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All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered (Inglese) Copertina rigida – 1 nov 2009

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4,2 su 5 stelle 68 recensioni clienti

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Melissa Gray is a producer for National Public Radio's All Things Considered.

Annabelle Breakey is a San Francisco-based photographer.

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Amazon.com: 4.2 su 5 stelle 68 recensioni
5 di 5 persone hanno trovato utile la seguente recensione
3.0 su 5 stelle Fun, but not for beginners 1 maggio 2012
Di ANNE107 - Pubblicato su Amazon.com
Formato: Copertina rigida Acquisto verificato
I bought this book because I saw the Spanish meringue cake, and it called to me! Had I looked through it more carefully, I might not have. Having said that, however, I am having fun working my way through it. I even have a Pinterest Board tracking my progress!
If you really want to learn about baking, I recommend the King Arthur Baker's Companion, or, just go to their website. They know everything there is to know, and if you have a question, they will answer it. There are other, more reliable cookbooks than All Cakes Considered. So, once again, if you are a beginner, I suggest Maida Heatter. Stay away from Rose Levy Beranbaum, btw.
The writing style, you should know, is not Elizabeth David. Grey is cutesy enough to make you fwow up. So, a good read it ain't! And, another flaw is that there are not enough photos or drawings, which might have been helpful as there are no good descriptions of any stage of the process.
Again, I caution the beginner: because much of her information is either wrong or misleading, don't try these without some back-up.
The recipes (so far) are well-chosen. However, if the Spanish meringue cake doesn't knock my socks off, I am coming back to downgrade this review!! (No spoilers, please!)
4 di 4 persone hanno trovato utile la seguente recensione
4.0 su 5 stelle Flawed but, conversely, excellent 12 maggio 2010
Di Sweet baker - Pubblicato su Amazon.com
Formato: Copertina rigida Acquisto verificato
I've been baking a lot of the recipes from this book and find that the quality and dependability of the recipes are uneven, but when they are good, they are great. The technique described in the earliest recipes is brilliant, and has made a major difference in the way I bake cakes. Room-temperature butter and eggs -- beating the butter until it is light and fluffy before adding the sugar -- adding the dry ingredients alternately with the liquid -- these are all steps that I've seen in cookbooks over these many decades that I've been baking, but this book tells you why, and gives you the recipes to practice on. I've made a fair proportion of the recipes in this book, and have generally been pleased with the results. None of them are, as written, best in class, but some can become so with a few changes (why use any water at all in the butter rum cake -- use all rum!). I admit that we don't buy cookbooks so we can figure out how to improve the recipes in them, but this one does give one a lot of information that is useful. Most valuable tip I've had in 40 years of baking -- use Baker's Joy to grease and flour pans. It makes Bundt pan preparation and release of the cake a snap. Once I bought the Baker's Joy, I became a Bundt pan addict and bought 7 or 8 delightful designs of them to make my cakes beautiful and fun. I'm not bothered by a lot of the complaints that people have mentioned here -- they are valid complaints but I'm experienced enough as a baker to avoid the pitfalls mentioned. But I agree that there should have been better editing and that the book could be improved on. I'm looking forward to the second edition to fix the problems!
6 di 6 persone hanno trovato utile la seguente recensione
3.0 su 5 stelle Funny, witty, but not that practical 19 novembre 2010
Di Patrick - Pubblicato su Amazon.com
Formato: Copertina rigida Acquisto verificato
I was really drawn to this cake cookbook. As an avid, experienced home baker, I found it thoughtful, beautiful and full of intriguing recipes. I have made several cakes so far and have a few issues. First, 8" and 9" pans really are not completely inter-changable. I made her German's Chocolate Cake recipe with disappointing results. It turns out that the cake portion follows the recipe on the back of the Baker's German's chocolate box. The box recommends using 3 9" pans. I should have followed this. I used 2 8" pans with nearly overflowing, deflated results. Not too big of a deal, but note worthy. The biggest challenge came with the pecan coconut filling. Really vague directions, "stir til thickened," -- how thick, how long? My end result, after putting it in the freezer to thicken, was a runny mess. I hope the cake is not soggy. Bummer. Also the Key Lime Cake. This was delicious but called for 1/2 cup of key lime juice, which she claims is about 4 limes. 4 limes yielded me about 1 Tbsp of juice. And the Black Walnut Cake -- who knew black walnuts would be so hard to find? OK, enough ranting ... just be careful and take this book with a grain of salt.
4.0 su 5 stelle Cakes with a story behind their creation 21 novembre 2015
Di C. Ciccone - Pubblicato su Amazon.com
Formato: Copertina rigida Acquisto verificato
I bought this book after borrowing from my local library. So enjoyed reading all the stories and inspirations for the recipes that I decided it would have a worthy place on my cookbook shelf. Since I enjoy NPR and know the voices of Melissa's work colleagues, their endorsement was valuable. Have yet to bake from it, but the recipes and tips seem well written overall to achieve a good bake!
5.0 su 5 stelle My favorite cook book 22 agosto 2016
Di Active retiree - Pubblicato su Amazon.com
Formato: Copertina rigida Acquisto verificato
I have purchased several copies of this book, kept two and gave others away as gifts. My original one is stained and marked up and is falling out of the binding. I read it cover to cover and am making much better cakes. Melissa gives great advice such as 1) buy really good pans, 2) get to know your oven.