Crumb: The Baking Book
sept. 2014 · Random House
3,5star
2 recenziireport
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A joyful, passionate baking book from the Sunday Times top ten bestselling author of Eat Up.
‘Must. Have. Now’ Marie Claire
Crumb is about flavour, first and foremost – a celebration of the simple joy of baking. Ruby’s recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence.
In a delicious blend of practicality and creativity, Ruby encourages novices and seasoned bakers alike to roll up their sleeves and bake – even if they don’t have the proper equipment or know-how.
From Lemon & Marzipan Cupcakes and Rye Caraway Bagels, Rose & Burnt Honey Florentines, Croissants and Custard Doughnuts, to Butternut Squash & Mozzarella Tartlets and Sticky Toffee Pudding, these are recipes that will quickly become some of your best loved.
With writing to be savoured as much as the recipes, tips and techniques to guide you and plenty of ideas for variations, this is a baking book to be inspired by, to read and cherish.
‘Must. Have. Now’ Marie Claire
Crumb is about flavour, first and foremost – a celebration of the simple joy of baking. Ruby’s recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence.
In a delicious blend of practicality and creativity, Ruby encourages novices and seasoned bakers alike to roll up their sleeves and bake – even if they don’t have the proper equipment or know-how.
From Lemon & Marzipan Cupcakes and Rye Caraway Bagels, Rose & Burnt Honey Florentines, Croissants and Custard Doughnuts, to Butternut Squash & Mozzarella Tartlets and Sticky Toffee Pudding, these are recipes that will quickly become some of your best loved.
With writing to be savoured as much as the recipes, tips and techniques to guide you and plenty of ideas for variations, this is a baking book to be inspired by, to read and cherish.
Evaluări și recenzii
3,5
2 recenzii
Despre autor
Ruby Tandoh entered Great British Bake Off aged just twenty and in the first year of a Philosophy and Art History degree at UCL. She quickly impressed with her creative approach to ingredients and flavour taking precedence over decoration.
Ruby is now a weekly food columnist in the Guardian and a monthly columnist at British ELLE.
Raised in Southend, Essex, she lives – and bakes – in north London. She blogs at rubyandthekitchen.co.uk and tweets at @rubytandoh.
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