The Cake Companion: The Definitive Guide to Making Great Cakes with Nearly 200 Recipes (Hardback) By (author) Tish Boyle, Photographs by John Uher

Full bibliographic data for The Cake Companion

Title

The Cake Companion

Subtitle

The Definitive Guide to Making Great Cakes with Nearly 200 Recipes

Authors and contributors

By (author) Tish Boyle, Photographs by John Uher

Physical properties

Format: Hardback
Number of pages: 384
Width: 198 mm
Height: 237 mm
Thickness: 30 mm
Weight: 1,010 g

Audience

General/trade
College/higher education

Language

English

ISBN

ISBN 13: 9780471469339
ISBN 10: 0471469335

Classifications

BISAC category code: CKB014000
Dewey: 641.8653
Nielsen BookScan Product Class: T16.0
BISAC category code: CKB004000

Illustrations note

Illustrations (some col.)

Publisher

John Wiley and Sons Ltd

Imprint name

John Wiley & Sons Inc

Publication date

12 May 2006

Publication City/Country

New York/US

Main description

From simple pound cakes to elaborately decorated wedding cakes, an introduction to the art of cake making furnishes practical guidelines on kitchen equipment, ingredients, and baking techniques, as well as nearly two hundred recipes for such tempting sweets as Banana Walnut Chiffon Cake and Espresso Meringue Rounds.

Flap copy

Cakes are the edible symbol of life's celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art & Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.The Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time--or ambition--you have. You'll find recipes for traditional favorites, like Deeply Dark Devil's Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.Complete with decorating tips and techniques, a troubleshooting table, and a comprehen?sive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you'll always turn to, whether you're new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. From simple cakes for everyday get-togethers to layered creations befitting special occasions, The Cake Book will help you bake the perfect cake every time.

Back cover copy

"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry." --Tish Boyle

Biographical note

Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

Table of contents

Acknowledgments. 1. Introduction. 2. Ingredients for Cakes. 3. Cake-Baking Equipment. 4. Cake-Making Techniques, Tips, and Troubleshooting. 5. Cake Decor. 6. Angel Food, Chiffon, and Sponge Cakes. 7. Pound Cakes and Coffee Cakes. 8. Butter- and Oil-Based Cakes. 9. Fruit-Based Cakes. 10. Flourless Cakes. 11. Cheesecakes. 12. Mousse and Ice Cream Cakes. 13. Meringue Cakes. 14. Fillings and Frostings. 15. Basic Recipes and Accompaniments. 16. Sources. Index.