Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
All characters reduced
Cakes - River Cottage Handbook No8 - cover

Cakes - River Cottage Handbook No8

Pam Corbin

Publisher: Bloomsbury UK

  • 1
  • 2
  • 0

Summary

In the eighth of the River Cottage Handbook series, Pam Corbin offers an appealing guide to baking perfect cakes 
 
Baking is the most comforting and entirely satisfying of the culinary arts - making a cake is not only a sumptuous process in its own right but the end result is entirely delicious.  
 
Pam Corbin offers the voice of experience, setting out basic techniques and recipes that will guarantee success. This is traditional baking at its very best, with over 75 adaptable recipes including Macaroons, Meringues, Fairy Cakes (and their counterpart - Gnome Cakes), the classic Victoria Sandwich, Rhubarb Pudding Cake, Walnut Cake, Banana Breakfast Muffins, Orange Cake with Earl Grey Icing, and the glorious Battenberg Cake with its distinctive pink and yellow checks. As a finishing touch, there is a section devoted to sweet embellishments like feather icing, crystallised violets and chocolate leaves. 
 
Say goodbye to sinking sponges and brittle brownies with this comprehensive guide to the heavenly world of cake making, introduced by Hugh Fearnley-Whittingstall.

Other books that might interest you

  • Healthier Alternatives - cover

    Healthier Alternatives

    May Jideofo

    • 0
    • 0
    • 0
    Healthier Alternatives: Low Saturated Fat African Cooking is a remarkable achievement that introduces readers to a better, healthier way of cooking the worlds truest soul foodAfrican food. May is very active in the battle to help Africans make the necessary changes in African food preparation that will help them live long healthier lifestyles. This cook book will help Africans eliminate the unhealthy ingredients like palm oil which has now been discovered to pose health risk to everyone.
    Show book
  • Thanksgiving - The Holiday at the Heart of the American Experience - cover

    Thanksgiving - The Holiday at...

    Melanie Kirkpatrick

    • 0
    • 0
    • 0
    We all know the story of Thanksgiving. Or do we? This uniquely American holiday has a rich and little known history beyond the famous feast of 1621.
    In Thanksgiving, award-winning author Melanie Kirkpatrick journeys through four centuries of history, giving us a vivid portrait of our nation's best-loved holiday. Drawing on newspaper accounts, private correspondence, historical documents, and cookbooks, Thanksgiving brings to life the full history of the holiday and what it has meant to generations of Americans.
    Many famous figures walk these pages—Washington, who proclaimed our first Thanksgiving as a nation amid controversy about his Constitutional power to do so; Lincoln, who wanted to heal a divided nation sick of war when he called for all Americans—North and South—to mark a Thanksgiving Day; FDR, who set off a debate on state's rights when he changed the traditional date of Thanksgiving.
    Ordinary Americans also play key roles in the Thanksgiving story—the New England Indians who boycott Thanksgiving as a Day of Mourning; Sarah Josepha Hale, the nineteenth-century editor and feminist who successfully campaigned for Thanksgiving to be a national holiday; the 92nd Street Y in New York City, which founded Giving Tuesday, an online charity established in the long tradition of Thanksgiving generosity.  Kirkpatrick also examines the history of Thanksgiving football and, of course, Thanksgiving dinner.
    While the rites and rituals of the holiday have evolved over the centuries, its essence remains the same: family and friends feasting together in a spirit of gratitude to God, neighborliness, and hospitality. Thanksgiving is Americans' oldest tradition. Kirkpatrick's enlightening exploration offers a fascinating look at the meaning of the holiday that we gather together to celebrate on the fourth Thursday of November.
    With Readings for Thanksgiving Day designed to be read aloud around the table.
    Show book
  • Saltie - A Cookbook - cover

    Saltie - A Cookbook

    Caroline Fidanza

    • 0
    • 0
    • 0
    Saltie is an eatery in Williamsburg, Brooklyn that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.
    Show book
  • Classic Recipes: American Home Cooking - cover

    Classic Recipes: American Home...

    Wendy Hobson

    • 1
    • 1
    • 0
    Showcasing some of the most popular dishes across the States, American Home Cooking reveals just how interesting and exciting our cooking can be.  From the spicy fish dishes of the Deep South to the creamy chowders of New England, and from the lightest angel cakes to mega-robust pumpkin pies, this selection of favorites is sure to be a winner with the family. 
     
    *The perfect kitchen helpmate for cooks at all levels of ability, with easy to follow step-by-step instructions, accompanied by mouthwatering color photographs.
     
    *All recipes make four servings and use readily available ingredients that can be found at your local store.
    Show book
  • Flavors of Empire - Food and the Making of Thai America - cover

    Flavors of Empire - Food and the...

    Mark Padoongpatt

    • 1
    • 1
    • 0
    With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles’s and America’s culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new archival material, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history and politics of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
    Show book
  • Food Medicine and the Quest for Good Health - Nutrition Medicine and Culture - cover

    Food Medicine and the Quest for...

    Nancy Cohen

    • 0
    • 0
    • 0
    What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful foods (or choosing healthy ones) is considered separate from consuming medicine—another multimillion-dollar industry. In contrast, most traditional medical systems view food as inseparable from medicine and regard medicinal foods as the front line of healing. Drawing on medical texts and food therapy practices from around the world and throughout history, Nancy N. Chen locates old and new crossovers between food and medicine in different social and cultural contexts. The consumption of spices, sugar, and salt was once linked to specific healing properties, and trade in these commodities transformed not just the political economy of Europe, Asia, and the New World but local tastes and food practices as well. Today's technologies are rapidly changing traditional attitudes toward food, enabling the cultivation of new admixtures, such as nutraceuticals and genetically modified food, that link food to medicine in novel ways. Chen considers these developments against the evolving food regimes of the diet industry in order to build a framework for understanding diet as individual practice, social prescription, and political formation.
    Show book