Concerning Cake Making — Courses & Dishes

📖 Have you read this book?

Your review can inspire others to read it

🍲 Courses & Dishes

Concerning Cake Making

Name: Concerning Cake Making
Price: 34.99 USD
Availability: InStock
ISBN: 9781406789355

✍️ Jerome, Helen

Reader Score

4.4

(1 review)

$34.99

In stock — ready to ship Ships in 1–2 business days

📚 WHAT THE BOOK IS ABOUT

A 1932 guide to baking cakes with regional recipes and student-tested methods.

Jerome addresses both novice and experienced bakers by balancing simple, economical recipes with advanced novelties. The book prioritizes forethought over impulse, advising readers to study the preliminaries of cake making before attempting complex projects. It includes detailed chapters on icing, sugarcraft, and pastry making alongside specific regional styles such as French and American cakes. The content is drawn from recipes that have been tested many times and are currently used in cookery education. This approach ensures that the instructions are practical and reliable for home use.

Key Themes

Regional cake traditions Pastry making techniques Student-tested recipes

Literary Context

Published originally in 1932, this work reflects early twentieth-century baking standards. It bridges historical methods with contemporary teaching practices, as the recipes remain in use for cookery students today. The inclusion of diverse international styles shows a broad interest in global culinary traditions during that period.

Jerome, Helen

Difficulty

●● Medium

Recommended For Fans Of

Joy of Cooking · The Joy of Baking · Professional Pastry Chef

🍲

Courses & Dishes

🏛 Vintage Cookery Books 📅 2007 📔 Paperback ISBN: 9781406789355

📚 This Book in Collections

🍞 Bread & baking

📝 Description: Concerning Cake Making

Helen Jerome’s Concerning Cake Making offers a structured approach to home baking, originally published in 1932 and reissued by Vintage Cookery Books. The text begins with foundational guidance on preparation, making, and baking before moving into specific techniques for icing and sugarcraft. Jerome organizes the content by regional traditions, dedicating chapters to cakes from English counties, as well as distinct sections for Scotch, Irish, French, Canadian, and American varieties. This structure allows readers to explore global pastry methods within a single volume. The author emphasizes that even experienced bakers can find novelties in these pages, while novices benefit from clear instructions on preliminaries and economical recipes designed for successful first attempts. Jerome urges readers to review the Success Secrets and the chapter on Modern Cake Making before starting any project. The recipes have been tested repeatedly and are used in teaching cookery students, ensuring their reliability. The book covers a wide range of subjects, including pastry making and various cake types, providing a comprehensive resource for those interested in the history and technique of baking.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Jerome offers a structured, educational approach to cake making that prioritizes preparation and technique. The inclusion of student-tested recipes ensures reliability for home cooks who want consistent results. However, readers seeking quick, no-fuss desserts or modern aesthetic trends may find the emphasis on preliminary study and traditional sugarcraft too rigid. This volume suits those who view baking as a discipline requiring patience and forethought rather than a spontaneous activity.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Home bakers seeking reliable, tested methods for creating cakes and pastries. Ideal for students or beginners who value structured learning over guesswork. Those interested in vintage techniques and detailed icing instruction will find this practical guide essential for their kitchen library.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Jerome offers a structured, educational approach to cake making that prioritizes preparation and technique. The inclusion of student-tested recipes ensures reliability for home cooks who want consistent results. However, readers seeking quick, no-fuss desserts or modern aesthetic trends may find the emphasis on preliminary study and traditional sugarcraft too rigid. This volume suits those who view baking as a discipline requiring patience and forethought rather than a spontaneous activity.

❓ Frequently asked questions

Yes, the author balances simple recipes with advanced novelties, ensuring the content is practical and reliable for both novice and experienced bakers through tested methods.

264 pages, paperback.

Published in 2007 by Vintage Cookery Books.

Orders ship from a US warehouse. The shipping cost is shown before you pay, and returns are accepted within 30 days.

📖 Who should read this

📜 Historical context

This 2007 paperback reprint captures the essence of early twentieth century cookery education. It reflects a period when baking was taught through rigorous, student-tested methods rather than casual experimentation. The text bridges historical regional styles with modern educational standards, preserving the pedagogical approach of its original publication era for contemporary readers.