THE CAKE BOOK(糕点专集（烹饪类）)

2006-5  

John Wiley & Sons  

Tish Boyle (Author)  

Cakes are the edible symbol of life's celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art & Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.
The Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time—or ambition—you have. You'll find recipes for traditional favorites, like Deeply Dark Devil's Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.
Complete with decorating tips and techniques, a troubleshooting table, and a comprehen?sive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you'll always turn to, whether you're new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. From simple cakes for everyday get-togethers to layered creations befitting special occasions, The Cake Book will help you bake the perfect cake every time.

length: (cm)24.1 　　　 　　　　　 　　　　　 width:(cm)19.4

Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

I. INTRODUCTION.II. INGREDIENTS FOR YOUR CAKES.III. CAKE--BAKING EQUIPMENT.IV. CAKE--MAKING TECHNIQUES, TIPS AND TROUBLESHOOTING.V. CAKE DECOR.VI. ANGEL FOOD, CHIFFON, AND SPONGE CAKES.1. Heavenly Angel Food Cake.2. Michael's Double Chocolate Angel Food Cake.3. Classic Chiffon Cake.4. Spiced Chiffon Cake (variation).5. Lime Chiffon Cake (variation).6. Banana Walnut Chiffon Cake (variation).7. Vanilla--Flecked Chiffon Cake.8. Orange Chiffon Cake.9. Hot Milk Sponge Cake.10. Classic Genoise.11. Almond Genoise.12. Boston Cream Pie.13. The Ultimate Lemon Roll.14. Opera Cake.15. Chocolate Hazelnut Buche de Noel.VII. POUND CAKES AND COFFEE CAKES.1. Plainly Perfect Pound Cake.2. Lime Poppy Seed Pound Cake (variation).3. Lemon Poppy Seed Pound Cake.4. Toasted Almond Pound Cake.5. Luxe Pound Cake.6. Lemon--soaked Ginger Pound Cake.7. Cinnamon Swirl Buttermilk Pound Cake.8. Cherry--Almond Cream Cheese Pound Cake.9. Rich Marble Pound Cake with Chocolate Glaze.10. Deep Chocolate Sour Cream Pound Cake.11. Sour Cream--Blueberry Crumb Cake.12. Buttermilk Peach Coffee Cake.13. Filled Coffee Cake.14. Brioche Cake with Caramel Custard Cream.VIII. BUTTER-- AND OIL--BASED CAKES.1. Basic White Cake Layers.2. Coconut Cake Layers.3. Basic Golden Cake Layers.4. Deeply Dark Devil's Food Cake.5. Devilishly Moist Chocolate Cake.6. Sour Cream Chocolate Cake Layers.7. Chocolate Banana Quickcake.8. Fresh Ginger Spice Cake.9. Gingerbread Cake.10. Lemon Cornmeal Cake.11. Chocolate Guinness Cake.12. Pumpkin Walnut Cake.13. Saucy Chocolate Pudding Cake.14. Tres Leches Cake.15. Sticky Toffee Pudding Cake.16. Sour Cream Poppy Seed Cake with Whipped White Chocolate Lemon Ganache.17. Sour Cream Fudge Cake with Peanut Butter Frosting.18. Sacher Torte.19. Individual Glazed Chocolate Buttermilk Cakes.20. Chocolate Coconut Cupcakes.21. Solid Gold Carrot Cake.22. 'Seven' Layer Cake.23. Banana Cake with Caramel Espresso Frosting.24. German Chocolate Cake.25. Brooklyn Blackout Cake, 2003.26. Chocolate Walnut Torte with Cognac Cream.27. Lemon Lust Cake.28. Orange Grove Cake.29. Creamy Coconut Cake.IX. FRUIT--BASED CAKES.1. Lemon Souffle Cake.2. Apple Cake with Maple Frosting.3. Banana Walnut Cake.4. Classic Apple Charlotte.5. Date, Fig, and Golden Raisin Cake with Bourbon.6. Fig and Marsala Wine Cake.7. Jasmine and Ginger Plum Upside--Down Cake.8. Peach Tatin Cake.9. Rum--Sopped Fruitcake.10. Strawberry Shortcake.11. White Chocolate Raspberry Almond Cake.12. Black Forest Cake.X. FLOURLESS CAKES.1. Individual Warm Chocolate Cakes.2. Chocolate Almond Torte.3. Chocolate Intensity.4. Sunken Chocolate Cake.5. Chocolate Almond--Coconut Cake.6. Flourless Chocolate R

"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients—butter, sugar, flour, and eggs—into culinary artistry." —Tish Boyle

THE CAKE BOOK(糕点专集（烹饪类）) PDF格式下载

很厚很重很大. 列举的品种很多,介绍也很详细.一看就懂. 也介绍了一些BAKING 制作的基本材料及方法. 很好. 就是彩图少了点.

真的是原版书籍，质量是没的说，很厚，虽然彩色图片不是很多，但是方子介绍的很详细，稍微有点烘焙经验的都能看明白。英文也不是很难。推荐！！