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Delia's Cakes (English Edition)
 
 

Delia's Cakes (English Edition) [Kindle Edition]

Delia Smith

Kindle-Preis: EUR 16,99 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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Gebundene Ausgabe EUR 29,21  

Produktbeschreibungen

Pressestimmen

Here's every sweet treat you'll ever need to bake. Heat Total reliability is what you want in baking and it's guaranteed with Delia BBC Good Food Less pouty than Nigella, less ubiquitous than Jamie, less swear-y than Gordon, Delia learnt to cook, aged 21 to impress a new boyfriend. She went on to teach the nation to do the same, selling 21 million books and become our bestselling cookery author Daily Telegraph

Kurzbeschreibung

Delia's Book of Cakes was first published in 1977, and such is the staying power of this 35-year-old phenomenon, it has never been out of print.

Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free.

From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classice like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen.

All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted.

Quite simply - as then, so now - the only book of cakes you'll ever need is Delia's Cakes.

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 70493 KB
  • Seitenzahl der Print-Ausgabe: 240 Seiten
  • Verlag: Hodder & Stoughton (27. März 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00AJP25TU
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #438.981 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Amazon.com: 3.8 von 5 Sternen  5 Rezensionen
9 von 9 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Rejigged To The Point of Unusable 21. September 2013
Von Grandma - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
NOTE - THIS REVIEW IS WRITTEN SPECIFICALLY FOR AN AMERICAN AUDIENCE.

I had a box arrive by Royal Mail this past week, chock-full of new books & "toys" from my girls over in the UK. First out of the box was Delia's Cakes, on my UK Wishlist since the day it was available for preorder. Normally I quite like many of the cookbooks coming out of the UK these days. I like the smaller format of both the books and the recipes, and I don't mind cooking in metrics. I'm afraid, though, that I am most disappointed in Delia's Cakes.

First, the format. Everything - and I do mean EVERYTHING - is centered on the page, including the ingredients, which are presented in a goldish-colored type, 3 or 4 different ingredients per line. Reading glasses are definitely in order as the font is rather small. The book is generally very hard to read and even harder to try to follow in the kitchen. Delia's Cakes is, in fact, the single most poorly formatted cookbook (at least in print) that I have ever seen. Cookbooks are meant to be cooked from, something very hard to manage here.

As I began to read, I took note of several things that seemed strange to me. Perhaps the strangest is the page titled "Tyranny of Tins" where Delia writes "Over the years I have constantly had to re-jig cake recipes because the required tin sizes were no longer available." Now, I've been baking for more than a half a century. Some of my cake tins are nearly that old. I have recipes that are much older, including my mother's baking manual from Home Economics in the 30's. Here in the US cake tin sizes haven't changed in at least the last 80 years. Yes, the UK has changed from Imperial measures to metrics back in the 70's, but that would hardly require "constant . . re-jigging" of recipes. Often, in fact, the only thing that actually changed was the numbers given for the pan measurements. An 8 inch tin is still an 8 inch tin when it is called a 20 cm tin.

As it happens, I've also acquired a fair collection of metric baking tins over the years, so I was a bit surprised to see a couple of pan sizes I've never seen in any other UK baking book, pans for which there is no corresponding US size. Searching Amazon and a couple of baking sites for availability of those sizes, I did find them here at Amazon - sold as part of a set specifically developed for this book. That set is Alan Silverwood Delia Smith Silver Anodised Aluminium Bakeware Full Set. Price as I write this - $327.99.

Delia's Cakes contains 92 recipes, most of which have been tested with gluten free ingredients. Sadly, most of them have also been "re-jigged" not only to fit off-the-wall, unavailable pan sizes but also to use ingredients that are not commonly available in the US. About half of the recipes call for "spreadable butter" - butter to which some oil (often canola, which I try to avoid) has been added to make it spreadable at refrigerator temperatures. Delia states that this is "perfect for instant cake-making" and specifically recommends the Lur-pak brand, a Danish import that is 80% butter. It is not widely available in the US. I did check a number of US brands, both online and at my local market. None of them revealed the percent butter composition. Nearly all of them contain canola oil. Nearly all of them were more expensive (some nearly twice as much) as the equivalent amount of butter and, being a soft "tub" butter, much more labor intensive to measure. Yes, I could certainly make my own using a different oil, but that definitely does away with any "instant cake-making" benefits.

Over half of the recipes call for "golden caster sugar." Caster sugar is commonly known as "superfine" or "bartender's" sugar on this side of the pond. "Golden caster sugar" is a brown-sugar version. Our brown sugar is far too coarse to substitute and while one could substitute regular caster sugar, that would change the flavor. I did find golden caster sugar here at Amazon (Tate & Lyle Fairtrade Golden Caster Sugar 1kg) - and almost choked at the price.

Leaving aside the elderflower cordial and the few instances of "golden icing sugar" - a brown sugar version of confectioner's sugar that is completely unobtainable here - I found only 25 recipes in the book that could be made entirely from ingredients in my kitchen. Five of those were frosting recipes, none of them spectacular in any way.

Grandma's $0.02 - Delia's Cakes may work for some on the other side of the pond, but I found nothing in the book worth investing in special pans and ingredients called for nowhere else. My general impression is that the book was written specifically to promote Delia's line of pans and peripherals rather than as a reliable baking manual.

Not recommended for US readers.
5 von 6 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Love Delia's cakes! 24. Oktober 2013
Von MTFF - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I brought this back from a trip to the UK, delighted to have found it after using the same 2 or 3 decades-old Delia sponge-cake recipes over and over to great acclaim from friends and strangers alike. While the layout of the book is occasionally a little frustrating (I would have preferred to have the ingredients laid out in a more orderly fashion rather than the way the graphic designer thought it looked best), and appreciated the Farenheit temp being included, we have cooked nearly everything in here and it's all been successful. Of course some cakes are liked more than others by different members of the family and friends, but that is personal taste. I cannot keep flapjacks in the house more than a few hours before they're gone. The banana loaf vanishes COMPLETELY when there are kids around, as does the dark jamaican gingerbread. The cherry cake and madeira appeal to older members of the family. I could go on and on.
Speaking to the reviewer who complained that many of the ingredients are not available in the US, let me clarify a few things, being a Brit who has lived here for over 10 years.
Golden syrup - buy it in Amazon - quite delicious - or if you don't want to, use Caro syrup. It's not as nice but it will do.
Black treacle - again, Amazon, or use strong molasses.
Golden caster sugar. Seriously. You don't NEED golden caster sugar. Just use granulated or buy Baker's sugar or Superfine sugar. It doesn't make much of a difference.
Golden icing sugar. Just use regular icing sugar. Delia and Britain didn't have this before the mid 2000's and her cakes were still aces. Yours will be too
Glace cherries - these are maraschino cherries
Soft brown sugar - use brown sugar
Demarara sugar - use Turbinado if you are a purist. Otherwise mix brown and white sugar. No biggie
Spreadable butter. You can buy this here. I never do. I use block butter and once I mixed it with a bit of crisco just because I had it but I don't really like it. Cakes STILL WORK. I usually put my fridge-cold butter in the microwave for 8 seconds and then it's perfectly room-temp soft

Cake tins - you do not need to buy her tins. However, I did buy the swiss roll tin plus the liner and I'm quite intrigued by cake tin liners. I love them. However I will not rush out and buy any more and neither should you unless you really need a new tin, and again, you can get these on Amazon, they're no more expensive than they are in the UK.

Enjoy this book, it's good, solid baking and if you have a family who loves cake, they'll appreciate it!
7 von 9 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen It's a realy good book 11. Oktober 2013
Von AvidPressureFan - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Another reviewer has disliked this book seriously. I respect her comments, but believe they are short sighted.

First, regarding baking tins: If you have ones that work, great. I elected to buy the tins that Ms. Smith suggested and find them really high quality and the whole package, which includes liners, is expensive but not on a per item basis.

Second, there are ingredients such as 'mixed spice' and 'golden syrup' that are not easily available in the USA. No surprise, this is a British book. However, some things are available via Amazon or from a spice shop such as Penzeys. Where the author refers to 'spreadable butter' I simply use softened butter/margarine.

Third, you will need a scale to weigh your ingredients. It's more accurate than using 'cups' anyway and I wish we'd abandon cup measurements in the USA. A good digital scale can be had for about $20.

The recipes are delicious. It is true that many of them aren't quite what Americans are used to. We are a nation of people who seem to consume chocolate in EVERY desert. This book contains various cakes that are flavored with fruit and nuts as well as some that use chocolate. All the measurements in the book are in metric measures, which is not an issue in this day and age, but as the rest of the world is metric we've got to assume this.

Another reviewer has made a comment about how hard it is to read the font color for ingredients, and found some frustration with the layout. I agree, which is why I give this four stars. The recipes are five star.
4.0 von 5 Sternen Baking collections 30. Juni 2014
Von Florence L. - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Instructions are clear and nice pictures now I can watch her tutorials as well as looking at the book! Happy with my purchase
5.0 von 5 Sternen great book for all cooks 9. November 2013
Von dierdre - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Great recipes and helpful notes in the book and the ingredients are easily available. I loved the coconut cake recipe best
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