The Secret Lives of Baked Goods : Sweet Stories & Recipes for America's Favorite Desserts
Overview - Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Read more...
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More About The Secret Lives of Baked Goods by Jessie Oleson Moore
Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.
Publishers Weekly Reviews
Publishers Weekly® Reviews
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This delightful collection from Moore (Cakespy Presents Sweet Treats for a Sugar-Filled Life) revivifies 40 dessert classics by sharing tales—some true, others fabulous—about them. The recipes themselves—like Pumpkin Pie, German Chocolate Cake, Peanut Butter Cookies, and the infamous Tunnel of Fudge Cake—aren't particularly new, but from the hotly-debated topic of the proper frosting for Red Velvet Cake to the first appearance of the chocolate chip cookie (1937) and the notorious Neiman Marcus Cookie recipe (referred to here as "Urban Legend Cookies"), Moore digs deep and happily shares her discoveries (as well as her sources), making for fascinating reading. As for the recipes themselves, Moore makes it clear from the outset that her recipes for Red Velvet Cake or New York Cheesecake may not be the very first or even the original recipe; instead she merges techniques and ingredients to create the "best" or most familiar version of these desserts. "No ifs, ands, or bundts," the result is a winning combination that's as informative as it is practical, making this a terrific choice for would-be bakers as well as food obsessives. (May)