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Product Description
Product Description
Roger Pizey's small cakes have led the way in a huge home baking revival. From iced fairy cakes to fondant fancies, lemon drizzle cake to lime, lemon and pistachio slices, his classic bakes provide comfort moments during a busy day, make great accompaniments to afternoon tea and are a perfect excuse for sharing precious time with friends. Re-discover traditional favourites such as cheese cakes, sponge cakes, baked fruit loafs, chunky brownies and Eccles cakes. Perfectly formed miniatures become delicate indulgences rather than guilty pleasures in the creative hands of this leading pastry chef. His new approach to traditional baking is fun, inventive and, above all, delicious. Chapters on fairy cakes, teatime treats, small comfort cakes and homemade classics give ideas on how to bake a cake for any occasion. Roger Pizey is a professional baker and patissier with over 20 years experience. He trained for 2 years with Albert Roux, before joining Marco Pierre White as his Chef Patissiere. At the same time that Marco became the first British chef to be awarded 3 Michelin stars, Roger was creating the ground-breaking desserts for his restaurants. Thereafter Roger expanded his skills in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant. He then returned to his original passion and set up the bakery for Peyton and Byrne.
About the Author
Roger Pizey is a professional baker and patissier with over 20 years experience. He trained for 2 years with Albert Roux, before joining Marco Pierre White as his Chef Patissiere. At the same time that Marco became the first British chef to be awarded 3 Michelin stars, Roger was creating the groundbreaking desserts for his restaurants. Thereafter Roger expanded his skills in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant. He then returned to his original passion and set up the bakery for Peyton and Byrne.
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