Top positive review
250 reasons to love baking - from a master
on 5 February 2014
Every now and then, someone with decades of skills and experience at the highest level decides to share it with the rest of us. If we're very lucky, they turn out to be a natural communicator - able to transmit their message efficiently, effectively and, very occasionally, with a profound sense of the sheer joy of their trade. Roger Pizey does all this and more with this book. It is an extraordinary catalogue of the world of cake, stuffed with glorious recipes for cakes familiar and less so, together with little inserts about the best places to eat cake all over the world. And don't let the title fool you. This book is about much more than cake. There are pastries, cheesecakes, tarts - anything that the author excels at is here. New to baking? Don't worry, this book includes full information on the technical aspects of baking cakes and pastries, from the basics up. I don't usually care much for the often useless coloured pictures in most cookbooks, but here they are brilliantly done, so that you can really see what you are striving for. It would be pointless to select a few recipes and say how well they work - what about the rest of them? Instead, I pick one of the most common, usually boring, cakes to appear in baking books - lemon drizzle cake. The version here is wonderful, not only the best I've ever had - but some distance apart from the pack. It's also quite easy; so if you are a novice, this is the cake to start with! As ever with baking, make sure that every ingredient is of the best quality if you want the very best cake.
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.