- Gebundene Ausgabe: 111 Seiten
- Verlag: Stewart, Tabori and Chang; Auflage: 01 (1. Februar 2002)
- Sprache: Englisch
- ISBN-10: 1584790849
- ISBN-13: 978-1584790846
- Größe und/oder Gewicht: 22,9 x 1,7 x 22,6 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 679.930 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Perfect Wedding Cake (Englisch) Gebundene Ausgabe – 1. Februar 2002
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The crowning moment of any wedding reception comes when the bride and groom join hands to slice that first piece of wedding cake. Whether the cake of choice is a multiple-tiered extravaganza with spun sugar and marzipans or a simple round layer cake adorned with flowers, it is always the centerpiece of the party. The Perfect Wedding Cake is an inspirational guide for the bride and groom on how to choose a wedding cake that reflects the style of their wedding. 'It covers everything they need to know, including how to select a cake design and baker, when to cut and serve the cake, and how to choose delicious flavor combinations and a cake to complement the season. For those who want to bake their cake at home, the book includes basic but delicious cake and frosting recipes created by a leading pastry chef that can be executed in a home kitchen.Thirty-five full-color photographs of gorgeous wedding cakes showcase a wide variety of inspirational styles and types - from traditional tiered cakes to contemporary alternatives such as jewel-like single-serving cakes - created by some of the most respected chefs working today, including Sylvia Weinstock, Francois Payard, Gail Watson, and Ron Ben-Israel. Black-and-white photographs of enduring rituals, from the bride and groom kissing to the cutting of the cake, set the mood. An extensive resource guide of the top wedding cake bakers in the United States completes the book.
Über den Autor und weitere Mitwirkende
Kate Manchester is a food writer and a private chef. She is coauthor of Sylvia Weinstock's Sweet Celebrations (Simon & Schuster), and her articles have appeared in Martha Stewart Living, Outside, and Vermont Life magazines. Zeva Oelbaum, is a New York-based still life and food photographer, who contributes to the New York Times. Bon Appetit, and Metropolitan Home. She has photographed many books, including Perfect Vinaigrettes (Stewart, Tabori & Chang). The Sutter Home Napa Valley Cookbook (Chronicle), and My Favorite Dessert Company Cookbook (HarperCollins).
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The book is arranged topically. Chapters include an Introduction to Wedding Cake Lore and History, Cake Flavors Fillings and Icings, Choosing a Wedding Cake Baker, and even Recipes for Baking Your Own Cake. While the majority of brides will prefer to purchase a cake, the inclusion of recipes will help brides understand exactly what goes into making a wedding cake, ensuring that the brides who read this book are well-educated consumers.
The cake designs feature modern and classic inspirations. On page 18, you will find a fondant cake covered in impeccable gum paste roses and calla lillies. On page 22 you will find a buttercream cake adorned with chocolate seashells and coral, perfect for a summer wedding. On page 28, you will find the modern favorite tilted design, accented with gold and metallic colors. You will even discover a stacked cupcake design as an alternative to a traditional tiered cake.
Creatively written for the bride, this is an essential guide to choosing your wedding cake. For friends of the bride, this makes a lovely gift.
My daughter and I spent some intimate and fun time together with this book and my daughter felt she got her perfect cake in the process. This book would be a welcome gift for any woman or family approaching a wedding.