- 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: 77 customer reviews
- Amazon Bestsellers Rank: 130,804 in Books (See Top 100 in Books)
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf Hardcover – 19 Sep 2013
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'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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Criticisms? Apart from the inadequate title, that's a difficult one. I suppose a place-marker ribbon would have been useful so you could easily flip from recipe to the appropriate skill section and back - but that's hardly a deal breaker. It's a privilege and a pleasure to own and use this book - I expect to be using it for decades.
The book is well laid out, lots of pictures with easy to follow recipes. I say the book would be a great book for someone starting out who wanted to develop their skills as they progressed.
Old favourites such as lemon drizzle and carrot cake appear but then you have spectacular items like Croquembouche.
What I immediately liked about this book was that there were many cakes in it that i hadn't heard of and the author usually begins each recipe with a interesting paragraph about them.
Another great feature of the book were the cafe suggestions for a number of cities, which could be found amongst the recipes.
I'd definitely say this book is a must have for every baker and I look forward to working my way through it.
Mouth watering pictures are also there so please be cautious when browsing ;)
If you want to learn interesting recipes from different regions of the world, then this is the right book for you.
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