This great new cookbook takes you through all the basics of baking, including essential ingredients, equipment and techniques, key recipes for pastry, icings and meringues, and explains culinary terms. The book ranges from extra-simple to more advanced, and includes cakes, cupcakes and muffins, biscuits and cookies, pies and puddings, breads and scones and savoury pies and pastry.
General editor Ann Nicol
Paperback / softback: 35,000 words, 256 pages, 180 illustrations
Series: Quick and Easy, Proven Recipes
Dimensions: 160 x 170 mm