Add this book to bookshelf
Grey 902feb64d8b6d481ab8ddda06fbebbba4c95dfa9b7936a7beeb197266cd8b846
Write a new comment Default profile 50px
Grey 902feb64d8b6d481ab8ddda06fbebbba4c95dfa9b7936a7beeb197266cd8b846
Spinner ae25b23ec1304e55286f349b58b08b50e88aad5748913a7eb729246ffefa31c9
Friday Is Cake Day - cover

Friday Is Cake Day

Joan Reeves

Publisher: Joan Reeves

  • 0
  • 0
  • 0

Summary

Just in time for the holidays! Joan Reeves, New York Times and USA Today bestselling author of Contemporary Romance, shares 52 Cake Recipes and more than a dozen basic and specialty Frosting Recipes collected from 3 generations of home bakers. 
 
In a world where you can get cake at a fast food restaurant for a relatively cheap price, why bake one? There are many reasons beginning with the incredible taste of a home-baked cake and ending with the Zen of cake baking. 
 
There is something immensely satisfying about coming home after a really bad day at work and making a cake. The cake preparation process of combining ingredients, creaming, blending, and mixing is very Zen-like. In about an hour you can go from no cake to cake on the table, and your mood can go from frazzled to satisfied. 
 
The 52 cake recipes in this book are family recipes collected through the years by Joan. The recipes are from her grandmother, her mother, friends, and other family members. Some recipes are complex and time-intensive. Other recipes use the convenience of cake mixes, and others are dump cakes that offer time-saving convenience and good taste. Try a different cake every week so you can also claim that Friday Is Cake Day!

Who read this book also read:

  • Jane Butel's Southwestern Kitchen - Revised Edition - cover

    Jane Butel's Southwestern...

    Jane Butel

    • 0
    • 1
    • 0
    Publishers' Weekly called Jane Butel's Southwestern Kitchen “the bible of Southwest cooking."
    
     
    Now fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.
    Show book
  • Williams-Sonoma Salad of the Day - 365 recipes for every day of the year - cover

    Williams-Sonoma Salad of the Day...

    Gorgeanne Brennan

    • 0
    • 3
    • 0
    Organized by month, and featuring one recipe for each day on the calendar, Williams-Sonoma Salad of the Day includes 365 recipes for salads to match any season, occasion, or mood. Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the summer grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.
    Show book
  • Salmon - A Cookbook - cover

    Salmon - A Cookbook

    Diane Morgan

    • 0
    • 1
    • 0
    Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmonit's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
    Show book
  • Jon Bonnell's Waters - Fine Coastal Cuisine - cover

    Jon Bonnell's Waters - Fine...

    Jon Bonnell

    • 0
    • 1
    • 0
    With a focus on fresh, sustainable ingredients, Chef Jon Bonnell shares his passion for seafood. Included  are recipes for visual showstoppers like Braided Poached Arctic Char  and classics like Seared Crabcakes with Scallion Lime Aioli. Taste  something new with Jon’s recipe for Seared Tilefish with Tarragon Cream  Sauce or try a twist on a trendy favorite—Crispy CatfishTacos with Spicy  Slaw. Even the pickiest of dinner guests will be full of praise when  you whip up a side of Crawpuppies or Lobster Mac and Cheese. A wide  range of recipes makes this book a great choice for the seafood novice  and aficionado alike.
    Show book
  • Pastrami on Rye - An Overstuffed History of the Jewish Deli - cover

    Pastrami on Rye - An Overstuffed...

    Ted Merwin

    • 0
    • 1
    • 0
    Winner, 2015 National Jewish Book Award presented by the Jewish Book CouncilFor much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities.  Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.
    Show book
  • Oysters - A Celebration in the Raw - cover

    Oysters - A Celebration in the Raw

    Jeremy Sewall, Marion Lear...

    • 0
    • 1
    • 0
    For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival.Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk.Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
    Show book