Cake Book

ISBN-10: 0471469335

ISBN-13: 9780471469339

Edition: 2006

Authors: Tish Boyle, John Uher

List price: $39.95
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From humble pound cakes to elegant wedding cakes, the art of cake-making is as popular as ever. Now award-winning author, editor, and former pastry chef Tish Boyle unlocks the secrets to great cakes in a comprehensive book that's filled with practical guidance on equipment and techniques as well as irresistible recipes and mouthwatering inspiration for today's cook. With 100 full-color photographs and tempting recipes such as Banana Walnut Chiffon Cake and Espresso Meringue Rounds, this book makes both a beautiful gift and an invaluable working reference. Tish Boyle is the Food Editor of Chocolatier and Pastry Art & Design magazines. She is the coauthor of Simply Sensational Desserts (0-7679-0358-7) (IACP Award winner), The Good Cookie (0-471-38791-6), Chocolate Passion (0-471-29317-2), Diner Desserts (0-8118-2449-7), and the Grand Finales series of books.
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Book details

List price: $39.95
Copyright year: 2006
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 4/14/2006
Binding: Hardcover
Pages: 384
Size: 7.75" wide x 9.50" long x 1.25" tall
Weight: 2.178
Language: English

Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

Ingredients for Cakes
Cake-Baking Equipment
Cake-Making Techniques, Tips, and Troubleshooting
Cake Decor
Angel Food, Chiffon, and Sponge Cakes
Pound Cakes and Coffee Cakes
Butter- and Oil-Based Cakes
Fruit-Based Cakes
Flourless Cakes
Mousse and Ice Cream Cakes
Meringue Cakes
Fillings and Frostings
Basic Recipes and Accompaniments
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