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Item Details
Title: THE DONUT
HISTORY, RECIPES, AND LORE FROM BOSTON TO BERLIN
By: Michael Krondl
Format: Paperback

List price: £14.95


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1613746709
ISBN 13: 9781613746707
Publisher: CHICAGO REVIEW PRESS
Pub. date: 1 June, 2014
Pages: 168
Synopsis: The love for the donut in the United States is long-standing and deep-rooted. Gourmet donut shops have popped up in trendy neighbourhoods 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 colour 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.
Illustrations: illustrations (colour)
Publication: US
Imprint: Chicago Review Press
Returns: Returnable
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