Several new cookbooks have come into the library in the last few months. One that caught my eye was American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes by Ann Byrn. The author follows the development of cake beginning with 1770 until the present. It is filled with history tidbits about cake in America. For instance, the first American cake was made with corn meal and wasn’t sweet. It was cooked on a griddle. The book is complete with recipes throughout the ages including cakes created by Julia Child and Betty Crocker, the Robert Redford cake, Red Velvet cake and one I’m looking forward to try, New York Cheesecake.