- Gebundene Ausgabe: 320 Seiten
- Verlag: Interlink Pub Group Inc (1. Oktober 2009)
- Sprache: Englisch
- ISBN-10: 1566567920
- ISBN-13: 978-1566567923
- Größe und/oder Gewicht: 19,6 x 3,9 x 25,1 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 759.718 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Warm Bread and Honey Cake: Home Baking from Around the World (Englisch) Gebundene Ausgabe – 1. Oktober 2009
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One passionate baklava-lover is Gaitri Pagrach-Chandra, who has just published a wonderful and unusual baking book, Warm Bread and Honey Cake (Pavilion, ?25). This is the book to hunker down with at the kitchen table on a winter?s day, only to emerge hours later smelling of nutmeg and honey. Sunday Telegraph -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.
Über den Autor und weitere Mitwirkende
Gaitri Pagrach-Chandra has a multi-cultural background - in her own words "a convent-attending Guyanese Hindu of Indian ancestry, who was educated in North America and Europe and subsequently married into a European Jewish family". A food historian and freelance translator, in 2000, she received the Sophie Coe award for food history, presented by the Oxford Symposium on Food and Cookery. Her book, Warm Bread and Honey Cake (Pavilion, 2010), won the Guild of Food Writers Award for Cookbook of the Year 2010. She is also the author of Windmills in my Oven (Prospect), Sugar & Spice (Pavilion) and Het Nederlands Bakboek (published by Kosmos. It won the Dutch Cookery Book of the year Award 2012). She lives in the Netherlands. -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.
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I went through it three times page by page. I was amazed at the uniqueness of the different recipes - for example: paratha, roti, lamingtons, nut and coconut cakes, cheesecakes, strudel - just to name a few but not variations of these types of recipes are included.
The measurements are in US customary measurements in both weight and volume which I like.
The details she provides in the instructions struck me as well...hints as to don't worry about filling the pan to the top - it won't overflow - etc. She took great care in writing this book.
Today, I made the drunken layered apple cake - my house smells incredible. I ended up doubling the recipe - making two eight inch cakes and several smaller cakes (reducing the baking time accordingly). I just sampled one of the smaller cupcake sized cakes...incredible and I'm not a girl who likes fruit in her cakes!
I will try many of the recipes in this book - and it has become one of my top ten favorites.
I would highly recommend buying this book as a gift for bakers - they will love it! I just ordered the author's previous cookbook as well. If it is half as interesting, I'll be satisfied.
This was my first try making spekkoek (see uploaded customer image). It was a bit difficult to divide & spread the batter for the different layers evenly, so I ended up just doing 6 layers instead of the 8 called for in the recipe. Even with the slightly thicker layers, I broiled -- yes, broiled! -- each layer just over 1 minute, instead of the 3 minutes the recipe stated. Even with fewer layers, it still made for a very nice cake! (It's not traditional, but I added the confectioners' sugar to dress it up a bit for presentation.)
I look forward to trying more recipes from this cookbook -- its warm and inviting tone is a pleasure!