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Elizabeth Alston's Best Baking: 80 Recipes for Angel Food Cakes, Chiffon Cakes, Coffee...
by Elizabeth Alston
Available from Amazon
$11.70
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Features
Paperback: 174 pages
Publisher: William Morrow Cookbooks; 1st ed edition March 1, 2000
Language: English
ISBN-10: 0060953292
ISBN-13: 978-0060953294
Product Dimensions:
8.2 x 5.9 x 0.6 inches
Shipping Weight: 10.6 ounces
Book Description
Indulge your sweet tooth with eighty of Elizabeth Alston's most beloved and delicious baking recipes. A compilation of her popular Tea Breads and Coffeecakes and Simply Cakes, Best Baking features such delectable delights as Brown Sugar--Brown Butter--Hazelnut Pound Cake, Tennessee Whiskey Cake, Plum-Walnut Kuchen, and Chocolate Orange Crumb Cake, as well as tempting toppings and sauces to accompany these treats. Alston's helpful tips will guide every baker, from the novice to the professional, and make home baking fun and easy. You'll be getting rave reviews in no time! So whether it's for breakfast, afternoon tea, dessert, or a midnight snack, you'll find the perfect recipe in Elizabeth Alston's Best Baking.
About The Author
Elizabeth Alston is the food editor of Women's Day magazine and the author of Tea Breads and Coffeecakes, Muffins, and Biscuits and Scones.
Reader Reviews
I have a number of Elizabeth Alston's books, and she is true to form in this one. I would venture to bet she is from England, or at least has an English heritage due to her taste in cakes. You won't find sheet cakes or layer cakes calling for lots of super sweet icing in this book. These cakes are for the purists out there who appreciate the complex flavors and textures of unadulterated cake. Each one is unique and delectible. The point is that the CAKE itself is the star of the show here. I truly enjoy some of her unique flavor combinations and variations in these recipes. (A note about flour: I have found that using cake flour does not give as good a crumb and weight to the pound cakes or the heavier coffee cakes. Not only does it cause the cake to be too "crumbly", but the cake dries out after a day or two. Reserve the cake flour only for recipes that are for light cakes such as Angel Food cakes.) Another thing I appreciate about this book, and her baking for that matter, is that you can bake more than one batch at a time. In fact, I think the cakes taste better when done that way. With the flavor combinations she has assembled, her suggestion to allow the cake to rest one day before serving or freezing is a good one. This allows all those wonderful flavors to mingle, or as my grandfather used to say, to let the flavors "meditate". None of her recipes are hard, complicated or time-consuming. In fact, they are pleasingly quick to prepare for baking. When I am not baking a cake, muffins or scones from one of her cookbooks, I am reading them, scouring them for inspiration to be creative. She has taught me a lot about expanding my horizons in this area, for which I am thankful. My husband is thankful as is his coworkers. This morning he took a freshly baked creation to work to share with his department. Shortly after noon I received an abrupt e-mail saying that if I ever wanted to see my husband again I would have to send at least five of those cakes to the office!! The staff must have loved them to want cake ransom for my husband's return. Get the book and watch with pleasure as your loved ones and friends pig out on your creations in a wild food orgy. But be careful...you might find yourself chained to the kitchen with someone holding a gun to your head as you are trying to get YOURSELF out of ransom!
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Elizabeth Alston's Best Baking: 80 Recipes for Angel Food Cakes, Chiffon Cakes, Coffee...
by Elizabeth Alston
Available from Amazon
$11.70
|
|
