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    World's Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf (Hardback) By (author) Roger Pizey, Foreword by Marco Pierre White

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    Description'Quite simply, Roger Pizey is one of the finest pastry chefs Britain has ever known.' Marco Pierre White World's Best Cakes is a fabulous collection of globally-inspired classic bakes, from national favourites such as American Boston cream pie and British Chelsea buns to exquisite small treats including Russian Tea Cakes and French madeleines. Each recipe has been meticulously researched and perfectly baked by Roger Pizey, one of the world's leading pastry chefs. Whether you are a baking novice wanting to make your first plum madeira or a seasoned pastry enthusiast wishing to impress with a millefeuille and a croquembouche, the book is divided into chapters that correspond with types of cakes and techniques. A handy go-to recipe section covers all the Baking Basics - from all types of pastry to creme Anglaise or frangipane. With guest recipes from some of the world's most famous chefs and bakers, including Rachel Allen, Mark Hix and Marco Pierre-White, World's Best Cakes is a superlative global resource for the art of cake baking, a showcase of awe-inspiring cakes and pastries, each one a superb testament to the skills of master patissier Roger Pizey.


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  • Full bibliographic data for World's Best Cakes

    Title
    World's Best Cakes
    Subtitle
    250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf
    Authors and contributors
    By (author) Roger Pizey, Foreword by Marco Pierre White
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 210 mm
    Height: 270 mm
    Thickness: 277 mm
    Weight: 1,485 g
    Language
    English
    ISBN
    ISBN 13: 9781906417970
    ISBN 10: 1906417970
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBVS
    BISAC V2.8: CKB004000
    DC23: 641.8653
    Publisher
    Aurum Press Ltd
    Imprint name
    Jacqui Small LLP
    Publication date
    19 September 2013
    Publication City/Country
    London
    Author Information
    ROGER PIZEY is a celebrated baker and patissier with over 25 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. 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 founding the bakery for Peyton & Byrne. There, he created a classic selection of pastry offerings, both sweet and savoury, reigniting interest in traditional pastry treats. Roger has appeared on television in Hell's Kitchen alongside Marco Pierre White. As well as contributing to several of Marco's cookbooks, Roger had his own highly acclaimed baking book Small Cakes published in 2008. He is currently Executive Head Chef of Marco Restaurant, London. Roger Pizey is on Twitter @rogerpizey
    Review quote
    'fabulous collection of classic bakes...whether you're a novice wanting to make your own pastry for the first time or an accomplished baker looking to impress with a towering croquembouche, Roger Pizey has the perfect recipe' Great British Food