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OverviewThe love for the donut in the United States is longstanding and deep-rooted. Gourmet donut shops have popped up in trendy neighborhoods across the country and high-end restaurants are serving trios of donuts for dessert, while Dunkin' Donuts, Krispy Kreme, and Tim Hortons have amassed a devoted following. In this captivating guide to the delectable dessert, culinary historian, chef, and donut lover Michael Krondl has put together an entertaining social history of the donut throughout the ages and from around the world. Among the interesting facts Krondl brings up are the donut's surprising role, not only as a traditional prelude to Lent, but in Hanukkah and Ramadan as well; the serving of donuts to American doughboys in the trenches of World War I; and the delivery by Red Cross Clubmobiles of essential comforts of home to World War II soldiers such as music, movies, magazines and-what else?-donut machines. Mindful that the information might have readers itching to run to their nearest bakery, Krondl also offers a baker's dozen of international donut recipes-with accompanying color photos-including those for Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, among others. Full Product DetailsAuthor: Michael KrondlPublisher: Chicago Review Press Imprint: Chicago Review Press Dimensions: Width: 20.30cm , Height: 1.00cm , Length: 20.30cm Weight: 0.385kg ISBN: 9781613746707ISBN 10: 1613746709 Pages: 168 Publication Date: 01 June 2014 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviewsAuthor InformationMichael Krondl is a food historian, award-winning cooking instructor, food writer, and former chef. His writing credits include Gastronomica, Nation's Restaurant News, New York Newsday, and Saveur, as well as multiple contributions to The Oxford Encyclopedia of Food and Drink in America. He is the author of Around the American Table, The Great Little Pumpkin Cookbook, Sweet Invention: A History of Dessert, and The Taste of Conquest. He lives in New York City. Tab Content 6Author Website:Countries AvailableAll regions |