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Tea with Bea: Recipes from Bea's of Bloomsbury Hardcover – 8 Sep 2011


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Tea with Bea: Recipes from Bea's of Bloomsbury + Afternoon Tea With Bea - 28 delicious recipes for cakes, cookies, and fancies from the bakers at Beas of Bloomsbury
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Product details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small (8 Sep 2011)
  • Language: English
  • ISBN-10: 1849751439
  • ISBN-13: 978-1849751438
  • Product Dimensions: 1.9 x 18.4 x 18.4 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Bestsellers Rank: 79,169 in Books (See Top 100 in Books)

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Review

"Gloriously photographed and styled..." "The styling and artistic team at Ryland Peters & Small are the best in the business..." --The Irish Times

"Utterly delightful with both photography and recipes a triumph in teaography... really worth the purchase, not only for the intriguing cakes and obsession over tea but also for the recipe for her infamous doughnut muffins... sublime!" --http://belleaukitchen.blogspot.com

"We've got a yearning for something sweet this afternoon, which we're putting down to the launch of Tea With Bea a brand new cookbook from the baker extraordinaire behind Bea's of Bloomsbury. Clear your weekend schedule - covered in flour, eating brownies hot from the oven, you'll be in no fit state to receive company..." --http://www.sheerluxe.com

"Utterly delightful with both photography and recipes a triumph in teaography... really worth the purchase, not only for the intriguing cakes and obsession over tea but also for the recipe for her infamous doughnut muffins... sublime!" --http://belleaukitchen.blogspot.com

"We've got a yearning for something sweet this afternoon, which we're putting down to the launch of Tea With Bea a brand new cookbook from the baker extraordinaire behind Bea's of Bloomsbury. Clear your weekend schedule - covered in flour, eating brownies hot from the oven, you'll be in no fit state to receive company..." --http://www.sheerluxe.com

About the Author

Bea Vo is a chef and owner of Bea's of Bloomsbury. Born in the Washington D.C. area, she was apprenticed to a French patisserie, trained at Le Cordon Bleu and did stints at Asia de Cuba and Nobu before opening Bea's of Bloomsbury in 2008, with branches in Bloomsbury, One New Change in the City and, from May 2011, King's Road, Chelsea.

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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By Greg in Roujan on 26 Jan 2013
Format: Hardcover Verified Purchase
Gorgeous photography and delicious-sounding recipes can't mask the fact that they just don't seem to work. I've tried two recipes from this book, and both have been a disaster. The Espresso Bourbon Cake was supposed to take 28-35 minutes to bake, but was still underdone in the middle at 60 minutes. Eventually took it out - and the middle was soft and the outsides dry. Tasted just like a chocolate cake - couldn't even taste the coffee or whiskey. Then made the apple bourbon cake. Far too much to fit into a 20cm cake tin - but I gave it a try. And surely 3 golden delicious apples was too much. As I suspected, about a third of the cake ended up bubbling up over the sides of the tin. So much liquid was released by the apples that the cake was still completely wet at 70 minutes in. The book is a waste of money - and it has wasted even more in ingredients and time.
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47 of 51 people found the following review helpful By Amelie on 21 Sep 2011
Format: Hardcover
I'm lucky enough to have taken one of Bea's baking classes at her bakery in Bloomsbury so I can testify that not only is Bea a great pastry chef she's also a great teacher - and this really comes across in her book. I can also confidently say that the recipes appear in the book as they are baked in her shop, with no tinkering with quantities or ingredients to protect trade secrets, so if you're not fortunate enough to live anywhere close to her bakeries you can rest assured that you will be able to produce identikit cakes with the aid of this lovely book.

Bea has a thorough knowledge of both the art and science of good baking and she imparts it throughout her recipes in a really low-key and easy to understand way. Now that I know the reaction that happens when eggs hit sugar I ALWAYS mix them well the moment they meet and I'm convinced my cakes are better because of it. And having struggled with recipes for brownies throughout my baking life I now know how to make a perfect batch everytime.

Which brings me on to just how delicious her cakes are. Very. VERY. The aforementioned brownie recipe is almost dangerous it's so good. The Devil's Food Cake manages to be both dark and light and is just on the right side of a bitter chocolate flavour rather than being cloyingly sweet - a chocolate cake for grown-ups.

And the Renee Cake is probably the most delicious cake I've ever eaten. Fact.

Although there are recipes for complete cakes in the book one thing I particularly appreciate about the way it's laid out is that Bea has seperated base cake recipes from filling / frosting recipes, allowing you to 'mix and match' your way to your own creations if you wish.
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11 of 12 people found the following review helpful By Anna on 15 Jan 2013
Format: Hardcover
I had high expectations as I have been to Beas of Bloomsbury, and I regularly bake using the Hummingbird and Primrose Bakery recipebooks. The reviews on here were fantastic (hmm?). To my surprise, the recipes I tried out were pretty diastrous!

The writer assumes the cook already has an impressive understanding of patisserie baking e.g. when making italian buttercream, whether or not to add the hot sugar syrup to the beaten egg whites immediately or to let it cool for a minute so it doesn't cook the egg whites? If I already knew exactly how to make it then I probably wouldn't need the book...

It's a beautiful book but I'm not going to waste more money on expensive ingredients.
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17 of 20 people found the following review helpful By MG on 4 Feb 2012
Format: Hardcover
What kind of salt Bea's of Bloomsbury use? I used regular salt when I made the chocolate peanut butter biscotti. The biscotti tasted soo salty that I had to discard the entire batch. The recipe requires 1 1/2 teaspoons salt and I don't remember seeing a cookie recipe requiring that much of salt. Chocolate and peanut butter is my favorite combo and they got lost into the saltiness of the biscotti. I'm debating whether I should risk trying out more of Bea's recipes or not.
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30 of 36 people found the following review helpful By E. Clark on 14 Feb 2012
Format: Hardcover Verified Purchase
I bought this book based on the reviews on this site, also because of the magnificent cake picture on the cover. I was a bit disappointed when I flipped through the pages, as most recipes are quite ordinary, not that interesting. I thought I would be alright with that as long as Triple Chocolate Cake recipe is good. Unfortunately it is a terrible recipe, very confusing! First step is to bake a chocolate buttermilk cake. Baked it without any problem although I think it would have been lighter with less chocolate in it. Actual confusing part is the rest of the recipe. In the picture there is one white, one dark filling, however in the recipe it is talking about making two chocolatey fillings! Name of these fillings keep changing between this recipe and in the referred pages! I am an experienced baker and academically advance enough to be able to process a recipe, I read the recipe several times over the past few days, still couldn't figure out what does she mean. If both of these recipes contain so much chocolate as mentioned in the recipe where does this white filling come from? It shouldn't be this complicated. I came back to this page in Amazon to see if there is any reference to a similar problem, perhaps a solution. When I read the reviews again, it strike me, most written by her friends or acquintances. Many of these people actually mention that they have been to her shops several times and know her personally. I am feeling a bit cheated now because of all these misleading reviews written by writer's pals! Very disappointed.
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