Mehr zum Buch
In this delightful cookbook, Elizabeth Alston presents a variety of recipes for three types of stylish cakes: angel food, chiffon, and buttery cakes. Each recipe is designed to cater to all tastes, ensuring that there is something for everyone. The book offers clear, comprehensive instructions, making it accessible for both novices and experienced bakers. Alston begins with an introduction that explains the distinctions among the cake types, optimal ingredient usage, and effective techniques. The recipes showcase her creativity, with traditional pound cakes featuring innovative flavors like Sour Cream-Chocolate Chip and Pumpkin, while the airy angel food cakes boast robust options such as Carmel-Coffee and Lemon-Vanilla. The chiffon cakes, known for their rich taste, include Walnut-Date and Mocha variations. Additionally, the book concludes with a section on sauces and toppings that enhance the cakes. With these foolproof recipes, boxed cake mixes will become a thing of the past. Alston's clear writing ensures that these cakes can be easily prepared ahead of time, making them perfect for family gatherings or special occasions.
Buchkauf
Simply Cakes, Elizabeth Alston
- Sprache
- Erscheinungsdatum
- 1994
- Einband
- (Hardcover)
Keiner hat bisher bewertet.
- Titel
- Simply Cakes
- Untertitel
- Angel, Pound and Chiffon
- Sprache
- Englisch
- Autor*innen
- Elizabeth Alston
- Verlag
- William Morrow Cookbooks
- Erscheinungsdatum
- 1994
- Einband
- Hardcover
- Seitenzahl
- 144
- ISBN10
- 0060169885
- ISBN13
- 9780060169886
- Reihe
- Kategorien
- Schlagwörter
- Kochbücher, USA, Essen, Bibel, Backen, Geschenke, Desserts, Großmutter, Gebäck, Brot, Kuchen, Kaffee, Tee, Torten, Schokolade, Eis, Gletscher, Muffins, Cupcakes, Mehl
- Beschreibung
- In this delightful cookbook, Elizabeth Alston presents a variety of recipes for three types of stylish cakes: angel food, chiffon, and buttery cakes. Each recipe is designed to cater to all tastes, ensuring that there is something for everyone. The book offers clear, comprehensive instructions, making it accessible for both novices and experienced bakers. Alston begins with an introduction that explains the distinctions among the cake types, optimal ingredient usage, and effective techniques. The recipes showcase her creativity, with traditional pound cakes featuring innovative flavors like Sour Cream-Chocolate Chip and Pumpkin, while the airy angel food cakes boast robust options such as Carmel-Coffee and Lemon-Vanilla. The chiffon cakes, known for their rich taste, include Walnut-Date and Mocha variations. Additionally, the book concludes with a section on sauces and toppings that enhance the cakes. With these foolproof recipes, boxed cake mixes will become a thing of the past. Alston's clear writing ensures that these cakes can be easily prepared ahead of time, making them perfect for family gatherings or special occasions.