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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far (Englisch) Taschenbuch – 1. November 2010


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Produktinformation

  • Taschenbuch: 343 Seiten
  • Verlag: Storey Pub (1. November 2010)
  • Sprache: Englisch
  • ISBN-10: 1603425764
  • ISBN-13: 978-1603425766
  • Größe und/oder Gewicht: 23 x 2,2 x 27,3 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 304.803 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Bea Lewi am 27. Dezember 2014
Format: Taschenbuch Verifizierter Kauf
Eine schöne Zusammenstellung von Backrezepten aus aller Welt.
Zum Glück sind nur wenige aus Deutschland dabei. Die kenne wir....
In dem Buch befinden sich auch Tips zum Backen und kleine
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Kuchen. Buch ist aus den USA.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 34 Rezensionen
20 von 21 Kunden fanden die folgende Rezension hilfreich
Beautiful, informative, but NOT good for recipes! 24. Dezember 2011
Von Palindrome202 - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I received this book as a reward for sending in my pledge to NPR (National Public Radio). The author was being interviewed by a local Wisconsin Public Radio host who was cooing over all of the beautiful pictures and interesting history contained in this tome. I cannot deny the beautiful and inspiring pictures and interesting historical tidbits in this book. But if you want to make any of the beautiful cakes pictured within, look elsewhere for your recipes.

The recipes in this book are not to be trusted, and based off of the other reviews I've glanced at, I'm not the only one to have issue with this book. I've tried 2 recipes out of this book, and have been led astray both times. My first attempt was making the Australian Frog Cakes. The recipe had caught my girlfriend's eye as she is a frog nut, so I decided to give it a go.

The Frog Cake base is a French Genoise. Easy enough, but I blindly followed the recipe proportions. Big mistake. The main culprits here are the proportions of egg to flour. 12 eggs to 1 and 1/3 cups of cake flour. Let me tell you what the result was...soup. For the uninitiated, genoise is a cake, not a soup. I suppose it was my fault. What stupid human being would think that 12 eggs to 1 and 1/3 cups of flour would make a beautiful cake? Me for one, and any other person who likes to follow recipes to the "t" the first time trying them. Well after wasting a dozen eggs and some flour and sugar on the first try, I made Julia Child's genoise recipe for the cake and plodded on. Oh, and Julia's worked out well by the way, look it up. She actually tested her recipes before putting them in a published book.

The other issues with the Frog Cakes are lost to the sands of time, but there were others. Fast forward to today...I'm making goodies for my family Christmas. The thought of making Turkish Delight pops to mind, and I recall this book has a recipe for it. I seek out the book and flip right to the page as though it were bookmarked. The painful memories of the failed genoise now dulled and misted by time as I open the book to the Turkish Delight page. Simple enough, nobody could get this recipe wrong....WRONG! Proportions yet again are the major failing. The recipe calls for a 6" square pan to put the Delight into after it is done. Let's just say proportions were off again. I couldn't even cover the bottom of a smaller 8" x 4" bread pan...awful!

It is clear that Krystina Castella, the author of this book, hasn't put in the time and effort to trial the recipes. I learn upon reading her bio on the back flap that she is a professor at the Art Center College of Design in Pasadena, California. I'm not surprised, this book is excellent as the superficial ubiquitous coffee table book, but lacking the substance and proper instruction of a well-written cook book.

I appreciate the author's enthusiasm, but dilettantes should leave instructional books to the experts.
18 von 21 Kunden fanden die folgende Rezension hilfreich
Beautiful pictures...Bad instruction 4. März 2011
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I got this book a few months ago, and have tried a few of the cake recipes out. Every one of them (even the simple ones) did not have the expected turnout.

I'm pretty savvy in following recipes and cooking in general, but after trying the flour-less chocolate cake, Vietnamese coconut cake, and Red Velvet Cake recipes to no avail, it set off some red flags. For example, I followed the Red Velvet recipe to a T and it didn't even turn out red! I question the accuracy of the ingredients and instructions.

The other thing that annoyed me about this book is that the author makes this big deal in discussing the origins and history of a lot of these cakes and recipes, but then goes out of her way to add in her own "special touches" to almost all of them. If you're a purist, this book is not for you. I really wanted to make an original, basic carrot cake, but the author throws in so much extra stuff, it's unclear to me as to what is a "true" carrot cake ingredient, vs. an add-on.

If you want a good coffee table book full of lovely cake pictures, get this book. However, if you want precise cake recipes (serious business), go elsewhere. It makes me angry when I think of how much money I blew following these recipes only to have them turn out as complete failures.

* I have several recipe books, and only this one compelled me to write a review.
8 von 9 Kunden fanden die folgende Rezension hilfreich
If only all history books could be this good... 27. September 2010
Von William J. Wright - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
We made the German Chocolate cake this weekend- It was a 10 out of 10. The combination of textures between the filling and the frosting were sublime.

The histories of the cakes within their cultural origins created "an experience" beyond making a dessert for our dinner party. Everyone left a little more enlightened and insisted on taking a piece home for a family member. My Fiance's mom loved it too. One can only hope all history books are this exciting to read and fun to experience. Bravo Ms. Castella!
6 von 7 Kunden fanden die folgende Rezension hilfreich
info yes, recipes no. 2. Februar 2011
Von R. Alsunaid - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I like this book. Great information and history and beautiful pictures. However, I have tried "basbosa", the Egyptian cake and it tasted nothing like the real basbosa I grew up eating. I think this will be a great resource about different cakes backgrounds and history, but not an authentic recipe book.
5 von 6 Kunden fanden die folgende Rezension hilfreich
Celebrating Cake 26. Oktober 2010
Von wogan - Veröffentlicht auf Amazon.com
Format: Taschenbuch
`A World of Cake' takes you from 5,000 BC to today, giving the history of cake, cake holidays with a chart from around the world and the cakes needed to celebrate these days. There is an informative field guide to cakes telling how cakes differ in diverse countries and the names of the kinds of cakes, i.e. fruitcakes, flat cakes, fried cakes. There are techniques, bake ware, illustrations and terms, histories of cakes such as angel food and lots of pictures of the cakes and the people and the surroundings appropriate to each kind.
Most of the cakes do not seem difficult to make. What would be the hard part, would be the decorating shown.

There are 150 recipes here from North America, Latin America, Western and Central Europe, Britain, Scandinavia, Eastern Europe, The Mediterranean, Africa, The Middle East, Indian subcontinent, the Far East, Southeast Asia, Australia and New Zealand. An appendix gives toppings and fillings from around the world.

This is perhaps a cookbook with a higher degree of difficulty than for a cook who is used to having simple receipes but certainly not impossible. Collectors of cookbooks would definitely want this, as well as lovers of cake, even educators would have a use for this book that is really a more unusual kind of cookbook than the normal baking volume.
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