One Cake, One Hundred Desserts: Learn One Foolproof Cake Recipe and Make One Hundred Desserts
Author: Greg Cas
With One Cake, One Hundred Desserts master just one basic cake recipe and you'll be able to turn out one hundred other desserts simply by adding a pinch of this or a dash of that.
The basic cake is easy. While the rich golden vanilla flavor is scrumptious on its own with nothing more than a sprinkle of powdered sugar, why stop there? The same recipe can be transformed into gooey, guilty-pleasure favorites such as Peanut Butter and Jelly Upside-Down Cake, Root Beer Float Ice Cream Cake, or Milk Chocolate Mousse Cake.
The basic recipe can also be turned into other show-stopping desserts, from cookies and brownies to pies, puddings, and petits fours. Whip up delectable treats like Banana Cream Roulade, Orange Vanilla Baked Alaska, Double Chocolate Mousse Bombe, and Butterscotch Madeleines.
One Cake, One Hundred Desserts has the perfect recipe for every occasion. In addition, there are color photographs of the desserts. Baking is now a piece of cake!
Library Journal
Case, an accomplished pastry chef, and Fisher, an editor at Cook's Country magazine, have written a distinctive baking book that revolves around using one cake recipe as a foundation for 100 desserts, including cupcakes, bar cookies, madeleines, roulades, charlottes, bombes, trifles, and jelly rolls. In their introduction, the authors offer hints on tools and techniques, including the recommendation that readers use a KitchenAidR mixer for making the basic cake mix since the eggs are beaten for six minutes (three minutes on high speed). Beginning with a Hot Milk Sponge Cake, the recipes also include Milk Chocolate Mousse Cake, Peanut Butter Cupcakes, and Strawberry Shortcake. Cholesterol watchers, beware: the basic cake recipe contains three eggs and three egg yolks, and a Spiced Pumpkin Mousse Charlotte adds two more eggs plus a cup of heavy cream. The fillings, frostings, and toppings are creative and delicious-a buttercream frosting calls for custard in addition to butter. An excellent addition to all dessert cookbooks; recommended for all compulsive bakers.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.
Book review: Study Guide to Accompany Macroeconomics or In the Society of Nature
Drizzle of Honey: The Life and Recipes of Spain's Secret Jews
Author: David M Gitlitz
From the Authors
The 100 modernized recipes in this book are based on information found in Spanish Inquisition documents and other works from the 15th through the 17th centuries. These references to culinary customs show how some conversos (sometimes called crypto-Jews) strove to maintain aspects of Jewish life even when it jeopardized their well-being. When we can, we give the biography of the person who referred to or made the culinary dish. Occasionally the person was found guilty and punished severely, but not always. Generally the person was sentenced to lesser punishment (jailing) or even sent home, required to perform certain religious acts (going to mass, confessing) on a regular basis. The Spanish Inquisition has perhaps the highest acquittal rate of the European inquistions. The recipes for salads, egg dishes, vegetables, meat casseroles, fish, pastries, holiday dishes, and desserts bring to life aspects of the daily existence of a group of people in the Iberian Peninsula and Spain's colonies in the New World over nearly three centuries. When we make these dishes we think how the crypto-Jews held on to their customs and their ancestors' cuisine. Even though the sources are sometimes saddening, we are impressed with the amount of information and detail we can learn about people's lives during those difficult centuries. We think that recreating those recipes and then eating them in 20th-century America gains us a needed glimpse of another world and time.
Linda Davidson/David Gitlitz (dgitlitz@aol.com), March 2, 1999.
Library Journal
The "secret Jews" are the Iberian Jews who were forcibly converted to Catholicism under the Spanish Inquisition but still maintained Jewish religious practices in the privacy of their homes. Since this was strictly forbidden, the courts devoted a lot of time to ferreting out the "secret Jews," using the testimony of neighbors, servants, and family members. The authors, specialists in Spanish history and culture, have written a meticulously researched scholarly work focusing on this aspect of the Inquisition, using a variety of primary sources but relying mostly on the testimony of those questioned and often sentenced to imprisonment or worse. From these sources, they have re-created dozens of medieval recipes. While their efforts to discover and preserve this aspect of Jewish heritage are laudable, perhaps the idea of a cookbook was misguided. A recipe headnote that concludes "Maria went to the stake on November 20, 1486" is unlikely to make many readers feel like making Maria Sanchez's Greens. For religious/cultural history collections and some specialized cookery collections.
Table of Contents:
| Acknowledgments | xi |
| Preface | xiii |
| Introduction | l |
| Jews and Conversos in Late Medieval Iberia | 1 |
| Sephardic Cuisine and the Inquisition | 3 |
| Eating in Medieval Iberia | 5 |
| A Note About the Published Resources | 6 |
| Modern Sephardic Cooking | 10 |
| A Note About the Contributors | 11 |
| Cooking Medieval in a Modern Kitchen | 13 |
| Ingredients | 13 |
| Sabbath Stews | 18 |
| Recipes, Stories & Commentary | |
| Salads and Vegetables | 27 |
| Eggs | 70 |
| Fish | 82 |
| Fowl | 108 |
| Beef | 146 |
| Lamb and Goat | 187 |
| Sausages | 209 |
| Meat and Fish Pies | 222 |
| Breads | 242 |
| Desserts and Snacks | 252 |
| Endnotes | 303 |
| Bibliography | 319 |
| Culinary Sources | 319 |
| Historical Sources | 322 |
| Index | 325 |
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