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| apple stack cake history: Victuals Ronni Lundy, 2016-08-30 Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016 |
| apple stack cake history: American Cake Anne Byrn, 2016-09-06 Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them. |
| apple stack cake history: BraveTart: Iconic American Desserts Stella Parks, 2017-08-15 Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. The most groundbreaking book on baking in years. Full stop. —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. |
| apple stack cake history: Appalachian Home Cooking Mark Sohn, 2005-10-28 Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods. |
| apple stack cake history: Appalachian Home Cooking Mark F. Sohn, 2005-10-28 Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. |
| apple stack cake history: United Cakes of America Warren Brown, 2014-10-31 This tour of classic and curious cakes from all fifty states is “a sweet home-baked slice of Americana” (Publishers Weekly). In order to form a more perfect union of flour, eggs, butter, and sugar, CakeLove author Warren Brown offers his unique take on dessert recipes from all fifty states, plus Puerto Rico and Washington, DC. Starting his tour with the classic Baked Alaska, Brown explores America’s rich culinary history while updating regional treats like Louisiana King Cake, South Carolina’s Lady Baltimore Cake, and Florida’s Key Lime Pie. There are official state desserts, like Maryland’s Smith Island Cake and Massachusetts’ Boston Cream Pie, as well as unofficial favorites, like New York–style Cheesecake and St. Louis Gooey Butter Cake. Brown also includes more adventurous confections like Michigan’s Chocolate Sauerkraut Cake, and brand-new treats he’s created in honor of specific states, such as his California-inspired Avocado Cupcakes. With mouth-watering photos, informative sidebars, and an entire section devoted to the magic of buttercream frosting, United Cakes of America should take “that coveted guest-of-honor space on your baking shelf” (L.A. Weekly). |
| apple stack cake history: Sprinklebakes Heather Baird, 2012 How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log.. |
| apple stack cake history: An Old-fashioned Thanksgiving Louisa May Alcott, 1991-09 Follows the activities of seven children in nineteenth-century New England as they prepare for the Thanksgiving holiday while Mother is away caring for Grandmother. |
| apple stack cake history: Sally's Baking Addiction Sally McKenney, 2016-10-11 Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth—featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes. It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge. Find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes Healthier Choices With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! Hungry for more? Learn to create even more irresistible sweets with Sally’s Candy Addiction and Sally’s Cookie Addiction. |
| apple stack cake history: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| apple stack cake history: Once Upon a Chef: Weeknight/Weekend Jennifer Segal, 2021-09-14 NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered. |
| apple stack cake history: Bigger Bolder Baking Gemma Stafford, 2019 More than 100 sweet and simple recipes for cakes, cookies, pies, puddings, and more--all using a few common ingredients and kitchen tools. |
| apple stack cake history: An Easy and Economical Book of Jewish Cookery Estella Atrutel, 1894 |
| apple stack cake history: Add a Pinch Robyn Stone, 2017-03-28 With a foreword by Ree Drummond, this beautiful book has 100 easier, faster, lightened-up Southern recipes, from the blogger behind the popular Add a Pinch website. A generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don’t rely on canned soups or other processed products. Here, fresh ingredients take center stage in slow cooker meals, casseroles and one-dish suppers, salads, soups, and desserts that have deep, satisfying flavors but are a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower “rice” put a modern spin on these dishes. With 75 color photographs and lots of sidebars, this is the new Southern cooking handbook. |
| apple stack cake history: The Idea of the Brain Matthew Cobb, 2020-04-21 An elegant, engrossing (Carol Tavris, Wall Street Journal) examination of what we think we know about the brain and why -- despite technological advances -- the workings of our most essential organ remain a mystery. I cannot recommend this book strongly enough.--Henry Marsh, author of Do No Harm For thousands of years, thinkers and scientists have tried to understand what the brain does. Yet, despite the astonishing discoveries of science, we still have only the vaguest idea of how the brain works. In The Idea of the Brain, scientist and historian Matthew Cobb traces how our conception of the brain has evolved over the centuries. Although it might seem to be a story of ever-increasing knowledge of biology, Cobb shows how our ideas about the brain have been shaped by each era's most significant technologies. Today we might think the brain is like a supercomputer. In the past, it has been compared to a telegraph, a telephone exchange, or some kind of hydraulic system. What will we think the brain is like tomorrow, when new technology arises? The result is an essential read for anyone interested in the complex processes that drive science and the forces that have shaped our marvelous brains. |
| apple stack cake history: The Baker's Appendix Jessica Reed, 2017-03-21 The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts. Bakers will wonder how they ever lived without this indispensable resource, featuring: • Cups-to-grams conversions for ingredients • Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations • Ingredient substitutions • DIY extracts, natural food colorings, sprinkles, and more • Decorating tips for cakes and cookies • Conversions for oven temperatures • Adjustments for baking at high altitudes • Volume charts for baking pans of all sizes |
| apple stack cake history: Joy the Baker Cookbook Joy Wilson, 2012-02-28 Joy the Baker Cookbook includes everything from Man Bait Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast. |
| apple stack cake history: A Culinary History of Kentucky Fiona Young-Brown, 2016-04-14 Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State’s food history. Kentucky’s cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water. |
| apple stack cake history: Mad about Macarons! Jill Colonna, 2011-03-01 Guides readers through each step in making perfect Parisian macarons every time. |
| apple stack cake history: Great British Bakes Mary-Anne Boermans, 2013-11-07 *Winner of the Guild of Food Writers First Book Award 2014* Food writer and baker extraordinaire Mary-Anne Boermans has delved into the UK’s fine baking history to rediscover the long-forgotten recipes of our past. These are recipes that fill a cook with confidence, honed and perfected over centuries and lovingly adapted for use in 21st-century kitchens. Here you will find such tempting delights as Welsh Honey Cake, Lace Meringues, Rich Orange Tart, Butter Buns, Pearl Biscuits and Chocolate Meringue Pie. They are triple-tested recipes that do not rely on processed, pre-packaged ingredients and they are all delicious. And Mary-Anne reveals the stories behind the bakes, with tales of escaped princes, hungry politicians and royal days out to sample the delicacies of Britain’s historic bakeries. This very special collection sits confidently among the best of British cookery writing, with recipes that have stood the test of time and that will both surprise and delight for years to come. |
| apple stack cake history: Heritage Sean Brock, 2014-10-21 New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. |
| apple stack cake history: Eight Flavors Sarah Lohman, 2016-12-06 This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured. |
| apple stack cake history: Vegan Chocolate Fran Costigan, 2013-10-22 It can be difficult to find truly indulgent vegan desserts -- especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic. |
| apple stack cake history: Zoë Bakes Cakes Zoë François, 2021-03-16 IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake. |
| apple stack cake history: Safekeeping Abigail Thomas, 2011-08-03 A beautifully crafted and inviting account of one woman’s life, Safekeeping offers a sublimely different kind of autobiography. Setting aside a straightforward narrative in favor of brief passages of vivid prose, Abigail Thomas revisits the pivotal moments and the tiny incidents that have shaped her life: pregnancy at 18; single motherhood (of three!) by the age of 26; the joys and frustrations of three marriages; and the death of her second husband, who was her best friend. The stories made of these incidents are startling in their clarity and reassuring in their wisdom. This is a book in which silence speaks as eloquently as what is revealed. Openhearted and effortlessly funny, these brilliantly selected glimpses of the arc of a life are, in an age of excessive confession and recrimination, a welcome tonic. |
| apple stack cake history: Albion's Seed David Hackett Fischer, 1991-03-14 This fascinating book is the first volume in a projected cultural history of the United States, from the earliest English settlements to our own time. It is a history of American folkways as they have changed through time, and it argues a thesis about the importance for the United States of having been British in its cultural origins. While most people in the United States today have no British ancestors, they have assimilated regional cultures which were created by British colonists, even while preserving ethnic identities at the same time. In this sense, nearly all Americans are Albion's Seed, no matter what their ethnicity may be. The concluding section of this remarkable book explores the ways that regional cultures have continued to dominate national politics from 1789 to 1988, and still help to shape attitudes toward education, government, gender, and violence, on which differences between American regions are greater than between European nations. |
| apple stack cake history: Around My French Table Dorie Greenspan, 2010-10-08 When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time. |
| apple stack cake history: A Baker's Year Tara Jensen, 2018-02-13 A Baker's Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays--Amazon.com. |
| apple stack cake history: The Vintage Baker Jessie Sheehan, 2018-05-15 One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom |
| apple stack cake history: Rock Recipes Barry C. Parsons, 2014-10-29 From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described lifelong food obsessive, Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist! |
| apple stack cake history: The Cake Mix Doctor Anne Byrn, 2003-01-01 The cake mix doctor...doctors cake mixes to create more than 200 luscious desserts with from-scratch taste. |
| apple stack cake history: Oral History Lee Smith, 2011-12-06 The best novel so far by a writer whose growth has been steady and sure . . . . [Oral History] tells the story of the Cantrell family and the odd curse that its members believe to have hung over them. It is a tale that begins in the late 19th century with Granny Younger, the midwife, and continues well into the 20th century through several generations of Cantrells; it is also a tale deeply rooted in the folk culture of the Appalachians, a tale that in the best tradition of folklore contains 'story upon story.' -- The Washington Post Book World A novel as dark, winding, complicated as the hill country itself. . . You could make comparisons to Faulkner and Carson McCullers, to The Sound and the Fury, As I Lay Dying, and Wuthering Heights. You could employ all those familiar ringing terms of praise: 'rare,' 'brilliant,' 'unforgettable.' But Lee Smith and Oral History make you wish all those phrases were fresh and new, that all those comparisons had never before been made. For this is a novel deserving of unique praise. -- The Village Voice Deft and assured . . . She is clearly drunk on the language of Appalachia, on its stories and its people . . . . She is nothing less than masterly. -- The New York Times Book Review |
| apple stack cake history: The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking Maria Parloa, 1872 This 1872 cookbook contains recipes for Thanksgiving staples like pumpkin pie, mashed potatoes and boiled turkey. |
| apple stack cake history: Cakes and Ale William Somerset Maugham, 1967 |
| apple stack cake history: Unix System Administration Handbook Evi Nemeth, 2001 Now covers Red Hat Linux! Written by Evi Nemeth, Garth Snyder, Scott Seebass, and Trent R. Hein with Adam Boggs, Rob Braun, Ned McClain, Dan Crawl, Lynda McGinley, and Todd Miller This is not a nice, neat book for a nice, clean world. It's a nasty book for a nasty world. This is a book for the rest of us. -Eric Allman and Marshall Kirk McKusickI am pleased to welcome Linux to the UNIX System Administration Handbook! -Linus Torvalds, TransmetaThis book is most welcome! -Dennis Ritchie, AT&T Bell Laboratories This new edition of the world's most comprehensive guide to UNIX system administration is an ideal tutorial for those new to administration and an invaluable reference for experienced professionals. The third edition has been expanded to include direct from the frontlines coverage of Red Hat Linux. UNIX System Administration Handbook describes every aspect of system administration-from basic topics to UNIX esoterica-and provides explicit coverage of four popular UNIX systems: This book stresses a practical approach to system administration. It's packed with war stories and pragmatic advice, not just theory and watered-down restatements of the manuals. Difficult subjects such as sendmail, kernel building, and DNS configuration are tackled head-on. Examples are provided for all four versions of UNIX and are drawn from real-life systems-warts and all. This book is where I turn first when I have system administration questions. It is truly a wonderful resource and always within reach of my terminal. -W. Richard Stevens, author of numerous books on UNIX and TCP/IPThis is a comprehensive guide to the care and feeding of UNIX systems. The authors present the facts along with seasoned advice and numerous real-world examples. Their perspective on the variations among systems is valuable for anyone who runs a heterogeneous computing facility. -Pat Parseghian, TransmetaWe noticed your book on the staff recommendations shelf at our local bookstore: 'Very clear, a masterful interpretation of the subject.' We were most impressed, until we noticed that the same staff member had also recommended Aunt Bea's Mayberry Cookbook. -Shannon Bloomstran, history teacher |
| apple stack cake history: Shuck Beans, Stack Cakes, and Honest Fried Chicken Ronni Lundy, 1994-07-07 The delicious flavors of the Mountain South are captured in this mouth-watering, down-home cookbook. Recipes for more than 180 easy-to-fix Southern-style meals are featured, marvelously seasoned with very special memories from some of Country Music's most beloved stars. A fresh, entertaining approach.--Atlanta Constitution. |
| apple stack cake history: The Things They Carried Tim O'Brien, 2009-10-13 A classic work of American literature that has not stopped changing minds and lives since it burst onto the literary scene, The Things They Carried is a ground-breaking meditation on war, memory, imagination, and the redemptive power of storytelling. The Things They Carried depicts the men of Alpha Company: Jimmy Cross, Henry Dobbins, Rat Kiley, Mitchell Sanders, Norman Bowker, Kiowa, and the character Tim O’Brien, who has survived his tour in Vietnam to become a father and writer at the age of forty-three. Taught everywhere—from high school classrooms to graduate seminars in creative writing—it has become required reading for any American and continues to challenge readers in their perceptions of fact and fiction, war and peace, courage and fear and longing. The Things They Carried won France's prestigious Prix du Meilleur Livre Etranger and the Chicago Tribune Heartland Prize; it was also a finalist for the Pulitzer Prize and the National Book Critics Circle Award. |
| apple stack cake history: The Simple Bites Kitchen Aimee Wimbush-Bourque, 2017-10-03 National Winner for Gourmand World Cookbook Awards 2017 - Family Books Winner of the 2018 Taste Canada Awards - General Cookbooks, Silver Delicious, wholesome family-friendly recipes from the creator of the award-winning Simple Bites blog Toasty warm in the winter and cool in the summer, Aimée’s comfortable kitchen is a place where the family gathers, cooks together, and celebrates everyday life. In The Simple Bites Kitchen, she brings her love of whole foods to the table and shares heart-warming kitchen stories and recipes that are nutritious, fairly simple to make, and utterly delicious. Aimée knows the challenges that come with feeding a family and tackles them head on by providing lunchbox inspiration, supper solutions and healthy snack options. Aimée’s collection of 100 wholesome recipes draws on her experience as a mom and a seasoned cook and is brimming with fresh ingredients and simple instructions so that you can cook with confidence knowing you’re providing your family with healthy and great-tasting meals. You and your family will enjoy recipes from Overnight Spiced Stollen Swirl Buns and Maple-Roasted Pears with Granola for breakfast, Tequila-Lime Barbecue Chicken and Strawberry Rhubarb Pie for a fresh air feast, garden-inspired recipes like Harvest Corn Chowder and Lentil Cottage Pie with Rutabaga Mash, and family dinner favourites like Roast Chicken with Bay Leaf and Barley and Cranberry-Glazed Turkey Meatloaf with Baked Sweet Potatoes. Filled with beautiful photography, The Simple Bites Kitchen also includes recipes to keep your preserves pantry well-stocked all year, tips, simple tutorials and inspiration and ideas for homespun hospitality. |
| apple stack cake history: Carrie Stephen King, 2011-08-30 #1 NEW YORK TIMES BESTSELLER • WITH A NEW INTRODUCTION BY MARGARET ATWOOD • Stephen King's legendary debut, the bestselling smash hit that put him on the map as one of America's favorite writers • In a world where bullies rule, one girl holds a secret power. Unpopular and tormented, Carrie White's life takes a terrifying turn when her hidden abilities become a weapon of horror. “A master storyteller.” —The Los Angeles Times • “Guaranteed to chill you.” —The New York Times • Gory and horrifying. . . . You can't put it down. —Chicago Tribune Unpopular at school and subjected to her mother's religious fanaticism at home, Carrie White does not have it easy. But while she may be picked on by her classmates, she has a gift she's kept secret since she was a little girl: she can move things with her mind. Doors lock. Candles fall. Her ability has been both a power and a problem. And when she finds herself the recipient of a sudden act of kindness, Carrie feels like she's finally been given a chance to be normal. She hopes that the nightmare of her classmates' vicious taunts is over . . . but an unexpected and cruel prank turns her gift into a weapon of horror so destructive that the town may never recover. |
| apple stack cake history: Baking at the 20th Century Cafe Michelle Polzine, 2020-10-20 Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020 “This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it will knock your socks off, and wash and fold them too. Who wouldn't want a slice of that? With Schlag, of course. |
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