ISBN 10: 1877578193 / ISBN 13: 9781877578199
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Many popular recipes come from lineages that can be traced back for decades, even centuries. For at least 2,000 years, festive cakes have been made in December, and, using archaeological evidence and ancient books, The Twelve Cakes of Christmas defines the key ingredients of the cakes that would eventually be served on Twelfth Night at the end of the Christmas season. From 17th-century English cookbooks, the book identifies recipes that would have been made as twelfth cakes, full of expensive ingredients, such as raisins, almonds, sweet wine, and candied peel, but made like fruit-breads, with yeast. In the 18th century, a revolution in mixing occurred. Ingredient proportions followed the new pound cake principle, and, for the first time, butter and sugar were creamed together. The Victorian age saw Twelfth Night customs give way to those associated with Christmas Day. In the colonies, growing demand for rich Christmas cakes resulted in the renaming of a range of recipes. Plum cakes, rich fruit cakes, and wedding cakes were all co-opted as Christmas cakes. The Christmas cakes of the 20th century are a special focus of this book. Nine cake recipes are featured here: four derived from pound cakes and five highlighting new methods of mixing or new ingredients. The cakes' family histories are tracked and the book also shows how New Zealand cooks modified each recipe and developed new variations. Codice inventario libreria

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Riassunto: Many popular recipes come from lineages that can be traced back for decades, even centuries. For at least 2,000 years, festive cakes have been made in December, and, using archaeological evidence and ancient books, The Twelve Cakes of Christmas defines the key ingredients of the cakes that would eventually be served on Twelfth Night at the end of the Christmas season. From 17th-century English cookbooks, the book identifies recipes that would have been made as twelfth cakes, full of expensive ingredients, such as raisins, almonds, sweet wine, and candied peel, but made like fruit-breads, with yeast. In the 18th century, a revolution in mixing occurred. Ingredient proportions followed the new pound cake principle, and, for the first time, butter and sugar were creamed together. The Victorian age saw Twelfth Night customs give way to those associated with Christmas Day. In the colonies, growing demand for rich Christmas cakes resulted in the renaming of a range of recipes. Plum cakes, rich fruit cakes, and wedding cakes were all co-opted as Christmas cakes. The Christmas cakes of the 20th century are a special focus of this book. Nine cake recipes are featured here: four derived from pound cakes and five highlighting new methods of mixing or new ingredients. The cakes' family histories are tracked and the book also shows how New Zealand cooks modified each recipe and developed new variations.

Sinossi: Many popular recipes come from lineages that can be traced back for decades, even centuries. Festive cakes have been made in December for at least two thousand years. Using archaeological evidence and ancient books, the authors define the key ingredients of the cakes that would eventually be served on Twelfth Night, at the end of the Christmas season. From 17th century English cookbooks, they identify recipes that would have been made as twelfth cakes, full of expensive ingredients like raisins, almonds, sweet wine and candied peel, but made like fruit-breads, with yeast.

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Helen Leach, Mary Brown, Raelene Inglis
Editore: Otago University Press
ISBN 10: 1877578193 ISBN 13: 9781877578199
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Descrizione libro Otago University Press. Hardback. Condizione libro: new. BRAND NEW, The Twelve Cakes of Christmas: An Evolutionary History, with Recipes, Helen Leach, Mary Brown, Raelene Inglis, Many popular recipes come from lineages that can be traced back for decades, even centuries. Festive cakes have been made in December for at least two thousand years. Using archaeological evidence and ancient books, the authors define the key ingredients of the cakes that would eventually be served on Twelfth Night, at the end of the Christmas season. From 17th century English cookbooks, they identify recipes that would have been made as twelfth cakes, full of expensive ingredients like raisins, almonds, sweet wine and candied peel, but made like fruit-breads, with yeast. In the 18th century, a revolution in mixing occurred. Ingredient proportions followed the new pound cake principle, and for the first time butter and sugar were creamed together. The Victorian age saw Twelfth Night customs give way to those associated with Christmas Day. The first English recipe to be called 'Christmas Cake' was Mrs Beeton's. In the colonies, growing demand for rich Christmas cakes resulted in the renaming of a range of recipes. Plum cakes, rich fruit cakes and wedding cakes were all co-opted as Christmas cakes. The Christmas cakes of the 20th century are a special focus of this book. Nine cake recipes feature here, four derived from pound cakes, and five highlighting new methods of mixing or new ingredients. Their family histories are tracked, but the authors also show how New Zealand cooks modified each recipe and developed new variations. Codice libro della libreria B9781877578199

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Helen Leach, Mary Brown, Raelene Inglis
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ISBN 10: 1877578193 ISBN 13: 9781877578199
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Descrizione libro Otago University Press, New Zealand, 2011. Hardback. Condizione libro: New. 241 x 170 mm. Language: English . Brand New Book. Many popular recipes come from lineages that can be traced back for decades, even centuries. For at least 2,000 years, festive cakes have been made in December, and, using archaeological evidence and ancient books, The Twelve Cakes of Christmas defines the key ingredients of the cakes that would eventually be served on Twelfth Night at the end of the Christmas season. From 17th-century English cookbooks, the book identifies recipes that would have been made as twelfth cakes, full of expensive ingredients, such as raisins, almonds, sweet wine, and candied peel, but made like fruit-breads, with yeast. In the 18th century, a revolution in mixing occurred. Ingredient proportions followed the new pound cake principle, and, for the first time, butter and sugar were creamed together. The Victorian age saw Twelfth Night customs give way to those associated with Christmas Day. In the colonies, growing demand for rich Christmas cakes resulted in the renaming of a range of recipes. Plum cakes, rich fruit cakes, and wedding cakes were all co-opted as Christmas cakes. The Christmas cakes of the 20th century are a special focus of this book. Nine cake recipes are featured here: four derived from pound cakes and five highlighting new methods of mixing or new ingredients. The cakes family histories are tracked and the book also shows how New Zealand cooks modified each recipe and developed new variations. Codice libro della libreria AAG9781877578199

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Helen Leach, Mary Brown, Raelene Inglis
Editore: Otago University Press, New Zealand (2011)
ISBN 10: 1877578193 ISBN 13: 9781877578199
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Descrizione libro Otago University Press, New Zealand, 2011. Hardback. Condizione libro: New. 241 x 170 mm. Language: English . Brand New Book. Many popular recipes come from lineages that can be traced back for decades, even centuries. For at least 2,000 years, festive cakes have been made in December, and, using archaeological evidence and ancient books, The Twelve Cakes of Christmas defines the key ingredients of the cakes that would eventually be served on Twelfth Night at the end of the Christmas season. From 17th-century English cookbooks, the book identifies recipes that would have been made as twelfth cakes, full of expensive ingredients, such as raisins, almonds, sweet wine, and candied peel, but made like fruit-breads, with yeast. In the 18th century, a revolution in mixing occurred. Ingredient proportions followed the new pound cake principle, and, for the first time, butter and sugar were creamed together. The Victorian age saw Twelfth Night customs give way to those associated with Christmas Day. In the colonies, growing demand for rich Christmas cakes resulted in the renaming of a range of recipes. Plum cakes, rich fruit cakes, and wedding cakes were all co-opted as Christmas cakes. The Christmas cakes of the 20th century are a special focus of this book. Nine cake recipes are featured here: four derived from pound cakes and five highlighting new methods of mixing or new ingredients. The cakes family histories are tracked and the book also shows how New Zealand cooks modified each recipe and developed new variations. Codice libro della libreria AAG9781877578199

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Descrizione libro 2011. Hardcover. Condizione libro: New. 177mm x 254mm x 15mm. Hardcover. Many popular recipes come from lineages that can be traced back for decades, even centuries. Festive cakes have been made in December for at least two thousand years. Using ar.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 192 pages. 0.620. Codice libro della libreria 9781877578199

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Descrizione libro Otago University Press. Hardcover. Condizione libro: New. 1877578193. Codice libro della libreria SKU1014124

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Descrizione libro 2011. Hardcover. Condizione libro: New. 177mm x 254mm x 15mm. Hardcover. Many popular recipes come from lineages that can be traced back for decades, even centuries. Festive cakes have been made in December for at least two thousand years. Using archaeological .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 192 pages. 0.620. Codice libro della libreria 9781877578199

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Descrizione libro Otago University Press, 2011. Hardcover. Condizione libro: New. book. Codice libro della libreria 1877578193

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Descrizione libro Otago University Press, 2011. Hardcover. Condizione libro: New. Codice libro della libreria DADAX1877578193

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Descrizione libro Otago University Press, 2011. Hardcover. Condizione libro: Brand New. 192 pages. 9.50x6.70x0.80 inches. In Stock. Codice libro della libreria 1877578193

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Descrizione libro Otago University Press, 2011. Hardcover. Condizione libro: Used: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Codice libro della libreria 1877578193

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