TY  - BOOK
AU  - Byrn,Anne
TI  - American cake: from colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes 
SN  - 1623365430
AV  - TX771 .B968 2016
U1  - 641.8653 23
PY  - 2016///]
CY  - [Emmaus, Pennsylvania]
PB  - Rodale
KW  - Cake
KW  - United States
KW  - History
KW  - Cookbooks
KW  - lcgft
N1  - Includes bibliographical references and index; Introduction -- The history of cake in America -- 1. 1650 to 1799: baking cakes in early America -- 2. 1800 to 1869: new cakes & new directions -- 3. 1870-1899: a scientific approach: baking powder & Fanny Farmer -- 4. 1900 to 1916: birth of the American layer cake -- 5. 1917 to 1945: baking in the good times & the bad times -- 6. 1946 to 1962: Tupperware, Bake-Offs,® & a new domesticity -- 7. 1963 to 1979: American cake times are a-changin' -- 8. 1980 to 1999: cakes born in the USA -- 9. 2000 to the present: the cakes of the new millennium -- 10. Frostings & icings -- Acknowledgements -- Bibliography -- Index
N2  - "Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history. New York Times bestselling author Anne Bryn takes readers on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautifulcakes and frostings.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
ER  -