Product Description 
Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings.\nCakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history.\nIn 
American Cake, Anne Byrn, creator of the 
New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen. 
 Review 
“If you like cakes, you're not alone. For 250 years, Americans have been making whatever cake they could with whatever they could find. Anne Byrn's impressive, big-hearted, historical tribute to the genre is a must-have for its dizzying diversity. (You surely haven't heard of Oregon prune cake, Texas sheath cake or Scripture Cake, have you?) You can trace America's gastronomic evolution and geographic expansion from cornmeal and molasses to Hershey bars and pineapples. Both the cakes and their stories are obscure, unexpected, delightful and worth getting to know, one sweet slice of history at a time.”\n— T. Susan Chang, NPR Kitchen Window\n“Readers will find decade-defining information, such as the popularity of using baby food fruit purees in baking in the 1970s, and sidebars on prominent baking figures who have made their marks in kitchens across the country, including Betty Crocker and Martha Stewart. These well researched and written pages go far beyond the average baking guide.”\n— 
Publisher’s Weekly\n“Fascinating, delightfully original, 
American Cake [is] author Anne Byrn’s can’t-stop-reading history lesson that’s masquerading as a cookbook. One that’s bound to be a prizewinner.”\n—Rick Nelson, Star Tribune\n“Byrn digs deep into America’s archives, including everyday recipe boxes, to find the history behind some of the country’s most popular cakes.”\n—Addie Broyles, Austin American-Statesman 
 About the Author 
Anne Byrn is the bestselling author of the 
Cake Mix Doctor and 
Dinner Doctor cookbook series. Formerly a food editor at 
The Atlanta Journal-Constitution and a graduate of the La Verenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee. 
 Excerpt. © Reprinted by permission. All rights reserved. 
CHAPTER 1\n1650 to 1799\nBaking Cakes in Early America\nFROM THE PURITANS who settled in New England to the Dutch in New York, Quakers in Philadelphia, Germans in much of Southeastern Pennsylvania, and British on down the coastline to Charleston, people came to America to build a new life. Once home kitchens and bake ovens were established, and once a source of sweetener was available--whether it was local honey, maple syrup, molasses, or the more expensive white sugar--cake baking in America began.\nThe first true cakes baked at home on American soil were sweet, yeasty, breadlike cakes and fruitcakes, British £d cakes, cheesecakes, sponge cakes, and a molasses ginger cake. They were leavened with yeast cultures brought with the settlers from Europe or ma

American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes

Cookbooks, Food & Wine

Byrn, Anne

Baking

Rodale Books

Product Description 
Turn a cake mix into a cake masterpiece! Discover 175 decadent and quick modern recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor.\nAnne Byrn is known for her cake mix magic, and 
A New Take onCake makes baking from a boxed mix as inspiring as it is easy—everything from vegan tortes to gluten-free cakes, doughnuts to cake pops, and whoopie pies to a wedding cake. All for snacking, celebrating, and everything in between!\nWith 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you’ll find your calling—and won’t have to spend all day making it. 
 About the Author 
Anne Byrn is the bestselling author of 
American Cookie, American Cake, The Cake Mix Doctor, and the 
 Dinner Doctor cookbook series. Formerly a food editor at 
The Atlanta Journal-Constitution and a graduate of the La Varenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee. 
 Excerpt. © Reprinted by permission. All rights reserved. 
IntroductionFrom Cake Mix to Cake Magnificent\nI wrote 
The Cake Mix Doctor when my children were young and my family life was joyous but frantic. Baking for birthdays, potlucks, and bake sales often took place late at night when my kids were in bed, and it was so easy to reach in the pantry for a box of cake mix to get things started. My dirty little secret (and savior!) . . .\nMy mother, Bebe, had been doctoring up cake mixes and slathering them with homemade frosting for years. It was her idea that I developed into a newspaper story and then into a book. But little did I know that using mixes as a time-saving foundation for everything from rich chocolate layers to lemony Bundts would resonate with millions of cooks who embraced my hacks as well as my fearless heart to write about cake mixes in what seemed a from-scratch world. And little did I know that that book, which my daughters grew up with, would allow them to embrace baking at an early age and help them become the confident bakers they are today.\nThe Cake Mix Doctor became a bestseller nearly overnight, and to this day people arrive at my book signings with a ragged, stained, much-loved copy in hand. They’ve circled the postage stamp–size photos of their favorite recipes. And if not, I don’t have to ask which recipes they’ve most baked—I just look at the batter-splattered pages!\nNow more than twenty years later, I am writing a new book for a new time. I still believe that you can turn a mix into a masterpiece—and I still want to help you bake cakes with only a handful of ingredients and be able to effortlessly savor the joy of home baking. But this time, I explore new flavors, new shapes of pans, new methods for baking and frosting cakes, new ways to make cake inclusive and friendly for all, and share not only exciting new recipes but updates of many Cake Mix Doctor classics using today’s smaller mixes. (Obviously, when companies downsized their mixes a decade ago, it perplexed a lot of us because favorite recipes didn’t work anymore.) Well, they will now!\nA New Take on Cake is built on what I originally cre- ated in 
 The Cake Mix Doctor, but it clearly is for baking today—the cakes are still easy, but are bolder, fresher, more pantry-driven, and often adventurous while remaining simple enough to inspire everyone. This book is for bakers of all ages, regardless of how much you have to spend on ingredients, where you live, your baking preferences, whether you’re vegan, gluten-free, or need to follow a sugar-free diet—and no matter your baking skill level.\nMany home bakers have told me how much they relied on the basic cakes and frostings in 
The Cake

A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! A Baking Book

Clarkson/Potter

Offers 175 recipes that use packaged cake mixes enhanced with additional ingredients to create special desserts with the ease and dependability of commercial cake mixes

The Cake Mix Doctor (Turtleback School & Library Binding Edition)

Turtleback

The Dinner Doctor (Turtleback School & Library Binding Edition)

The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&amp;A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.

The Cake Mix Doctor

Workman Publishing Company

The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&amp;A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.

The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession.
 It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.

Chocolate from the Cake Mix Doctor

A marriage of the fast and fantastic, The Dinner Doctor proves that it's possible to cook meals for your family that taste great—and require little time, preparation, or hassle. This is cooking that's not only about coping, but about pleasure. The first and most important step is choosing ingredients wisely. For the Dinner Doctor, that means prepared foods, whether canned, frozen, jarred, dried, or fresh from the salad bar or deli counter. Then comes the doctoring. Jarred roasted red peppers are puréed with canned chicken broth and sour cream, and garnished with fresh chives for a memorable chilled soup for a summer dinner party. Bagged coleslaw mix is dressed up with nuts, bottle ranch dressing and pre-crumbled cheese for a Blue Cheese, Walnut, and Apple Slaw. Jars of marinara turn into Linguine with Red Clam Sauce (just add a can of clams, dry white wine, and parsley) or a zingy Saturday Night Fever Pasta—with the help of black olive paste and capers. Even deli potato salad, as tasty as it often is, can take on a variety of personalities—enhance it with crumbled cooked bacon, or prepared horseradish, or curry powder and chopped scallions and shredded carrots. And bland chicken tenders—those saviors of quick cooking—are reinvented as Chinese Chicken, Chicken Piccata, and Curried Chicken and Apple Stew. Making excellent use of slow cookers, embracing myriad shortcuts, boosting flavor and freshness with hundreds of ideas and quick touches, The Dinner Doctor brings all the joy of serving from-scratch meals into harried lives.

The Dinner Doctor

Quick & Easy

What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn's The Cake Mix Doctor began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new Cake Mix Doctor Returns! From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes. That’s right, 160 amazing cake mix recipes for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more. And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake: cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community. The Cake Mix Doctor is back. Just say ahhhhh!

The Cake Mix Doctor Returns!: With 160 All-New Recipes

See the best price to sell, buy, or rent books by Byrn, Anne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Byrn, Anne

See the best price to sell, buy, or rent books by Byrn, Anne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes

A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! A Baking Book

The Cake Mix Doctor (Turtleback School & Library Binding Edition)

The Dinner Doctor (Turtleback School & Library Binding Edition)

The Cake Mix Doctor

The Cake Mix Doctor

Chocolate from the Cake Mix Doctor

Chocolate from the Cake Mix Doctor

The Dinner Doctor

The Cake Mix Doctor Returns!: With 160 All-New Recipes