American cake : from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes / Anne Byrn.
- 2 of 5 copies available at Evergreen Indiana.
5 current holds with 5 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Aubbee Library||641.86 BYR (Text)||33187004096562||Nonfiction - A||Available||-|
|Fulton Library||641.86 BYR (Text)||33187004096570||Nonfiction - F||Available||-|
|Hussey-Mayfield Memorial Branch||641.8653 BYRN (Text)||33946003142143||New Books . 2nd Floor||On holds shelf||-|
|Princeton Public Library - Princeton||641.865 Byr (Text)||30890000616464||New Adult Materials Upper level||On holds shelf||-|
|Rochester Library||641.86 BYR (Text)||33187004096588||Nonfiction - R||Checked out||12/29/2016|
- ISBN: 9781623365431
- ISBN: 1623365430
- Physical Description: 344 pages : color illustrations ; 27 cm
- Publisher: Emmaus, Pennsylvania : Rodale, 
- Copyright: ©2016
|Bibliography, etc. Note:|| Includes bibliographical references (pages 325-329) and index.
|Formatted Contents Note:|| 1650 to 1799: baking cakes in early America -- 1800 to 1869: new cakes & new directions -- 1870-1899: a scientific approach: baking powder & Fanny Farmer -- 1900 to 1916: birth of the American layer cake -- 1917 to 1945: baking in the good times & the bad times -- 1946 to 1962: Tupperware, Bake-Offs,® & a new domesticity -- 1963 to 1979: American cake times are a-changin' -- 1980 to 1999: cakes born in the USA -- 2000 to the present: the cakes of the new millennium -- Frostings & icings.
|Summary, etc.:|| "Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time."--Back cover.
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