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Warm Bread and Honey Cake: Home Baking from Around the World
     

Warm Bread and Honey Cake: Home Baking from Around the World

by Gaitri Pagrach-Chandra, Vanessa Courier (Photographer)
 

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UK Guild of Food Writers Award Winner Cookery Book of the Year Baking is one of life's pleasures—few can resist the comforting smell of freshly baked bread, the warmth of spices, sticky cakes, or oozing pastries. Containing a mix of familiar family favorites and unusual, exotic delicacies, this comprehensive collection of recipes for breads, cakes, biscuits

Overview

UK Guild of Food Writers Award Winner Cookery Book of the Year Baking is one of life's pleasures—few can resist the comforting smell of freshly baked bread, the warmth of spices, sticky cakes, or oozing pastries. Containing a mix of familiar family favorites and unusual, exotic delicacies, this comprehensive collection of recipes for breads, cakes, biscuits and pastries is also a well-researched exploration of home-baking techniques and global ethnic history. Inspired by her multicultural background the author has drawn inspiration from all over the world, including Europe, the Middle East, Asia, the Caribbean and Latin America. All the recipes are simple to follow and beautifully photographed, with any unusual techniques illustrated step-by-step for ease. Try your hand at Azorean honey cake or Jamaican hard dough bread. Let your family's taste buds thrill to Azerbaijani cream cheese baklava or Dutch brown sugar coils. The combination of delicious recipes and fascinating historical and anecdotal text make this book a fantastic read—a must for any home cook looking to truly broaden their repertoire or with an interest in the culture of food.

Editorial Reviews

Publishers Weekly
Netherlands-based food writer Pagrach-Chandra (Windmills in My Kitchen) returns with a global collection of home-baked favorites. This elegant volume is dominated by expected regional classics like Mexican Tres Leches Cake, Chinese bean cakes, Baklava, strudel, Dutch apple tarts and Spekkoek, as well as riffs on American classics like sticky rolls (filled here with chocolate and hazelnuts instead of caramel and pecans). Welcome surprises for jaded bakers include Caribbean Black Cake, a rich and sugary cake studded with dried, rum-soaked fruit; the petit-four-like Lamington Slices; and her rich Deluxe Chocolate Cranberry Cake. Novices will appreciate that Pagrach-Chandra explains not just the hows of dishes like Paratha, a flaky Indian flatbread, but the whys (all the better to ensure home that cooks' finished product resembles its photo counterpart). Those with a love of cardamom, allspice, cinnamon, nutmeg, walnuts and cloves will get the most out of the book; they're all staples of Pagrach-Chandra's Dutch heritage. Besides that, the book promises plenty of culinary trips to awaken tired palates and inspire bored bakers of any nation.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal
Pagrach-Chandra, winner of the 2000 Sophie Coe Award for Food History, has written a distinctive book that is part culinary history, part international cookbook. Chocolate lovers are sure to enjoy the minihistory of cocoa as well as the delicious recipes. Baking skill levels vary with the recipes, and the difficulty is noted for each. While this cookbook may be best suited for experienced cooks, the global inspiration (which includes Europe, the Middle East, Asia, the Caribbean, Latin America, and North America) makes this a one-of-a-kind resource for more adventurous and experienced bakers. Highly recommended.

Product Details

ISBN-13:
9781566567923
Publisher:
Interlink Publishing Group, Incorporated
Publication date:
09/28/2009
Pages:
332
Product dimensions:
7.70(w) x 9.96(h) x 1.53(d)

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