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World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf Hardcover – 19 Sep 2013

4.7 out of 5 stars 62 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Jacqui Small LLP (19 Sept. 2013)
  • Language: English
  • ISBN-10: 1906417970
  • ISBN-13: 978-1906417970
  • Product Dimensions: 21.2 x 2.8 x 27.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Bestsellers Rank: 104,324 in Books (See Top 100 in Books)

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Product Description

Review

'fabulous collection of classic bakes...whether you're a novice wanting to make your own pastry for the first time or an accomplished baker looking to impress with a towering croquembouche, Roger Pizey has the perfect recipe'

(Great British Food)

About the Author

ROGER PIZEY is a celebrated baker and pâtissier with over 25 years’ experience at the cutting edge of cooking. He trained for two years with Albert Roux at Le Gavroche before joining the charismatic Marco Pierre White as his Chef Pâtissier. Roger developed his craft in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant, before founding the bakery for Peyton & Byrne. There, he created a classic selection of pastry offerings, both sweet and savoury, reigniting interest in traditional pastry treats.
Roger has appeared on television in Hell's Kitchen alongside Marco Pierre White. As well as contributing to several of Marco's cookbooks, Roger had his own highly acclaimed baking book Small Cakes published in 2008. He is currently Executive Head Chef of Marco Restaurant, London.
Roger Pizey is on Twitter @rogerpizey


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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
This is a spectacularly good book, by far the best I have ever seen when it comes to recipe books for cakes and pastries. There is an incredibly wide variety of cakes, many of which I'd not even heard of before. The author really has tried to include cakes from all over the world, which produces a very interesting mix of different recipes. I've attempted around ten recipes, and all seem perfectly attainable for the amateur home baker, although there are a few quite elaborate recipes near the end of the book in the celebration cakes chapter. You're not really going to bake a gingerbread house with full decoration unless you've a lot of time on your hands! As well as the recipes, you have the usual explanations of basic baking techniques, and equipment you'll need. The background behind each recipe is noted at the top of each one, with possible variations mentioned on some recipes. There are a number of recipes from guest chefs and a number of guides to eating cake in some of the world's most prominent cities [Tokyo, San Francisco, Berlin, Singapore, Stockholm & Copenhagen, Rome, New York City, Paris, Madrid, Melbourne & Sydney, London and Vienna] scattered throughout the book, with a directory of recommended establishments. The photography is very good, with each recipe having at least one photograph. If I could give this book more than five stars I would, because it really is a cut above your usual recipe books and is well worth buying.Read more ›
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Format: Hardcover
The book is a Masterclass in baking I own many baking books and, over the past year, I have reviewed quite a few books on cakes and baking. All I can say is GET THIS BOOK ON YOUR CHRISTMAS LIST.

Roger Pizey takes you through all the Basic Techniques you will need. shown in step by step pictures. Every recipe is accompanied by stunning photographs, often two for each bake, the whole cake and a slice, or a variation e.g. Victoria Sponge and Fairy Cakes.

The recipes themselves are clearly laid out with the ingredients and each instruction in the process clearly numbered. There is also a paragraph about the recipe and some recipes have variations too.

Another feature of the book is the pages on 'Where to Eat Cake' in various cities around the world.

For me, the standout recipes in this book were the Raspberry Angel Cake, Willie Harcourt-Cooze's Cloud Forest Chocolate Cake, Pastel de Chocolate Mexicano (A Chilli Chooclate cake), Espresso Marble Cake, Olive Oil Cake with Peaches, Richard Corrigan's More Stout Than Treacle Cake, Basbousa (a Semolina cake), Banana Cheesecake, Mustikkapiiraat (Finnish Blueberry Buns), Cinnamon Bear Claws and Christopher Farrugia's Maltese Prinjolata. I made the Chelsea Buns and the recipe was easy to follow and the buns tasted amazing.

Are you getting the picture? I could go on and on because every cake looks fantastic and fascinating and so, so delicious that I want to make every cake.

Pros
Well written recipes, beautiful pictures, lots of cakes I've never even heard of, let alone made, before.
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Format: Hardcover Verified Purchase
This has to be one of the most amazing baking books I now own. I have already tried a few things from it and they were delicious.

Before I get into my review I will mention the gripes I have already found with the book - 250 degrees Celsius is higher than my oven goes, or most peoples I should imagine. I have only seen this on one recipe and I successfully produced it with my oven on maximum temperature (230) so its not too much of an issue, but being someone almost obsessive it does annoy me that I can't get my oven that high and the author perhaps forgot that most people buying this book will not have professional ovens at home.

The second gripe I have with this book, and many, many other cook books is lack of instruction for temperature adjustments for fan assisted ovens. I have found after a bit of experimentation that the best way to adjust the cooking to allow for a fan assisted oven is to reduce the temperature by 20 degrees Celsius but to keep the cooking time the same as the recipe suggests. I do tend to check on the food earlier, so for instance, if a recipe says 30-45 minutes I will start checking at 30 minutes and then at regular intervals thereon after. Sometimes things will need to come out sooner in the range of recommended cooking times, but not always, so it is worth checking.

The book is beautifully arranged with amazing pictures to accompany every recipe that give you a clear view, and some inspiration of the authors intended look of the finished product.

The ingredients are all easy to buy, despite being written by a pastry chef that has won several awards and received 3 Michelin stars at more than one restaurant.
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