Sweet
Published on 23. April 2014
Book
Hardback
236 pages
978-1-921383-54-0 (ISBN)
Description
Brown Sugar Pavlovas with Spiced Plums and Vanilla Cream, Orange Creme Brulee with Chocolate Sorbet, Coconut and Cherry Ice-Cream Bombe Alaska, Trifle of Ginger Pineapple and Vanilla Cream, and more This new collection from Alison Thompson celebrates desserts in every delicious form: creamy, fudgy, gooey, molten, fruity, refreshing, chocolatey, crunchy, chewy, light-as-air, or sinfully rich. From elaborate show-stoppers to comforting family puddings, Alison's clear, straightforward recipes guarantee sweet success, every time. Includes metric measures.
More details
Language
English
Place of publication
Camberwell
Australia
Publishing group
Penguin Random House Australia
Product notice
Paper over boards
Dimensions
Height: 260 mm
Width: 210 mm
Thickness: 28 mm
Weight
1188 gr
ISBN-13
978-1-921383-54-0 (9781921383540)
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
Alison Thompson 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 traveled 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 just outside Melbourne, and works as a consultant pastry chef. Her previous books include Bake and Macaron.