'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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliographic Details

Title: World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
Publisher: Quarto Publishing PLC, United Kingdom
Publication Date: 2013
Language: English
ISBN 10: 1906417970
ISBN 13: 9781906417970
Binding: Paperback
Condition: Very Good
Weight: 1320 grams

About this title

Synopsis

For New condition books in our store; You will be the first user. You will be the first to open the book cover. For Used condition books in our store; It shows signs of wear from consistent use, but it remains in good condition and works perfectly. There are no problems in page content and in the paper. There are no problems except minor faults. All pages and cover are intact , but may have aesthetic issues such as price clipping, nicks, scratches, and scuffs. Pages may include some notes and highlighting. For all our books; Cargo will be delivered in the required time. 100% Satisfaction is Guaranteed!

About the Author

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

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