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World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf [Hardcover]

Marco Pierre White , Roger Pizey
4.9 out of 5 stars  See all reviews (27 customer reviews)
RRP: £30.00
Price: £20.40 & FREE Delivery in the UK. Details
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Book Description

19 Sep 2013

‘Quite simply, Roger Pizey is one of the finest pastry chefs Britain has ever known.’ Marco Pierre White

World's Best Cakes is a fabulous collection of globally-inspired classic bakes, from national favourites such as American Boston cream pie and British Chelsea buns to exquisite small treats including Russian Tea Cakes and French madeleines. Each recipe has been meticulously researched and perfectly baked by Roger Pizey, one of the world's leading pastry chefs.

Whether you are a baking novice wanting to make your first plum madeira or a seasoned pastry enthusiast wishing to impress with a millefeuille and a croquembouche, the book is divided into chapters that correspond with types of cakes and techniques. A handy go-to recipe section covers all the Baking Basics – from all types of pastry to crème Anglaise or frangipane.

With guest recipes from some of the world’s most famous chefs and bakers, including Rachel Allen, Mark Hix and Marco Pierre-White, World’s Best Cakes is a superlative global resource for the art of cake baking, a showcase of awe-inspiring cakes and pastries, each one a superb testament to the skills of master pâtissier Roger Pizey.


Frequently Bought Together

World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf + Patisserie: A Step-by-step Guide to Baking French Pastries at Home + Patisserie: A Masterclass in Classic and Contemporary Patisserie
Price For All Three: £56.89

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Product details

  • Hardcover: 304 pages
  • Publisher: Jacqui Small LLP (19 Sep 2013)
  • Language: Unknown
  • ISBN-10: 1906417970
  • ISBN-13: 978-1906417970
  • Product Dimensions: 21.2 x 2.8 x 27.8 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: 25,359 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

4.9 out of 5 stars
4.9 out of 5 stars
Most Helpful Customer Reviews
39 of 39 people found the following review helpful
5.0 out of 5 stars This book lives up to its title perfectly! 12 Nov 2013
By red0209 TOP 500 REVIEWER
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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20 of 20 people found the following review helpful
5.0 out of 5 stars A Masterclass in Cake Baking 18 Oct 2013
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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11 of 11 people found the following review helpful
5.0 out of 5 stars A fabulous collection 1 Oct 2013
Format:Hardcover
There is no denying Roger Pizey's experience. He has worked with luminaries such as Albert Roux and Marco Pierre White, as well as several stints as head chef in some of the top restaurants in London. In this book, he has collected 250 of some of the greatest cakes in the world, and they are indeed from all around the world

Flicking through the pages of this book, you immediately get a sense that Pizey has collected recipes from the four corners of the globe. There are recipes from every continent. This truly is a collection of the world's best cakes. Each recipe also includes a small introduction giving details of the recipes origin, and I am happy to note that they all feature some of the most beautiful and tantalizing pictures I have seen.

The book starts with an introduction from Pizey, followed by a useful chapter on techniques that are used throughout. The recipes themselves are grouped into 10 chapters of similar types such as Sponges & Layer cakes, Traybakes, and Pastries.

The last few chapters consist of Baking Basics which has essential recipes for Crèmes, Ganaches and Icing that you will need to decorate or fill your lovely creations. There is then a section discussing essential equipment for any budding pastry chef. The book closes with a comprehensive A-Z index which in a book this large, is essential.

The recipes themselves are clear and detailed, yet not overly wordy or as complicated as some of the cakes may suggest. Pizey expertly guides you through each stage. The level of difficulty I would say varies drastically. There are some well-known family favourites among unusual and regional cakes that most of the readers may not have heard of. One of the most wonderful things about this book is the scope of the collection.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Wonderful recipes. Beautiful book.
Published 16 days ago by Evelyn Hall
5.0 out of 5 stars After looking at this book at my sons I had to have it too!
My son has this book, and popped it on my lap when I went to visit him.. What can I say, I HAD to have this book too!! Fabulous recipes that make the mouth water!!
Published 21 days ago by Crazy Chic
5.0 out of 5 stars A brilliant and beautiful book with a huge and varied range ...
A brilliant and beautiful book with a huge and varied range of recipes of cakes and bakes from around the world. Read more
Published 1 month ago by Kavita79
5.0 out of 5 stars Five Stars
Amazing book, beautiful recipes, I will enjoy baking my way through this book.
Published 2 months ago by Gemma
5.0 out of 5 stars ... note this is Roger Pizey - which is really better as he's the...
Please note this is Roger Pizey - which is really better as he's the patissier! Marco P-W just writes an intro. Read more
Published 2 months ago by scarlet
5.0 out of 5 stars Five Stars
great book
Published 3 months ago by Kasia Ryszka
5.0 out of 5 stars terrific book!
this is a great book for anyone who loves baking - there is a really varied selection of recipes to suit a variety of palates and occasions.... Read more
Published 4 months ago by VM
5.0 out of 5 stars Superb book stuffed full of yummy recipes!
Bought this recently and had a good flick through! I haven't made anything yet but the range of recipes contained with the cover is brilliant and varied! Read more
Published 5 months ago by Anthony De Wynter
5.0 out of 5 stars So good
A nice and beauitiul recipes book, many photos, not complicate to follow, some recipes have hard to find ingredients, as world's places, but it is nice to read
Published 5 months ago by L.G
5.0 out of 5 stars Highly recommend!!
This is a great book for both baking and learning technique :) cannot wait to try out all of them!
Published 5 months ago by Molly chan
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