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» » Chocolate Cake
Chocolate Cake e-book

Author:

Michele Urvater

Language:

English

Category:

Cooking

Subcategory:

Baking

ePub size:

1508 kb

Other formats:

azw lrf rtf mobi

Rating:

4.1

Publisher:

Clarkson Potter; 1 edition (October 9, 2001)

Pages:

416

ISBN:

0767906071

Chocolate Cake e-book

by Michele Urvater


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FREE shipping on qualifying offers.

Urvater guides bakers of all skill levels through a wealth of original and tempting variations on the standards, such as Pecan Bourbon Chocolate Cake or Hawaiian Coconut Cake with White Chocolate Ganache. And a plethora of fillings, icings, buttercreams, and glazes allows for nearly endless mixing and matching of layers and frostings. Each recipe has a designated level of difficulty, so even the novice baker will be able to achieve instant success–and chocolate gratification.

More than 150 chocolate cakes for every occasion. x, 405 pages : 27 cm. Notes. The original book is printed faintly.

Cake, Cooking (Chocolate), Cake, Cooking (Chocolate). New York : Broadway Books. More than 150 chocolate cakes for every occasion. Sony Alpha-A6300 (Control).

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Now, virtually every rendition of this best-loved dessert is presented in one tempting volumemore than 150 cakes for every occasion. Bestselling cookbook author and pastry chef Michele Urvater has collected and reinterpreted the finest recipes from American and European baking traditions.

If you were looking for the article about the book, then see Chocolate Cake (Book). Chocolate Cake" is a story by Michael Rosen, from his series of poems "Poems And Stories About My Family", from his book, "Quick Let’s Get Out of Here" (Puffin Books) and from the book of the same name. In the video Michael explains how much he loves chocolate cake, and how one night, he snuck downstairs in the middle of the night to "take a little look at i.

Chocolate Cake by Michael Rosen. I love chocolate cake  . Anyway, once we had this chocolate cake for tea and later I went to bed but while I was in bed I found myself waking up licking my lips and smiling. I love chocolate cake Page. It was the first thing 1 thought of. I could almost see it so I thought, what if I go downstairs and have a little nibble, yeah?

Michele Urvater Broadway Books. Recipes from this book. The result is a surprisingly light chocolate cake, quick to make, which kids love to help prepare because it is so easy.

Michele Urvater Broadway Books. Wacky Chocolate Cake. The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. I like it plain (for breakfast!) or with whipped cream and fresh berries on the side.

Chocolate cake is America’s favorite dessert, from fudgy brownies to mile-high layer cakes. Now, virtually every rendition of this best-loved dessert is presented in one tempting volume–more than 150 cakes for every occasion. Bestselling cookbook author and pastry chef Michele Urvater has collected and reinterpreted the finest recipes from American and European baking traditions. Here are easy homemade classics such as old-fashioned Devil’s Food Cake and Buttermilk Chocolate Cake as well as more challenging pastry-shop fare such as Sacher Torte, Hungarian Dobos Torte, and a festive Double Chocolate Christmas Log. There are heirloom cakes that date to the beginning of the last century and desserts as up-to-the-minute as individual warm chocolate cakes.Urvater guides bakers of all skill levels through a wealth of original and tempting variations on the standards, such as Pecan Bourbon Chocolate Cake or Hawaiian Coconut Cake with White Chocolate Ganache. And a plethora of fillings, icings, buttercreams, and glazes allows for nearly endless mixing and matching of layers and frostings.Each recipe has a designated level of difficulty, so even the novice baker will be able to achieve instant success–and chocolate gratification. Meticulous recipes along with advice on advance preparation, serving, decoration, and storage all make this comprehensive tribute to the ultimate dessert a book that belongs in every baker’s library.
Agalen
Very disappointed with the recipes. The most chocolate flavored recipes have no chocolate flavor. How is that possible with a cookbook that is only about chocolate cake? The recipes are not always the traditional ways of baking layer cakes (things like not alternating the wet and dry ingredients in the typical way), so maybe that's why they didn't turn out as expected. Everyone has their own standard for good chocolate cake, but these recipes were some of the weirdest ones I've ever made. I've made a lot of chocolate cakes and icing, and it is like the search for the holy grail to find the one you like the best. This is not holy grail. Do not be tempted to buy this book even though you could eat the cover.
Dynen
This delicious cookbook has an incredible variety of chocolate cake and icing recipes (who could imagine so many variations of Devil's Food??). I have made a few cakes from this cookbook, and they have been absolutely to-die-for. My only complaints are: 1. that they don't tell you which recipes produce that heavenly-looking slice of cake on the dust jacket, and 2. too few color plates! The recipes themselves vary from simple to very complicated, and from lightly to intensely chocolatey. There is sure to be something for everyone who likes chocolate cake here!
Boraston
I checked this book out at my local library and loved it so much I needed to purchase my own copy. It is chocked full of great recipes!
Cha
This is the only cake cookbook you ever need.
Kerahuginn
Michele Urvater?s ?Chocolate Cake? is subtitled ?150 Recipes from Simple to Sublime.? It briskly trots the globe from Austria (Walnut Chocolate Torte) to France (Reine de Saba, or Queen?s Cake) to Mexico (Aztec Devil?s Food Cake) to Hungary (Rigo Jancsi). Naturally there are scores of prototypically American cakes too, from Pillsbury Bake-Off finalists to cheesecakes and beyond.
Urvater came to write her cookbook in a roundabout manner. After having spent years working as a chef, hosting television programs on cooking and so on, she decided to enroll in New York City?s famed French Culinary Institute. After having earned her FCI diploma as a pastry chef, she had a new, more specialized outlook on her work.
Despite her considerable expertise, Urvater doesn?t scare off the home cook who has never made anything other than a boxed mix before. In fact, the book is a calming presence in the kitchen. ?Chocolate Cake? is arranged so that the easiest cakes are in the beginning. One wonderful recipe called Wacky Chocolate Cake is an excellent start for any beginner, and is particularly well-suited to a child baking with minimal adult supervision (my 7-year old and 4-year old actually made it ALL BY THEMSELVES--all I did was read the directions out loud to them and preheat the oven--an added bonus of this cake is that it's eggless, perfect for times when you need to serve dessert to someone with an egg allergy or cholesterol problems). All the cakes have a degree of difficulty indicated--one star denotes easy, two stars intermediate, and three stars advanced.
Urvater is relaxed about her chocolate choices. She prefers bittersweet chocolate to any other kind, but admits that when it comes to unsweetened chocolate, ?Any one of the national brands is acceptable. At various times I have used Baker?s, Nestle?s, and Hershey?s unsweetened chocolate. I tend to buy the cheapest one.?
What kind of niche does a book like ?Chocolate Cake? occupy in a world where anyone can pick up a very decent cake at the bakery or even the grocery store? It will give pleasure to the experienced baker who wants to round out her repetoire with more dessert recipes, but it will also give confidence to the inexperienced cook who wants to make something splendid for a special someone's birthday. My only complaint is that I would have preferred more photographs--but overall, this is a super book.
Daizil
This is an excellent book for those who like to make chocolate cakes but may not be a skilled, experienced baker. If you are an average person who is trying to bake that chocolate cake at home, then I can happily recommend this book.
The most important feature of this book is that all recipes are rated according to difficulty. Those who are beginners can choose easy recipes, while those who are already adept at angel food cakes and butter cream frostings can go directly for the complicated ones. Bakers of all abilities will be able to find a recipe that fits your skill level. For example, she correctly identifies French butter cream frostings as difficult. Other recipes that are impressive and seem to be hard are actually easy to do, and this book will rate them as such.
This book has a lot going for it besides the rating system. The first 50 pages or so give you just the right amount of information so you can do the recipes. It is also very good about telling you what kind of equipment you will need for the various recipes. The recipes are clear and easy to follow most of the time. It also has a good dissertation on various types of icings and frostings, and matching them up to various cakes. The only short point here is the subject of matching up refrigerated versus cakes that can be stored at room temperature and what icings and frostings will match them.
There are a few problems, but they are minor. The description of semisweet and bittersweet chocolate is not correct. The statement that margarine can be substituted for baking in all recipes is also not correct, since the margarine can have wildly differing amounts of water that will have unpredictable results on any one recipe. The author is a trained, professional baker. This is often good, as the instructions are based on tried and true professional techniques that really work (which is sadly not true of many books about baking), but she often overestimates the abilities of beginner bakers. The vocabulary can have professional terms or techniques not otherwise explained, and the difficulty rating of some of the recipes should be increased; for example, anything that involves whipping and folding egg whites should be intermediate, not easy.

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