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Showstopping Cakes - Mastering the Art and Science of Baking (Hardcover)
Price: R439
Discovery Miles 4 390
You Save: R44
(9%)
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Showstopping Cakes - Mastering the Art and Science of Baking (Hardcover)
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List price R483
Price R439
Discovery Miles 4 390
You Save R44 (9%)
Expected to ship within 5 - 7 working days
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The Times Best Food Books of 2022 "Rahul Mandal is a brilliant
baker with the eye of an artist." - Nigella Lawson "Rahul is a
scientist of extraordinary talent, both in baking and explaining
how it's done." - Dame Prue Leith "Rahul's book is an absolutely
spectacular one with so much detail and knowledge behind every
recipe. So many delicious frostings, fillings, sponges and
everything you need to make a showstopping cake! I can't wait to
try something out!" - Jane Dunn, author of Jane's Patisserie
"Impressive, phenomenal, and magical! Rahul takes cakes to another
level in this book. I'm always blown away by his work!" - Eloise
Head, author of Fitwaffle's Baking It Easy "The hardest part of
opening up this stunning book is remembering that I'm already
married so Rahul can't make my wedding cake. It's a truly inspiring
collection of recipes that will become staples in any baker's
kitchen, whether novice or seasoned." - Jake Cohen, author of
Jew-Ish Create sensational showstopping cakes with this collection
of dazzlingly delicious bakes from GBBO winner Rahul Mandal. From
advice on stacking a tier cake to piping flowers, creating the
perfect flavour pairing and avoiding a curdled cake batter or
buttercream, Rahul shares his scientific knowhow on achieving
sublime bakes - as well as advice on how to fix things when they go
wrong. Featuring everything from mirror glaze, meringue, genoise
and caramel to drip, fault-line and geode cakes, these are
jaw-droppingly beautiful bakes that will wow family and friends
every time. Winner of The Great British Bake Off 2018, Rahul won
hearts as he quietly baked his way to glory with some of the most
spectacular creations the show has ever seen. A research scientist
at the University of Sheffield, he continues to spend his spare
time baking and writes a regular column for The Times magazine.
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