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Offers traditional Southern recipes for layer cakes, fruit cakes, shortcakes, coffee cakes, upside-down cakes and cupcakes, and offers tips on preparation and frostings
Here they are--the recipes for grandmother's moist coconut cake, a favorite aunt's turkey and dressing, the sweet potato souffle to die for, and melt in the mouth French Quarter pralines. Here are the recipes for the foods that readers love.
Recipes for any family occasion; family reunions, holidays, birthdays, anniversaries, or graduations.
Your favorite pie may be found in this memorabilia-packed cookbook. Lemon meringue, pecan, chocolate, cherry, & apple are just a few of the tasty treats this book offers.
Arranged by season, these recipes are appropriate to major festivals as well as to specialized occasions, such as the Kentucky Derby Day or Twelfth Night.
Shares traditional recipes for fudge, pralines, caramels, toffees, taffy, spiced nuts, candied fruits, condiments, mustards, catsups, vinegars, pickles, chutneys, jellies, and preserves
"I once ate more than eighty king cakes in a single Carnival," author Matt Haines proudly remembers, demonstrating his dedication to this delicious Mardi Gras tradition. "So you can imagine how amazed I was to learn there has never been a coffee table book dedicated to king cakes!" The Big Book of King Cake changes that, telling the thousands-year-old story through lush photography of more than one hundred and fifty unique king cakes, as well as stories from the diverse and talented bakers who make them. While king cakes are typically only available during Carnival season, readers can enjoy this book year-round. From the traditional cakes generations of New Orleanians have loved, to the unconventional creations that break all the rules, this book is your guide to the Crescent City's favorite baked good. The Big Book of King Cake is for anyone who loves food, history, sweets, culture, and of course, New Orleans.
A complete and comprehensive Southern baking book from one of the South’s best and most respected bakers, Cheryl Day.
Provides traditional Southern recipes for holiday meals, luncheons and parties and includes foods eaten by the Shakers, Moravians, Mexicans, and American Indians in the South
A compilation of sixty-five of the greatest cake recipes from the South, plus plenty of baking tips, from the author of Southern Pies. It’s time to relax on the porch swing and feast your eyes on some of the tastiest cakes you’ll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi Mud Cake and the extravagant elegance of Lady Baltimore Cake. With cakes this delectable, it’s no wonder Southerners are so proud of their baking history. Jam cakes and jelly rolls; humble pear bread and peanut cake; cakes with one, two, three, and four layers; and even Eudora Welty’s bourbon-soaked white fruitcake—each moist and delicious forkful represents the welcome-to-the-South attitude of the sultry Southern states. The Baking 101 section explains the basics, including buying the proper equipment, mixing the perfect batter, putting on the finishing touches (that means frosting, and lots of it!), and the how-to’s of storing your lovely cake so that the last slice tastes as delightful and moist as the first. As you page through Southern Cakes, you’ll surely come across some old favorites as well as many new delectable treats, plus a generous helping of Southern hospitality in each and every slice. “Food writer Nancie McDermott has compiled 65 of the most sinfully delicious cakes . . . and the result could make even Scarlet O’Hara weak in the knees.” —Chocolatier Magazine “For my money, the grandest-looking cakes in this book are the brown sugar pound cakes baked in a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office, people in the street were literally lunging at it.” —Los Angeles Times