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Presents recipes for a variety of cakes, including carrot cake, almond cake, rolled chestnut cream cake, lemon sponge cake, and eggnog Bavarian cream cake.

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Product details

  • Hardback | 119 pages
  • 210.82 x 226.06 x 25.4mm | 657.71g
  • The Free Press
  • New York, United States
  • English
  • 0743250206
  • 9780743250207
  • 496,183

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About Chuck Williams

Fran Gage owned Fran Gage Patisserie Francaise, a bakery in San Francisco, for 10 years. The bakery, which closed in 1995 following a fire, consistently won acclaim for its pasteries, breads, and chocolates. She is the author of "Bread and Chocolate: My Food Life In and Around San Francisco" and "A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, " and is a coauthor of "The Baker's Dozen Cookbook." Ms. Gage also writes for "Saveur" and "Fine Cooking" magazines.

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