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World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins

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Overview

Every country in the world has a cake that is truly a classic—one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you'll find the recipe in this book. Includes scrumptious recipes like:

-Japanese green tea pound cake

...
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Overview

Every country in the world has a cake that is truly a classic—one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you'll find the recipe in this book. Includes scrumptious recipes like:

-Japanese green tea pound cake

-French flourless chocolate cake

-Russian lemon and poppy seed cake

-Tres leche cake from Central America

-American red velvet cake and hundreds more...

Accompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn't speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.

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Product Details

  • ISBN-13: 9781937994167
  • Publisher: Race Point Publishing
  • Publication date: 9/15/2013
  • Pages: 288
  • Sales rank: 813,219
  • Product dimensions: 8.50 (w) x 10.70 (h) x 1.10 (d)

Meet the Author

Roger Pizey is a professional baker and patissier with more than 20 years of experience. He was featured as a pastry expert on the television show Hell's Kitchen.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted April 23, 2014

    A feast for the eyes and the palette!! While definitely not for

    A feast for the eyes and the palette!! While definitely not for the beginning baker, this is a great cookbook full of recipes for amazing cakes. The book is divided into sections that start with Sponges & Layer Cakes and end with Celebration Cakes. Each recipe starts with a small blurb about the cake and its history. Several of the recipes have a page beside it titled "Where to Eat Cake..." and a location that gives multiple great places to find local baking. There are lots of pictures throughout the book, which is a big plus. It's always nice to know what the finished product is supposed to look like when you're making something completely new.

    When I first get a cookbook, I usually flip through it and find a couple of recipes that I want to try the most. That was not possible with this book. If I had marked every recipe I couldn't wait to try, the book would look like a porcupine with markers sticking out all over! I started with Sonhos, Portugese "dreams" doughnuts. Oh, my! These were a HUGE hit with my girls!! I didn't use the optional 4th egg, and I'm really glad I didn't. I think these would have been to eggy tasting if I'd used the 4th. Make sure and cook them plenty long enough--they'll split slightly and puff up much larger than expected when they're done. My first batch I didn't leave long enough and they were slightly doughy inside, but all the rest were amazing!! Definitely try the Turkish Lemon Cake, Tippaleipa (Finnish Funnel Cakes), and the Devil's Food Cake!

    One downside to this book is quite a few ingredients may be semi to very hard to find. If you live in an area with many specialty shops or are comfortable buying online, that may not be a big issue to me, but it was fairly frustrating to me.

    If you are a beginning baker, you might have some trouble with some of these recipes, but if you're at least somewhat experienced I recommend this book! I gave it 4 out of 5 because of the more advanced nature, and the fact that there are many harder-to-find ingredients.

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  • Posted November 8, 2013

    This is a beautiful full-color book with plenty of photos. It's

    This is a beautiful full-color book with plenty of photos. It's a large, heavy hardcover. The recipes use either all-purpose or self-rising flour. All recipes call for superfine sugar, which is regular white sugar that's been ground finer. Just use regular sugar and don't bother with grinding it up. It's just not necessary.

    There are color photos of most recipes. Photos always make cookbooks nicer. I like too that you can mix and match fruit juices (lemon, lime, orange, pineapple) and zest, as they're interchangeable in these recipes. For example, make a lemon cake with pineapple simple syrup poured on top or maybe use orange zest instead in a lemon or lime cake and make lemon or lime simple syrup for the top, ect.

    All but one or two recipes use butter. I'm disappointed that more don't use vegetable oil and none use shortening. I wish too that there were a little less fancy cakes in it and no chapter on yeast breads/cakes. Those cakes are too fancy. It's a very nice book but needs more 'basic' cake/cupcake recipes.

    For photos and detailed review: wp.me/pLm4B-1og

    I received this from the publisher in exchange for an honest review and the book is greatly appreciated!

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