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Chocolate Cake
Chocolate cake or chocolate gâteau (from ) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. History The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted Cocoa solids, cacao, a compacted mass of solids that could be sold as "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate, called conching, was developed in Switzerland in 1879 by Rodolphe Lindt. This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until the 1890s, chocolate recipes were mostly fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layer Cake
A layer cake (US English) or sandwich cake (UK English) is a cake consisting of multiple stacked sheets of cake, held together by a filling such as frosting, jam, or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible. Popular flavor combinations include German chocolate cake, red velvet cake, Black Forest cake, and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa's ''Appledore Cook Book'', published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in ''Cassell's New Universal Cookery Book'', published in London in 1894. Older forms Whereas in modern layer cakes, layers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalonia
Catalonia is an autonomous community of Spain, designated as a ''nationalities and regions of Spain, nationality'' by its Statute of Autonomy of Catalonia of 2006, Statute of Autonomy. Most of its territory (except the Val d'Aran) is situated on the northeast of the Iberian Peninsula, to the south of the Pyrenees mountain range. Catalonia is administratively divided into four Provinces of Spain, provinces or eight Vegueries of Catalonia, ''vegueries'' (regions), which are in turn divided into 43 Comarques of Catalonia, ''comarques''. The capital and largest city, Barcelona, is the second-most populous Municipalities in Spain, municipality in Spain and the fifth-most populous List of metropolitan areas in Europe, urban area in the European Union. > > > ''Catalonia'' theoretically derived. During the Middle Ages, Byzantine Empire, Byzantine chroniclers claimed that ''Catalania'' derives from the local medley of Goths with Alans, initially constituting a ''Goth-Alania''. Othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maricel Presilla
Maricel Presilla is a chef, culinary historian, and author. She is best known for her Hoboken, New Jersey restaurants Cucharamama and Zafra. She is also a former history lecturer at Rutgers University before she entered the food industry. Biography Maricel E. Presilla is the first Latin American woman to have been invited as a guest chef at the White House. She was nominated twice for James Beard Foundation journalism awards for articles written for ''Saveur'' magazine. She was a four-time James Beard Foundation Award nominee and won as Best Chef Mid-Atlantic on 7 May 2012. A year later, on 4 May 2013, her book ''Gran Cocina Latina: The Food of Latin America'' was named Cookbook of the Year by the James Beard Foundation. The International Association of Culinary Professionals chose ''Gran Cocina Latina'' as the best general book on 9 April 2013. Presilla is the chef and co-owner of Cucharamama in Hoboken, New Jersey, Zafra and Ultramarinos, her Latin American marketplace, bakery a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâtisserie
A (), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French language, French, the word ''pâtisserie'' also denotes a pastry as well as pastry-making. While the making and selling of pastries may often be only one part of the activity of a bakery, in some countries ''pâtisserie'' or its equivalents are legally controlled titles which may only be used by bakeries that employ a licensed "master pastry chef" (; ; ). For example, in France and Belgium, the is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination. In other countries Europe In United Kingdom, Britain, morning goods are pastries, scones, and other products which are baked and sold fresh each day. In Croatia, the term is used to denote a patisserie that makes cakes and sweet pastries. The word is used for a bakery that bakes savory products such as bread as well as savory and sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flourless Chocolate Cake
Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no gluten, which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted. Overview A traditional baking method for a variety of flourless chocolate cakes involves whipping the whites alone and then whipping the yolks into the sugar to increase the air content. The overall effect of this process is a sturdy, but light cake. The chocolate and butter are melted together in either a microwave or double boiler. Once all the ingredients are combined, the resulting batter contains only the starch naturally present in the chocolate. The use of Dutch cocoa powder instead of simple cocoa powder will allow the cake to have a denser fudge-like consistency that the cake is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agate Publishing
Agate Publishing is an independent small press book publisher based in Evanston, Illinois, Evanston, Illinois. The company, incorporated in 2002 with its first book published in 2003, was founded by current president Doug Seibold. At its inception, Agate was synonymous with its Bolden imprint, which published exclusively African-American literature, an interest of Seibold's and a product of his time working as executive editor for the defunct African-American publisher Noble Press. Agate has since expanded to include five additional imprints alongside Bolden and its memoir subsidiary Bolden Lives: B2, for business books; Surrey, for cookbooks; Midway, for books with a Midwestern United States, Midwest/Chicago theme or focus; and Agate Digital, for e-books. Agate additionally publishes customized educational texts by contract under the name Agate Development, formerly known as ProBooks. Accolades Agate Publishing, and its founder Doug Seibold, have been singled out among various C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artisan
An artisan (from , ) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art, sculpture, clothing, food items, household items, and tools and mechanisms such as the handmade clockwork movement of a watchmaker. Artisans practice a craft and may through experience and aptitude reach the expressive levels of an artist. History The adjective "artisanal" is often used in describing hand-processing in contrast to an industrial process, such as in the phrase '' artisanal mining''. Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages, cheese or textiles. Many of these have traditionally been handmade, rural or pastoral goods but are also now commonly made on a larger scale with automated mechanization in factorie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molten Chocolate Cake
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirmed that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten said he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Byrn
Anne Byrn is an American cookbook author and the former food editor of ''The Atlanta Journal-Constitution'' and ''The Tennessean''. Biography Byrn is a fifth-generation Tennessean. She graduated from Harpeth Hall School in Nashville in 1974 and the University of Georgia with a degree in journalism in 1978, and is a member of Alpha Omicron Pi Women's Fraternity at Georgia. She spent 15 years as the food editor of the ''Atlanta Journal-Constitution''. Later, she studied cooking at La Varenne Ecole de Cuisine in Paris. Byrn also received instruction from Julia Child Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American pu ..., Marcella Hazan and other chefs. By 2013, Byrn had sold over 3.5 million copies of her cookbooks. Selected works * ''The Cake Mix Doctor''. Workman, 1999, * ''The D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duncan Hines
Duncan Hines (March 26, 1880 – March 15, 1959) was an American author and food critic known for his restaurant ratings for travelers. He is best known today for the brand of food products that bears his name. Early life, family and education Hines was born in Bowling Green, Kentucky, the son of a former Confederate soldier. His mother died when he was four years old, and he was raised by his grandmother. Hines attended Bowling Green Business University, which later merged with what is now Western Kentucky University. He worked in the American West for Wells Fargo and other companies before settling in Chicago, Illinois. Writing career Hines worked as a traveling salesman for a Chicago printer, and he had eaten many meals on the road across the United States by 1935 when he was 55. At this time, there was no American interstate highway system and only a few chain restaurants, except in large populated areas. Therefore, travelers depended on local restaurants. Hines and hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
