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Article: Krispy Kreme book too sugary yet cold.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 4, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Cecil Johnson
``Making Dough: The 12 Secret Ingredients of Krispy Kreme's Sweet Success,'' by Kirk Kazanjian and Amy Joyner (John Wiley & Sons, 240 pages, $24.95)
Don't let the title of this sugar-coated tribute to this palate-pleasing pastry mislead you. ``Making Dough'' does not divulge the mystery substances that give Krispy Kreme doughnuts their addictive flavor.
That secret recipe, business writers Kirk Kazanjian and Amy Joyner inform the reader early on, is locked in a vault in the company's headquarters, in Winston-Salem, N.C. It is the same recipe that founder Vernon Rudolph's father, Plumie Rudolph, passed on to him in the ...