The Natural Baker
A new way to bake using the best natural ingredients
Seiten
2018
Jacqui Small (Verlag)
978-1-911127-30-7 (ISBN)
Jacqui Small (Verlag)
978-1-911127-30-7 (ISBN)
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Bringing the author’s stunning eye for detail and patisserie expertise to bear, this gorgeous cookbook will offer approximately 80 baking recipes – sweet and savoury – using natural, wholesome and wholegrain ingredients.
From the author of the bestselling Clean Cakes, trained patisserie chef Henrietta Inman, this beautifully-designed bake book presents over 80 baking recipes – sweet and savoury – using natural, wholesome and wholegrain ingredients.
'A book brimful of things I want to make. Henrietta is my kind of baker, creating cakes and bakes as nourishing as they are delicious. This how we want to bake now.'
Anna Jones, author of The Modern Cook's Year
Taking in every occasion from breakfast right through to supper and dessert, with plenty of joyous cakes, breads, brownies and biscuits along the way, it is full of unique bakes that are actually good for you.
While some of the recipes are gluten-free, refined sugar-free and/or dairy-free, this book focuses on the natural goodness of the ingredients Henrietta chooses and offers a naturally healthier option to most baking books.
Fresh produce, seasonal heritage fruit and vegetables will be given the chance to sing rather than being masked by too much sugar. The end results will taste amazing and do you good too!
'There are very few cookbooks that illustrate reliable methods of showcasing and elevating wholegrain flours as well as Henrietta's. Her recipes are inventive, elegant and truly flavourful.'
Amy Chaplin, author of At Home in the Whole Food Kitchen.
From the author of the bestselling Clean Cakes, trained patisserie chef Henrietta Inman, this beautifully-designed bake book presents over 80 baking recipes – sweet and savoury – using natural, wholesome and wholegrain ingredients.
'A book brimful of things I want to make. Henrietta is my kind of baker, creating cakes and bakes as nourishing as they are delicious. This how we want to bake now.'
Anna Jones, author of The Modern Cook's Year
Taking in every occasion from breakfast right through to supper and dessert, with plenty of joyous cakes, breads, brownies and biscuits along the way, it is full of unique bakes that are actually good for you.
While some of the recipes are gluten-free, refined sugar-free and/or dairy-free, this book focuses on the natural goodness of the ingredients Henrietta chooses and offers a naturally healthier option to most baking books.
Fresh produce, seasonal heritage fruit and vegetables will be given the chance to sing rather than being masked by too much sugar. The end results will taste amazing and do you good too!
'There are very few cookbooks that illustrate reliable methods of showcasing and elevating wholegrain flours as well as Henrietta's. Her recipes are inventive, elegant and truly flavourful.'
Amy Chaplin, author of At Home in the Whole Food Kitchen.
Henrietta Inman is the best-selling author of Clean Cakes. A skilled pastry chef and cookery teacher, she has worked in award-winning kitchens including The Lanesborough Hotel and the Michelin starred Apsleys. She now lives and works in London and Suffolk where she takes private commissions and bespoke orders, holds cookery classes and baking demonstrations and does food consultancy, supper clubs and events. For further information on Henrietta visit www.henriettainman.com and follow on Instagram @henriettainman
| Erscheinungsdatum | 17.03.2018 |
|---|---|
| Sprache | englisch |
| Maße | 191 x 250 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-911127-30-6 / 1911127306 |
| ISBN-13 | 978-1-911127-30-7 / 9781911127307 |
| Zustand | Neuware |
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