PDF Ebook World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Macarons, by Roger Pizey
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World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Macarons, by Roger Pizey
PDF Ebook World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Macarons, by Roger Pizey
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Every country in the world has a cake that is truly a classic--one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you'll find the recipe in this book. Includes scrumptious recipes like:
-Japanese green tea pound cake
-French flourless chocolate cake
-Russian lemon and poppy seed cake
-Tres leche cake from Central America
-American red velvet cake and hundreds more...
Accompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn't speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.
- Sales Rank: #935006 in Books
- Brand: Brand: Race Point Publishing
- Published on: 2013-09-15
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.13" w x 8.63" l, 3.28 pounds
- Binding: Hardcover
- 288 pages
- Used Book in Good Condition
About the Author
Roger Pizey is a professional baker and patissier with more than 20 years of experience. He was featured as a pastry expert on the television show Hell's Kitchen.
Most helpful customer reviews
15 of 15 people found the following review helpful.
Let them eat cake!
By Kindle Customer
This book, by Roger Pizey, contains recipes for layer cakes, loaf cakes, cheesecakes, and little cakes like macarons and madeleines. There's even a recipe for canelés, an intensely flavored mini cake from Bordeaux. Pizey, currently the executive chef at Marco Pierre White's London restaurant, Marco, also includes the recipe for the lemon tart from another one of White's restaurants, Harvey's. And even without knowing any of this, I detected a British influence as I read through the book the first time. There are no decadent, over-the-top, American-style superindulgences in World Class Cakes, (although there is a rather nice version of Boston Cream Pie). Rather, the cakes are indeed "world class," and include treats from Brazil, Japan, and Scandinavia.
One can't review a cookbook without actually trying a couple of the recipes. While so many of them caught my eye at first--and many of them involved ingredients I usually have on hand--I settled on the simple Cardamom Coffee Cake. Baked in a bundt pan, the cake involved the basics--butter, flour, eggs--but called for superfine sugar. Actually, all of the recipes in World Class Cakes that call for white sugar call for superfine sugar, and that's really the only issue I have with the book. I usually keep a box on hand, but it's not the easiest product to find, even in our over-stocked American supermarkets. So while superfine sugar melts faster and perhaps produces a finer texture to cakes, the 50,000,000 other cake recipes that involve regular sugar can't be wrong. I used plain old granulated sugar, but if you're a stickler for following directions, whiz your sugar in a food processor or high-speed blender for a minute or so to make your own superfine.
Back to that cake. As befitting its name, it was strongly cardamom-flavored and its slightly dry texture went exceptionally well with a cup of coffee. Tea, too.
I also tried the recipe for chocolate whoopie pies, and they were a big success. The batter spread just enough to form perfect little cakelets, which I then sandwiched with marshmallow. Beware the lemon whoopie pie recipe, however--it doesn't have enough flour in it, so it will not work. If you want to make them anyway, increase the flour until it equals the amount of flour + cocoa in the chocolate pie recipe.
So--a fun book, all in all, with recipes for cakes most folks have never heard of that are pretty intriguing and seem pretty easy. And the photography and food styling is great, making everything look very accessible and not imposingly fancy. I'm sure I'll reach for my copy many times in the future.
21 of 24 people found the following review helpful.
Ooooh, I love this book!
By marsaluna
Having about 300 cookbooks, I'm a bit jaded. I frequently see books that are nice but rarely do I see something that is actually new and exciting to me. Well, this book is! It is beautifully photographed and bursting with exotic recipes from all over the world. The chapters include sponge and layer cakes; fruit, nut and seed cakes; sheet cake and bars; cheesecakes; leavened cakes; and celebration cakes. But the headings don't begin to describe the contents. There are recipes for angel food cakes, chiffon cakes, bee sting cake, Brazilian bolo de Cuba made with cornmeal and flavored with anise, red velvet cake, Boston cream pie, cassata, Mexican flourless chocolate cake flavored and decorated with chiles,cakes made with ale ... I could go on and on. Plus special features on bakeries in Berlin, Paris, Tokyo and other cities. The directions are simple and anyone with a modicum of baking experience should be able to make the simpler cakes. Then either work your way up to making croquembouche and Swedish tower cake or maybe just enjoy reading the recipes and looking at the beautiful pictures.
7 of 7 people found the following review helpful.
A feast for the eyes and the palette!! Not for beginners, though.
By SandrasKitchenNook
A feast for the eyes and the palette!! While definitely not for the beginning baker, this is a great cookbook full of recipes for amazing cakes. The book is divided into sections that start with Sponges & Layer Cakes and end with Celebration Cakes. Each recipe starts with a small blurb about the cake and its history. Several of the recipes have a page beside it titled "Where to Eat Cake..." and a location that gives multiple great places to find local baking. There are lots of pictures throughout the book, which is a big plus. It's always nice to know what the finished product is supposed to look like when you're making something completely new.
When I first get a cookbook, I usually flip through it and find a couple of recipes that I want to try the most. That was not possible with this book. If I had marked every recipe I couldn't wait to try, the book would look like a porcupine with markers sticking out all over! I started with Sonhos, Portugese "dreams" doughnuts. Oh, my! These were a HUGE hit with my girls!! I didn't use the optional 4th egg, and I'm really glad I didn't. I think these would have been to eggy tasting if I'd used the 4th. Make sure and cook them plenty long enough--they'll split slightly and puff up much larger than expected when they're done. My first batch I didn't leave long enough and they were slightly doughy inside, but all the rest were amazing!! Definitely try the Turkish Lemon Cake, Tippaleipa (Finnish Funnel Cakes), and the Devil's Food Cake!
One downside to this book is quite a few ingredients may be semi to very hard to find. If you live in an area with many specialty shops or are comfortable buying online, that may not be a big issue to me, but it was fairly frustrating to me.
If you are a beginning baker, you might have some trouble with some of these recipes, but if you're at least somewhat experienced I recommend this book! I gave it 4 out of 5 because of the more advanced nature, and the fact that there are many harder-to-find ingredients.
I received a copy of this book from Quayside Publishing for my honest review. All thoughts and opinions are my own.
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