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Product Description
What's a cake? If you're living in the United States, a cake is a sweet, often layered dessert treat, usually frosted and served at a celebration such as a birthday, a wedding, or an anniversary. In France, patisseries offer edible works of art, combining architectural skill with a facility in combining sugar and flour. China is home to the mooncake, England gives us 'puddings' (which are often cakes!), Australia perfected the Pavlova meringue cake in honour of the Russian prima ballerina, and bite-sized fruit fritters are popular in West Africa. Author Krystina Castella became intrigued by the cultural history of cake when she hosted a bake sale with the international students she teaches and each student brought a cake from his or her family's heritage. This collection of international cakes was the beginning of "A World of Cake", an adventurous exploration of global cake culture. The fascinating culinary journey includes all kinds of fun-to-read facts, such as 'A Field Guide to Cakes', 'World Tour of Cake Holidays', and 'Family Trees' for each kind of cake. Clear instructions, illustrations, and hundreds of colour photos accompany the recipes. Who knew that edification could be this much fun? Or this delicious? Including doughnuts, fritters, dumplings, milk treats, candy, and frosting, "A World of Cake" is more than a cookbook, more than an anthropology lesson, and way more fun than a textbook. Where else could readers find an entire section devoted to cakes named after famous people? With subcategories? Castella embraces the spirit of celebration with this big, must-have book for anyone who loves making, eating, or just enjoying any version of a sweet treat.
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Most Helpful Customer Reviews
15 of 16 people found the following review helpful:
1.0 out of 5 stars
Don't judge this book by it's attractive cover,
By
This review is from: A World of Cake (Paperback)
A very attractive looking book this which promises all sorts of delights. The author has adopted a novel approach starting with the descriptive first chapter "Cake Walk: A Sweet Tour of Cake History, Culture and Language" and continues this tour theme throughout with lists of cakes matching National holidays, World cakes for birthdays, Christmas Cakes around the World, Baby Cakes and so forth and an intriguing categorising of cakes into "family trees" of meringues, sponges etc.The book has beautiful illustrations throughtout and presents as a very attractive package until, that is, one examines the recipes with close attention. My first criticism is the number of recipes devoted to the Far East, India, China and Japan. These are fairly fiddly and complicated, best eaten in situ or at a restaurant. But that's as it may be, this wouldn't bother me if it not for the serious doubts I entertain as to the integrity of the author's research into her recipes. Limiting my comments to those areas of cake-world that I know best: the Caribbean and the British Isles I was horrifed to see the author's Trinidadian Black Cake had red wine as an ingredient. This is not at all what one wants to see in a Black Cake whose taste must be mellow and suave; this is achieved by either port wine or kosher wine,both of rich provide a rich sweetness to the cake while red wine would add a most unwelcome souring element. Zero marks too to the author's assertion that Hummingbird Cake owes it's provenance to Jamaica - it is generally credited to America's deep South and is certainly not part of the traditional canon of Jamaican cakes. Moving on to the section on The British Isles there is a recipe for Victoria Sponge, that most quintessentially English of cakes, made as every baker knows with eggs, butter, sugar and flour (occasionally a little milk may be added). Here among rather strange proportions are lots of heavy cream, not as decoration but instead of the usual butter. Whatever it is , it's not a Victoria Sponge. Her Dundee Cake contains fresh pineapple chunks and fresh or frozen cherries!!as well as Guinness so it's a most peculiar hybrid of an Irish Guinness cake and some sort of fruit cake but whatever it is most emphatically not a Dundee Cake. I don't need to go on, howlers like these abound throughout the book. I am not tempted to try any of the recipes and it is a clear waste of money to buy this book.
0 of 1 people found the following review helpful:
4.0 out of 5 stars
Nice book,
By
This review is from: A World of Cake (Paperback)
I brought this for a friend for her birthday but I did have a look at it first and it is a really nice book, the biggest problem is is that it is American so alot of the ingredients are hard to find.I have since first writing this review made some cakes from it and have to say despite unconventional ingredients the cakes still turn out really well.
1 of 8 people found the following review helpful:
5.0 out of 5 stars
Just love it!,
By Alexandra (Liverpool) - See all my reviews
This review is from: A World of Cake (Paperback)
Very interesting, colourful book. Already I tried few recipes. Cakes are very tasty. I think it will be my favourite book.
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