Chocolate from the Cake Mix Doctor: From Cake Mix to Cake Magnificent
Author: Anne Byrn
THE CAKE MIX DOCTOR GOES CHOCOLATE - NOW YOU NEVER HAVE TO BAKE FROM SCRATCH AGAIN!
In a marriage made in baker's heaven, baking phenomenon and best-selling cookbook author Anne Byrn brings her easy, no fail, tried-and-true cake mix techniques to chocolate - the ingredient that inspires a love bordering on obsession.
Cake Walk...Anne Byrn tells readers how to turn mixes into masterpieces. (PEOPLE MAGAZINE)
All Chocolate All the Time
CHOCOLATE-Y - Ebony and Ivory Cake, Peanut Butter Cake with Fluffy Chocolate Frosting, White Chocolate Peach Cake
CHOCOLATE-IER - German Chocolate Spice Cake, Mint Chocolate Cream Cheese Pound Cake, Banana Split Fudge Cake
CHOCOLATE-IEST - Kathy's Chocolate Chocolate Chip Chip Cake, Double Chocolate Lime Cheesecake, Molten Chocolate Pudding Cake
People
Cake Walk...Anne Byrn tells readers how to turn mixes into masterpieces.
Publishers Weekly
Following her hugely successful baking book The Cake Mix Doctor, Byrn brings her winning formula of doctoring cake mixes to the world of chocolate. No other ingredient tantalizes and tempts the American consumer, who devours it to the tune of 2.8 billion pounds a year. Byrn marries cake mixes with chocolate in 150 easy recipes to create a personalized result. From layers to pound cakes and from sheet cakes to muffins, chocolate invades the senses. These are complemented by 38 frostings, fillings and glazes that intensify the flavors. Whether it's the rich Chocolate Apricot Cake topped with Martha's Chocolate Icing or the lighter than air Barbara's Chocolate Marble Angel Food Cake crowned with Shiny Chocolate Glaze, the recipes are easy and the results are fulfilling. Even the health conscious are looked after, with Good-for-You Chocolate Pound Cake, again with the Shiny Chocolate Glaze, which is so extraordinarily sinful that it's hard to believe it uses applesauce and egg substitute rather than oil and eggs. Throughout the book, useful hints and tips labeled "the Cake Mix Doctor says" are interspersed to give variations to the cakes as well as help and support. There are also larger additions, e.g., "If the cake sticks to the pan," that provide general aid. Despite focusing only on chocolate, this book tops even the original and should appeal to the busy cook, the first-time baker and the chocoholic. (Oct.) Forecast: Expect big sales. The Cake Mix Doctor has 784,000 copies in print, and with a 290,000 printing and 20-city author tour, the publisher fully expects to meet that number for this title. Copyright 2001 Cahners Business Information.
Table of Contents:
Introduction
CHOCOLATE FOR THE SOUL
Chocolate Cake Mix 101
Luscious Layers
Chocolate Pound Cakes
Sheet Cakes
Cheesecakes, Pudding Cakes, and So Much More
Chocolate Angel Food and Chiffon Cakes
Muffins, Cupcakes, and Little Cakes
Cookies, Bars, and Brownies
Frostings
Conversion Table
Chocolate Cake Glossary
Bibliography
Read also Brewmasters Table or Little Cakes from the Whimsical Bakehouse
How to Cook Everything TM: Simple Recipes for Great Food
Author: Mark Bittman
Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
Redbook
For a no-stress, low-fuss kitchen bible, it's hard to beat Mark Bittman's How to Cook Everything: Simple Recipes for Great Food. Its nearly 1,000 pages include crystal-clear instructions for everything from pancakes to pot roast to porcini risotto. How to Cook Everything is the only cookbook you'll ever need.
Publishers Weekly
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory — his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with — or reference to — kitchen fundamentals.
Fast Company - Peter Kaminsky
Everyone has a bible for cooking, a book whose stuck together, gravy-stained pages proclaim that this is the guide that you can use when you're getting serious about cooking. Now I have a new book in my kitchen thats becoming dog-eared and getting dripped on: Mark Bittman's How to Cook Everything: Simple Recipes for Great Food. His book with more than 1,500 recipes, is both easy to follow and encyclopedic. Plus, the glossary will prove to be a lifesaver when you forget what "salsify" means, or if you don't know the difference between basting and braising.
No comments:
Post a Comment