From Publishers Weekly
Brown takes the intimidation factor out of baking with easy-to-follow recipes while entertaining with his upbeat and casual writing style. The former lawyer and bakery owner, fulfills the promise to take readers on a tour of how and why I bake cakes, weaving his personal journey that led to sugar and flour as the tools of his career. Chapters include those featuring types of cake (pound, butter, foam), as well as sections on frostings and glazes, fillings, meringues and cake assembly. The fun and informal recipes, such as Sassy, and Mr. Banana Legs, consist of clear, numbered steps and are accompanied by informative headnotes. Full-color photos illustrate step-by-step techniques and showcase the cakes that are chockfull of appeal with their less-than-perfect appearance and convey the author's philosophy that baking shouldn't be an uptight endeavor; as long as a cake is homemade, it deserves respect. (May)
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About the Author
Warren Brown has a bachelor’s degree from Brown University, and a J.D. and master’s degree from The George Washington University. After establishing a career in health education and law, he realized his calling was in the kitchen and starting baking. In 2002 he opened his bakery, CakeLove, and LoveCafe followed in 2003. He lives in Washington, D.C.
Reneé Comet is a noted photographer who specializes in food and still-life photography. A cook herself, Comet has a particular passion for cookbooks and has photographed more than 30, including The Artful Pie and The Joy of Cooking. She is also a regular contributor to Vegetarian Times, Food Arts, and The Washington Post.