Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations (Anglais) Broché – 7 juin 2007
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Description 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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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)
I have several recipes picked out to try and I almost always cut a recipe down since I'm cooking for myself most of the time, and don't always have freezer space. The "Sister Sadie's Rosh Hashanah Honey Cake" is divine. It tastes like gingerbread almost and there's no ginger or molasses in it at all. It was very easy to cut the recipe in half, and I used the Coca-Cola rather than the coffee. She is right, it does improve with age. It becomes more flavorful and more moist as it ages in the tinfoil. I'll bet you that it would make very good bread pudding as well. I could try it with coffee next time, but then why would I? "If it ain't broke, don't fix it." And it most definitely is not broken.
I can't have chocolate, nuts, raspberries, citrus zest and numerous other things, so I have to pick and choose recipes, omit items or swap them out, so I pick my cookbooks carefully and try to buy only those with more recipes that I can have, or that I can adapt, but in this case, I didn't care, because I loved her "Southern Pies" so much. I have not been at all disappointed with either book, and I do like her writing style very much.
I am going to try the buttermilk cake today, and I know that I will not be disappointed as one reviewer was with a dry and tasteless cake. Even though I've only tried one recipe from "Southern Cakes" I'm giving her 5 stars because the two recipes I tried from "Southern Pies" were 5-star as well, and I do like her writing style very much.
Follow-up: I made the buttermilk cake, (Sybil Pressly's Buttermilk Cake with Old-Time Fudge Icing), today, and cut the recipe in half to make a square 8x8. It worked very well, and the cake is high-rising, moist, light, and has a good crumb and good flavor. 1/2 of the recipe fits in a square 8x8 pan. I can't have chocolate, so I can't comment upon the fudge icing, but I'll bet that it's good and that it goes well with the cake. It doesn't specifically taste like buttermilk, but it's somewhere in between a white cake and a yellow cake.
Other recipes you will find in this cookbook include:
Lady Baltimore Cake
Brown Sugar Pound Cake
Cream Cheese Pound Cake
Miss Nannie's Fresh Coconut Cake