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    World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins (Hardback) By (author) Debora Robertson, By (author) Roger Pizey

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    DescriptionEvery country in the world has a cake that is truly a classic - one that has stood the test of time and continues to be passed down from generation to generation. "World Class Cakes" is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you'll find the recipe in this book. Includes scrumptious recipes like: *Japanese green tea pound cake*French flourless chocolate cake*Russian lemon and poppy seed cake*Tres leche cake from Central America*American red velvet cake and hundreds moreAccompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn't speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.


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  • Full bibliographic data for World Class Cakes

    Title
    World Class Cakes
    Subtitle
    250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins
    Authors and contributors
    By (author) Debora Robertson, By (author) Roger Pizey
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 218 mm
    Height: 277 mm
    Thickness: 28 mm
    Weight: 1,488 g
    Language
    English
    ISBN
    ISBN 13: 9781937994167
    ISBN 10: 1937994163
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBVQ
    DC21: 641.86
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB024000, CKB004000
    B&T Approval Code: A97405000
    LC subject heading:
    BISAC V2.8: CKB014000
    DC22: 641.86/53
    LC classification: TX771 .P59 2013
    Publisher
    MBI Publishing Company
    Imprint name
    Race Point Publishing
    Publication date
    15 September 2013
    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.