The Baker's Daughter: Timeless Recipes from Four Generations of Bakers

A charming collection of classic recipes passed down from a master baker to his daughter

Louise Johncox comes from a long line of bakers and confectioners. As a child she would sit on a flour tin at her father's side and eat whatever was fresh from the oven—a hot bread roll or a fluffy piece of sponge—and when her father, a master baker, retired, Louise decided it was time to capture his wisdom and baking expertise, writing down his recipes for the first time and preserving his magical legacy for her children. The Baker's Daughter weaves Louise's delightful childhood memories of life in her family tea shop with her father's recipes, honed by over 40 years of instinct and experience. From classic cream cakes and traditional buns, to celebration cakes, handcrafted chocolates, and her father's signature cream meringues, these recipes come laden with the sights, smells, and warmth of the tea room and bakehouse.

Louise Johncox comes from a long line of pastry chefs originating from Poschiavo on the Swiss Italian border. Her father worked as a baker and chocolatier in the family tea shop from 1958 to 2000. Instead of following in the family tea shop tradition, Louise trained as a journalist, and writes for publications including the Guardian, Sunday Times, Telegraph, andTimes. She is the author of  A Life Shaped By Cakes: The Memoir of The Baker's Daughter. Albert Roux is a French-born chef and restaurateur who formerly operated La Gavroche, the first restaurant in the UK to gain three Michelin stars.