MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03988cam a2200601 i 4500
001 934884678
003 OCoLC
005 20161116085105.0
008 160627t20162016nyua 001 0 eng
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019 $a957316530
020 $a9781623365431$q(trade hardcover : acid-free paper)
020 $a1623365430$q(trade hardcover : acid-free paper)
035 $a934884678
035 $a(OCoLC)934884678$z(OCoLC)957316530
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100 1 $aByrn, Anne,$eauthor.
245 10 $aAmerican cake :$bfrom colonial gingerbread to classic layer, the stories and recipes behind more than 125 of our best-loved cakes from past to present /$cAnne Byrn.
264 1 $aNew York, NY :$bRodale,$c[2016]
264 4 $c©2016
300 $a344 pages :$bcolor illustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 325-329) and index.
505 0 $a1650 to 1799: baking cakes in early America -- 1800 to 1869: new cakes & new directions -- 1870-1899: a scientific approach: baking powder & Fanny Farmer -- 1900 to 1916: birth of the American layer cake -- 1917 to 1945: baking in the good times & the bad times -- 1946 to 1962: Tupperware, Bake-Offs,® & a new domesticity -- 1963 to 1979: American cake times are a-changin' -- 1980 to 1999: cakes born in the USA -- 2000 to the present: the cakes of the new millennium -- Frostings & icings.
520 $a"Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time."--Back cover.
650 0 $aCake.
650 0 $aCake$zUnited States$xHistory.
776 08 $iOnline version:$aByrn, Anne, author.$tAmerican cake$dEmmaus, Pennsylvania : Rodale, [2016]$z9781623365448$w(DLC) 2016031037
907 $a.b32836867$b12-20-18$c09-22-16
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957 00 $aOCLC reclamation of 2017-18
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956 $aPre-reclamation 001 value: ocn934884678
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