Cake Simple - Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil

Christie Matheson

Summary

“The 50 recipes cover the basics . . . but it also dances into less familiar territory . . . a bright, creative, well-edited little collection of recipes.” —Kitchn Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than fifty recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!“In the most recent of Chronicle’s gift-worthy single-subject cookbook comes a focus on Bundt cakes, by Matheson. With 50-plus recipes divided into four chapters for regular and mini-size cakes, this collection includes modern-day versions of classics.” —Publishers Weekly

Available since: 10/21/2011.

Print length: 132 pages.

Cooking

Other books that might interest you

Confessions of a Serial Entertainer

Steven Stolman

Steven Stolman has a gregarious personality. He loves to entertain: cocktail parties in Palm Beach, football game-day gatherings in Wisconsin, family Passover Sedars in Connecticut, and dinner parties in his New York apartment. “Of all our friends, we have the smallest places, yet we seem to do more entertaining than anyone.” It’s about the people and the food, he says.

Show book

The Modern Salad - Innovative...

Elizabeth Howes

“Every so often a cookbook comes along and takes you by surprise . . . Recipes are so innovative, refreshing and just layered with appealing textures.” —LocalFoodEater.com 
 
Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this book are a feast for your senses. The Modern Salad serves up protein- and superfood-rich recipes that are artfully presented in a deconstructed format, including:The Charcuterie Board Salad with Mustard-Maple VinaigretteGrilled Peach and Corn Salad with Lemongrass-Shallot VinaigretteRainbow Carrot and Crispy Pita Salad with Coriander VinaigretteSummer Fig and Caramelized Onion Salad with Aged Balsamic ReductionGrilled Calamari Salad with Spicy Kimchi VinaigretteMasala Chai Braised Pork and Garlic Udon Salad 
 
Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America’s farm-to-table ingredients. 
 
“A collection of original composed salads . . . The finished recipes were tasty enough and delivered on Howes’ premise that an elevated dish is created through the balance of nutrient-dense, organic ingredients.” —Entropy

Show book

How to Cook Indian - More Than...

Sanjeev Kapoor

The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Show book

Kitchen Mysteries - Revealing...

Hervé This

“This’s molecular gastronomy is garnished with [his] own rich philosophy of food and flavor” in a book that reveals the science behind everyday cooking (Nature). In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food. By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. “Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.”—Booklist “This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.”—Appetite for Books “[An] eye-opening book.”—Portsmouth Herald “Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended.”—Choice

Show book

Sweet & Easy Vegan - Treats Made...

Robin Asbell

“Asbell shows home cooks and bakers—without the intimidation factor—that sans eggs, dairy, and butter doesn’t mean sans flavor.” —Publishers Weekly   Here is the delicious answer to every vegan’s most important question: What’s for dessert? From cookies and brownies to cakes and pies (and even vegan “ice cream”), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet & Easy Vegan collects more than sixty indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet.   Recipes include:  Pumpkin Spice Granola  Yeasted Cinnamon-Swirl Coffee Cake with Hazelnut Streusel  Blueberry-Lemon Scones  Peanut Butter and Jelly Banana Bread  Warm Apple Pudding  Black-Bottom Chocolate Pudding Tart  Pistachio Brownies with Ganache Topping  Stout Cupcakes with Cashew Frosting  Pear and Maple Upside-Down Cake  And more “For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust.” —The San Diego Union-Tribune

Show book

Cooking Out Of Love - No Gluten...

Massimo Longo, Maria Grazia Gullo

In this culinary book you will find 10 recipes and 2 topping recipes, all easy to prepare. I have focused on the result: here you will find only premium dishes, as I have left outside any mediocre recipe with a questionable realisation, like those that sometimes appear on certain culinary books. Moreover, you can receive help in the preparation of these dishes via Facebook messenger; just forward me any doubt or problem you have to the address given at the end of the book. All my recipes do not envisage the use of pre prepared flour mixes, as most of the time, they do not contain genuine ingredients. I will only use pure and natural flours, and I will disclose all the secrets that usually make gluten-free dishes difficult to achieve.

Show book