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Review
Those who already own one of Julie Duff's books on cakes and baking will no doubt be delighted to discover she has now brought out Cakes from Around the World, which includes some superb recipes, including the Austrian doughnuts, Krappen, which if eaten while warm and tossed in brown sugar are simply scrumptious. Her chocolate brownies from America are fantastic too. --Helen Peacocke, The Oxford Times
More exotic delights can be found in the always reliable Julie Duff's Cakes From Around the World: easy to follow recupes with context, provenance and inspirational pics. --Elisabeth Luard, The Scotsman
A comprehensive and fascinating collection, from Egyptian spiced chocolate cake to Sri lankan love cake. --Wedding Cake
More exotic delights can be found in the always reliable Julie Duff's Cakes From Around the World: easy to follow recupes with context, provenance and inspirational pics. --Elisabeth Luard, The Scotsman
A comprehensive and fascinating collection, from Egyptian spiced chocolate cake to Sri lankan love cake. --Wedding Cake
Product Description
In 2003 Grub Street published Julie Duff's first book, "Cakes Regional & Traditional". The book was short listed for the prestigious Glenfiddich Award and was highly praised in the press especially by Nigel Slater and Tom Parker Bowles and has established itself as the classic work on British cakes. Julie now follows that comprehensive work with an equally thorough and entertaining bible which has taken four years to research and write, by gathering together all the great cake recipes from around the world. There are recipes from Europe, Scandinavia, the Middle East, the USA, the Caribbean, the Far East, Latin America, Australia, New Zealand, as well as ones from Iceland, South Africa, Patagonia and the Gulf States. There are large cakes, small cakes, plain cakes, fancy cakes, light cakes, rich cakes, fruit cakes, spicy cakes, apple, orange and lemon cakes, coffee and chocolate cakes, iced cakes, layer cakes, sponge and yeasted cakes. Included are recipes for brownies, cupcakes, muffins, macaroons, cheesecakes, parkins, pound cakes, streusels, gingerbreads and shortbreads.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
Julie Duff's first book on British cakes, Cakes Regional and Traditional is one of my best-loved and most-baked from baking books so I was eager to read and try recipes from this book. It follows the same format as her previous book, snippets of the history of the cake followed by a clear and simple recipe but it lacks the coherence of her first book,perhaps because her subject is so broad.
Some of her recipes were less than convincing. The Ras-El- Hanout Cake on page 148 requires the fruit to be soaked in Earl Grey Tea and the method and resulting cake resemble a traditional British Boiled Fruit Cake more than anything a Moroccan is likely to make. Where did she get the recipe from? Or did she make it up, thinking the use of Ras-El-Hanout spices would be enough to make an ordinary boiled fruit cake Moroccan? She gives two recipes for Caribbean Rum Cakes both of which use black treacle to attain the requisite dark colour. This is totally incorrect as treacle would give a bitter tinge to the cakes. What is required is Burnt Sugar Syrup which one can either make or buy. Then there is the White Mountain Cake on page 108 which in the recipe given is just a plain sponge wheares I always understood it to be a layer cake lavishly covered in white icing.
On the other hand one also gets the impression that the author is making a praiseworthy attempt to save some lesser known cakes from oblivion as she did very sucessfully in Cakes Regional and Traditional. The Indonesian Lapis Legit Cake which uses 30 egg yolks is a case in point as few people would want to be so profligate with egg yolks nowadays. Or even the relatively restrained 18 egg yolks in the Bibinca from Goa. I don't know whether the author has tried these recipes but I don't intend to.
In fact not many recipes appeal to me in this book but there are a few good ones: Apple Streusel Cake, MelkTert, Viennese Curd Cheesecake but perhaps not enough to recommend buying the book.
Some of her recipes were less than convincing. The Ras-El- Hanout Cake on page 148 requires the fruit to be soaked in Earl Grey Tea and the method and resulting cake resemble a traditional British Boiled Fruit Cake more than anything a Moroccan is likely to make. Where did she get the recipe from? Or did she make it up, thinking the use of Ras-El-Hanout spices would be enough to make an ordinary boiled fruit cake Moroccan? She gives two recipes for Caribbean Rum Cakes both of which use black treacle to attain the requisite dark colour. This is totally incorrect as treacle would give a bitter tinge to the cakes. What is required is Burnt Sugar Syrup which one can either make or buy. Then there is the White Mountain Cake on page 108 which in the recipe given is just a plain sponge wheares I always understood it to be a layer cake lavishly covered in white icing.
On the other hand one also gets the impression that the author is making a praiseworthy attempt to save some lesser known cakes from oblivion as she did very sucessfully in Cakes Regional and Traditional. The Indonesian Lapis Legit Cake which uses 30 egg yolks is a case in point as few people would want to be so profligate with egg yolks nowadays. Or even the relatively restrained 18 egg yolks in the Bibinca from Goa. I don't know whether the author has tried these recipes but I don't intend to.
In fact not many recipes appeal to me in this book but there are a few good ones: Apple Streusel Cake, MelkTert, Viennese Curd Cheesecake but perhaps not enough to recommend buying the book.
4 of 5 people found the following review helpful
Format:Hardcover
I doubt very much if the author has actually test-baked any of the recipes in this book. The cooking times are WAY out. I attempted two of the cakes in this book. In both cases the quoted cooking times of 30 minutes should have been nearer to 1 HOUR. Don't waste your time buying this.
2 of 6 people found the following review helpful
Format:Hardcover
A great book! The recipes are well written and easy to follow. Everything we've made so far from this book has turned out exactly as expected, even complicated cakes like the Victoria Sponge worked brilliantly the first time we made it.
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