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United Cakes of America: Recipes Celebrating Every State Hardcover – April 1, 2010

4.6 out of 5 stars 19 customer reviews

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Editorial Reviews

From Publishers Weekly

From Baked Alaska to Florida's classic Key Lime Pie, restaurateur and cookbook author Brown (CakeLove) takes readers on a cross-country cakewalk, stopping for plenty of lore, local ingredients, and other sweet desserts (like cupcakes, scones and pralines). Divided into four regions (including Alaska, Hawaii and Puerto Rico), Brown's collection is a pleasant mix of the expected-Boston Cream Pie, Coca-Cola Cake from Georgia, Mississippi Mud Cake-and inspired niche desserts like Vermont's Maple Creme Brulee, Maryland's multilayered Smith Island Cake, Tennessee Mountain Stack Cake, and Avocado Cupcakes from (where else?) California. Brown does a commendable job helping cooks along with clearly written though occasionally complex recipes, all but ensuring a perfect Lady Baltimore, Margarita Mousse, or St. Louis Gooey Butter Cake. Rounded out with ephemera ranging from frosting tips to biographies of the king and queen of box mixes (the real Duncan Hines and the fictional Betty Crocker), this coast-to-coast compilation is a sweet home-baked slice of Americana.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Warren Brown left a career in law to pursue his love of baking. In 2002, he opened his first bakery, CakeLove, and he now has seven shops in the greater D.C. and Baltimore areas. The author of CakeLove: How to Bake Cakes from Scratch, he lives with his wife in Washington, D.C.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang (April 1, 2010)
  • Language: English
  • ISBN-10: 1584798394
  • ISBN-13: 978-1584798392
  • Product Dimensions: 9 x 1 x 10 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #734,090 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By S. D. Fischer VINE VOICE on May 7, 2010
Format: Hardcover
Warren Brown's follow-up to CakeLove: How to Bake Cakes from Scratch does not disappoint. United Cakes of America: Recipes Celebrating Every State has at least one recipe for each of the fifty United States (plus Puerto Rico and the District of Columbia) divided into four regions of the country.Read more ›
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Format: Hardcover
First off, I have great admiration for Warren Brown. I love the first book and I watched his show for interesting new things. This is one book you need if you love cake and you want a history lesson to boot. The bundt cake is amazing and the Whoopie Pies are the absolute hands down best I have ever made. The recipe is spot on and incredubly delicious. The book is worth it for that alone!
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Format: Hardcover
Warren Brown, without question, makes great cakes and he has taken that talent to developing or using regional tastes to have cake recipes from every state. Some are traditional cakes others are a little more esoteric. There is information about ingredients and equipment and many little boxes with baker's notes with hints and others with information about the cakes themselves or variations.
The 4 regions are represented, northeast, south, Midwest and west. Many cakes are from years past; a Dover Cake from the 1700's that will show you what cakes were like then. Other cakes from the past are some such as; Icebox Cakes, Tomato soup Cake, the traditional Smith Island Cake - history is given. There are also related recipes such as Rice Krispies Treats, and variations on pancakes.

There are lots of colorful pictures, almost one for every recipe, so many that it's almost a coffee table book. The print is very large and lists are divided into sections such as dry, wet, creaming, for serving, etc.

The cover has a cut out of the United States, one problem with this is that it catches on things, my Lake Michigan is already fraying.
Most of the cakes are not ordinary everyday cakes, they are not that hard to make; but they are mostly rich more for adults than children.
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Format: Hardcover Verified Purchase
We were looking for a book that would give some information on the 50 states and also some recipes - specifically baking: cookies or cakes. This book really hit the mark and was a big hit with our NATO neighbors who are now returning to France after 3 years here in the U.S. The only disappointment for me was that I did not pay close enough attention to the fact that this particular vendor listed the book as an "overstock" ( maybe a "remnant") ............ so the top of the book was discolored with a round permanent black marker dot. As a gift, I would have prefered it to be perfect, but I ordered the least expensive without really paying attention to the fact that it was a "closeout" -- can't remember the exact description, but it should have made me perhaps order from a different seller. Great book!
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Format: Hardcover Verified Purchase
Bought this as a present for a pastry chef friend of mine back in Italy! Quickly went through it and I loved the fact there were several dessert recipes for each US state! Few days ago I've got an email from my friend saying he totally love it and tried out a lot of recipes! So, take it from a non-expert, but guess I got it right!
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Format: Kindle Edition
A good overview of regional cakes. However the cover adds to the cost of the book without adding anything to the content (cutsey cut out) I took this from the library, wrote down the various cakes listed and am in the process of researching recipes for those cakes I am interested me.

What turned me off, within 10 minutes of opening the book was on pg 136 "Whole Egg Buttercream" looking at it, it is simply a French Buttercream. Not sure why the author wouldn't just call it that. But in the recipe itself it states "Time everything so that the sugar syrup reaches 250 degrees F at about the same time the egg whites form stiff peaks". Really? and just how is someone who has never, or very rarely made, French Buttercream supposed to time this? No indication here. I closed the book and couldn't be bothered reading any more.
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