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With detailed information on techniques, equipment and ingredients, and simple step-by-step instructions, this book really is the baker's bible. In clear, accessible language, Alison demystifies many of the more complex baking techniques. If you've never dared to make your own croissants or bake a four-tiered layer cake, fear no longer – whether you're a beginner keen to roll up your sleeves, or a passionate life-long baker, you'll produce stunning results every time with these mouth-watering recipes.
Additional Information
| Design Story | Alison Thompson has been baking since the age of seven, so it was only natural that she chose a career in the kitchen. Alison has worked with the world's finest pastry chefs in Melbourne and London, such as Philippa Sibley and Mich Turner, and has spent time at the famed Little Venice Cake Company in the UK. She has travelled throughout Europe, carrying out extensive research into the origins and evolution of various cakes, pastries and desserts. Alison now runs her own busy cake-making business in the Yarra Valley, just outside Melbourne, and works as a consultant pastry chef. In 2010 Alison published her first book, Macaron, celebrating her love affair with the delicate French sweet; this was soon followed by Bake and then Popsicle, an inspiring collection of ice-creams and sorbets. Sweet is Alison's latest book, in which she shares her all-time favourite dessert recipes. |
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| Care & Use | Books are important, love it, treasure it and enjoy it. |
Alison Thompson has been baking since the age of seven, so it was only natural that she chose a career in the kitchen. Alison has worked with the world's finest pastry chefs in Melbourne and London, such as Philippa Sibley and Mich Turner, and has spent time at the famed Little Venice Cake Company in the UK. She has travelled throughout Europe, carrying out extensive research into the origins and evolution of various cakes, pastries and desserts. Alison now runs her own busy cake-making business in the Yarra Valley, just outside Melbourne, and works as a consultant pastry chef.
In 2010 Alison published her first book, Macaron, celebrating her love affair with the delicate French sweet; this was soon followed by Bake and then Popsicle, an inspiring collection of ice-creams and sorbets. Sweet is Alison's latest book, in which she shares her all-time favourite dessert recipes.
Books are important, love it, treasure it and enjoy it.
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