Bake Your Cake and Eat it Too

Bake Your Cake and Eat it Too

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Not Just your typical cake book. Each cake recipe is complete with clear and concise instructions that require no prior knowledge of baking or cooking for that matter. These cakes are honest, easy interpretations of the flavours they comprise. Tamara's cakes are ones you bake for a special event, or as a present if you want to impress someone or treat yourself to something delectable. In chapters such as Spice, Spice, Spice, Chocolate, Coffee, Caramel and flourless cakes everyone will be able to find something they love. This cookbook is an expression of what real cakes are about, Superb photographs will have you dreaming of cakes with the flavours of the world. Cakes, Tortes, matter where you are in the world, regardless of the continent you find yourself in you will find one theme that is constant to all - cakes! It is the universal food that binds families together. This cookbook is not a compilation of complicated, time consuming recipes, it is an expression of what real cakes are all about. These are the cakes your grandmother used to makes or even that your grandmother's mother used to make.
All recipes are easy to follow and do not require any previous baking experience.
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Product details

  • Paperback | 196 pages
  • 200 x 210 x 13.72mm | 635.03g
  • Frenchs Forest, NSW, Australia
  • English
  • 1742579558
  • 9781742579559
  • 37,951

About Tamara Milstein-Newing

Tamara's first food love was bread-making and since 1989, Tamara has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more, at her successful cooking school Tamara's Kitchen.

During 1990's, Tamara published six successful cookbooks with her Risotto round the World and Bake Your Cake & Eat It Too enjoying several reprints of each and she also presented weekly cooking segments on radio.

Tamara moved her family to France in 2001 for a year to embrace the French lifestyle. She continued writing and teaching as well as escorting gourmet food lovers to France to enjoy gastronomic holidays.

In 2011, Tamara found a new home where there was a wonderful array of locally produced foods including farm-fresh goat milk - the essence of most Provencal cheese. With local produce and a desire to re-create her favourite French style cheese, Tamara began an exciting and enlightening journey into the world of cheese making.

BoatShed Cheese was born soon after and Tamara has since won many prestigious awards for her cheese. She now divides her time between her artisan cheese making business, teaching cheese making and escorting cheese minded food lovers to France!
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