A tv tie-in with Lorraine Pascale, the model baker.
Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all time favourite sweet and savoury recipes.
Baking is back and as a qualified baker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth watering recipes for every kind of baked goody – including breads, cakes, tarts, pies and much much more.
Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices.
Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion. You'll find new twists on old favourites – like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas.
So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking.
Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery.
About Lorraine PascaleSee more books from this Author
525ml (18½ fl oz) vegetable oil9 eggs, lightly beaten525g (1lb 3oz) soft dark brown sugar420g (15oz) carrots, peeled and gratedGrated zest of 3 large oranges525g (1lb 3oz) self-raising flourPinch of salt1 tbsp bicarbonate of soda1½ tbsp mixed spiceSeeds of 1 vanilla pod or 2 tsp vanilla extractCr...May 09 2011 | Read Full Review of Baking Made Easy
But if your eggs are fresh, add a pinch of baking soda to the water, which also makes them easier to peel.Makes 8 individual piesHot water crust pastry430g (15oz) plain flour, plus extra for dusting½ tsp saltFew twists of black pepper1 egg yolk80g (3oz) butter100g (3½oz) lard180ml (6½fl oz) water...May 24 2011 | Read Full Review of Baking Made Easy
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