Anne Byrn is the bestselling author of the Cake Mix Doctor and Dinner Doctor cookbook series. Formerly a food editor at The Atlanta Journal-Constitution and a graduate of the La Verenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee.
“If you like cakes, you're not alone. For 250 years, Americans have
been making whatever cake they could with whatever they could find.
Anne Byrn's impressive, big-hearted, historical tribute to the
genre is a must-have for its dizzying diversity. (You surely
haven't heard of Oregon prune cake, Texas sheath cake or Scripture
Cake, have you?) You can trace America's gastronomic evolution and
geographic expansion from cornmeal and molasses to Hershey bars and
pineapples. Both the cakes and their stories are obscure,
unexpected, delightful and worth getting to know, one sweet slice
of history at a time.”
— T. Susan Chang, NPR Kitchen Window
“Readers will find decade-defining information, such as the
popularity of using baby food fruit purees in baking in the 1970s,
and sidebars on prominent baking figures who have made their marks
in kitchens across the country, including Betty Crocker and Martha
Stewart. These well researched and written pages go far beyond the
average baking guide.”
—Publisher’s Weekly
“Fascinating, delightfully original, American Cake [is] author Anne
Byrn’s can’t-stop-reading history lesson that’s masquerading as a
cookbook. One that’s bound to be a prizewinner.”
—Rick Nelson, Star Tribune
“Byrn digs deep into America’s archives, including everyday recipe
boxes, to find the history behind some of the country’s most
popular cakes.”
—Addie Broyles, Austin American-Statesman
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