Small Cakes
From Fondant Fancies to Florentines
Published on 25. March 2008
Book
Hardback
64 pages
978-1-903221-99-0 (ISBN)
Description
Roger Pizey's small cakes have led the way in a huge home baking revival. From iced fairy cakes to fondant fancies, lemon drizzle cake to lime, lemon and pistachio slices, his classic bakes provide comfort moments during a busy day, make great accompaniments to afternoon tea and are a perfect excuse for sharing precious time with friends. Small Cakes re-acquaints the reader with traditional favourites such as cheese cakes, sponge cakes, baked fruit loafs, chunky brownies and Eccles cakes. Perfectly formed miniatures become delicate indulgences rather than guilty pleasures in the creative hands of this leading pastry chef. With chapters on fairy cakes, teatime treats, small comfort cakes and homemade classics, Roger offers ideas on how to bake a cake for any occasion. His unique approach to traditional baking is fun, inventive and, above all, delicious.
More details
Series
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Illustrations
35
Dimensions
Height: 220 mm
Width: 190 mm
ISBN-13
978-1-903221-99-0 (9781903221990)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Roger Pizey is a celebrated baker and patissier with over twenty 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 Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin Stars, Roger was creating the ground-breaking desserts for his restaurants. 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 returning to his original passion and 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. He has appeared on Hell's Kitchen, demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.