taste the chemical flavor of the red food coloring, but that could just be the brand I used. The frosting was delicious.

The chocolate cake itself was delicious, but the recipe indicates a 300 degree oven. On our first try, baking the layers at 300 for 40 minutes in 8-inch rounds (instead of 9), resulted in raw cake. We purchased 9-inch rounds as the recipe called for and baked the next cake at 350 for 30-35 minutes. All of the other recipes in the book call for a 350 oven, so I'm not sure why this one was 300. 350 worked much better. The filling turned out to be delicious - essentially a chocolate pudding. The frosting did not turn out at all, and seems like a strange recipe for frosting. After following the instructions, chilling the frosting overnight then attempting to beat it into something that could be considered frosting, we ended up with a very runny (but tasty) concoction. We made my mom's recipe for a chocolate buttercream frosting that's not too sweet and it went perfectly with the cake.

I am looking forward to trying more recipes from this book. I think the caramel cake and the oatmeal cake will be next...
21 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x9cd4a54c) étoiles sur 5 Happy Cake Baker 4 mars 2008
Par pbk - Publié sur Amazon.com
Format: Broché
I've finally found the cake recipe book that I've been searching for years for. I especially like the yellow cake recipe - with chocolate icing reminds me of my childhood birthday cakes from scratch. I was always intimated by scratch cakes. Now I feel like a bonafide cake baker with this book. I haven't used a boxed cake mix since I got this book. The cakes are so moist and delicious - you can't go wrong with this one.
24 internautes sur 26 ont trouvé ce commentaire utile 
HASH(0x9cd51750) étoiles sur 5 A pleasing sampler of Southern-style favorites 21 septembre 2008
Par Bundt Lust - Publié sur Amazon.com
Format: Broché
Nancie McDermott's Southern Cakes gathers some of the South's most well-known delights: pristine fluffy coconut cakes, deliciously oozy jelly cakes, red velvet cake, pineapple upside-down cake, Mississippi mud, all the way to that towering confection, Lady Baltimore cake, rich with raisins, figs, pecans and brandy. Along the way, she shares plenty of stories of the origins of the various recipes, many from family and friends or from various regional cookbooks.

There are numerous variations on pound cakes (classic, chocolate, marble molasses, brown sugar, cream cheese, blue ribbon, bourbon, sweet potato) that are easy to whip together; these are perfect for impromptu afternoon teas or to give as gifts. There are light and fluffy coffee cakes, oatmeal cake, and date-nut cake. I also loved the addition of "ethnic" baking recipes such as a Russian Jewish babka (yeast bread), a tres leches cake (a traditional Hispanic favorite that blends milk, sweetened condensed milk and evaporated milk), a Rosh Hashanah honey cake and a Passover torte that are perhaps not as quickly associated with Southern desserts.

Also included are heirloom and antique recipes such as a tomato soup cake, Ozark pudding, and a cake recipe dating from 1898. I loved some of the more offbeat creations such as chocolate mayonnaise cake, pumpkin-raisin cake, a "Japanese" fruitcake, and the divine fig cake and pear bread.

Finally, a chapter on icings rounds out the cakes, with recipes for seven-minute frosting, cream cheese, browned butter, chocolate fudge, classic boiled, and never-fail chocolate icings, a caramel glaze, and an easy lemon curd (which is super-expensive if you buy it at a specialty store).

The ingredients are ones that you probably already have in your pantry (except for the Southern staple of self-rising flour, perhaps), and the instructions are very easy to follow (they're broken down by paragraph, with the first line of each printed in an easy-to-read red and a less-easy to read light blue). The text runs on the small side, which might be harder to read for older readers. In the back are a bibliography, a selection of sources online, and a conversion chart.

This is a nice addition to your baking library if you love to whip up frosted layer cakes or you're looking for some lighter ideas perfect for brunch or tea (the pound cakes and coffee cakes). It's easy to use, and Nancie lists many intriguing Southern cookbooks if you're interested in learning more about the cuisine of a particular region.
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