Small Cakes: From Fondant Fancies to Florentines (The Small Book of Good Taste) Hardcover – 25 Mar 2008
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About the Author
Roger Pizey is a celebrated baker and patissier with over twenty 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 Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin Stars, Roger was creating the ground-breaking desserts for his restaurants. 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 returning to his original passion and 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. He has appeared on Hell’s Kitchen, demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.
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Top Customer Reviews
*Cupcakes - Vanilla, chocolate.
*Cupcake toppings - Peppermint, lemon, classic buttercream, blueberry, strawberry.
*Raspberry & coconut buns
*Chocolate layer cake
*Strawberry sandwich cake
*Meringues with passion fruit coulis
*Profiteroles with chantilly cream and Chocolate sauce
*Pistachio & Lemon cake
*Rhubarb crumble cake
*Rich fruit cake
*Carrot & walnut cake
*Lemon drizzle cake
So this book is not a compendium but a neat little book that will teach you some very traditional recipes.