Navigation

How to Cook Cakes Leiths

ISBN: 9781787131033
Quick overview Never be starved for cake with classic to modern recipes of sponges, teabreads, cup cakes, traybakes, and even biscuits with over 70 contemporary and classic recipes, plus variations.
£17.55
Product description

These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book provides detailed, illustrated step-by-step guides to making all kinds of cakes, from creamed cakes and whisked sponges, through teabreads and traybakes, to cupcakes, muffins and scones. In addition, there is a selection of gorgeous cookies and biscuits. Each chapter also presents a range of original, contemporary cakes as well as classics that have stood the test of time. This enticing collection includes such mouth-watering recipes as Chocolate caramel espresso cake, Mojito genoise, Raspberry and lime traybake, Muscat sponges with elderflower icing, White chocolate and strawberry muffins and Pine nut sables.

Additional information
Products specifications
Author Leith's School of Food and Wine
Binding Paperback
Pages 160