Small Cakes: From Fondant Fancies to Florentines

Small Cakes: From Fondant Fancies to Florentines

Hardback Small Book of Good Taste

By (author) Roger Pizey, By (photographer) Sian Irvine

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Hardback $11.74
  • Publisher: Castle Books
  • Format: Hardback | 62 pages
  • Dimensions: 198mm x 221mm x 15mm | 340g
  • Publication date: 1 February 2011
  • ISBN 10: 0785827676
  • ISBN 13: 9780785827672
  • Edition statement: Reprint
  • Illustrations note: colour illustrations, frontispiece
  • Sales rank: 1,078,315

Product description

From fondant fancies to Florentines, and chocolate cheesecake, battenburg and brownies to lemon drizzle and blueberry muffins, the classic bakes in Small Cakes provide comfort moments during a busy day, make great accompaniments to afternoon tea, and are a perfect excuse for sharing precious time with friends. In the creative hands of leading pastry chef Roger Pizey, perfectly formed miniatures such as profiteroles, meringues, lime, lemon and pistachio slices and madeleines become delicate indulgences rather than guilty pleasures. Roger's approach to traditional baking is fun, inventive and, above all, delicious. So whether you are celebrating the birthday of a family member, preparing a cake for a specific event or want to create a variety of cakes for entertaining on the weekend, this book provides everything you need. Illustrated with beautiful, mouthwatering photographs and clear, accessible instructions, it is an indispensable source of inspiration for both seasoned hosts and sweet toothed amateurs alike. This book also describes the essential equipment for baking, including knives, muffin pans, whisks, and thermometers to give any budding pastry chef a head-start as they get their kitchen up to snuff with the professionals.

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Author information

Roger Pizey is a celebrated baker and patissier with over twenty years' experience at the cutting edge of cooking. He trained for two years with Albert Roux at Le Gavroche before joining the charismatic Marco Pierre White as his Chef Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin stars, Roger was creating the groundbreaking desserts for his restaurants.Roger developed his craft in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant, before returning to his original passion and founding the bakery for Petyon & Byrne. There he created a classic selection of pastry offerings, both sweet and savory, reigniting interest in traditional pastry treats. He recently appeared on "Hell's Kitchen," demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.