Bibliograph

American cake, from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes from past to present, Anne Byrn

Type

Label

American cake, from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes from past to present, Anne Byrn

Language

eng

Bibliography note

Includes bibliographical references (pages 325-329) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

American cake

Responsibility statement

Anne Byrn

Sub title

from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes from past to present

Summary

"Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time."--Back cover

Table Of Contents

1650 to 1799: baking cakes in early America -- 1800 to 1869: new cakes & new directions -- 1900 to 1916: birth of the American layer cake -- 1917 to 1945: baking in the good times & the bad times -- 1946 to 1962: Tupperware, Bake-Offs,® & a new domesticity -- 1963 to 1979: American cake times are a-changin' -- 1980 to 1999: cakes born in the USA -- 2000 to THE PRESENT: the cakes of the new millennium -- Frostings & icings

Classification