Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative book that 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 sablés.
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ISBN:
9781849495493
Format:
Hardback
Pages:
160
Dimensions:
22cm x 17cm
Weight:
720g
RRP:
$34.99
Category:
Series:
Publisher:
Quadrille Publishing Ltd
Published:
01 May 2015
ABOUT THE AUTHOR
Leith's School of Food and Wine
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