ISBN 9781472223609,Sesame and Spice

Sesame and Spice

Rs1424 Rs1675 15% OFF

Availability: Out of Stock

(Free Delivery)

We Accept
ISBN 9781472223609
Check delivery information
 
ISBN 9781472223609
Publisher

Headline Book Publishing

Publication Year 2015
ISBN-13

ISBN 9781472223609

ISBN-10 1472223608
Binding

Hardback

Number of Pages 256 Pages
Language (English)
Subject

Cooking with herbs & spices

Cinnamon, honey, dates, almonds, apples and pomegranate - these are all flavours that we have grown to love and enjoy and, here in this stunning book of recipes, Anne Shooter has created cakes and bakes that celebrate these wonderful traditional ingredients. Anne has always been inspired by her Jewish family - her grandmothers, mother and aunts who baked honey cake, almond cookies and cinnamon balls, rich challah bread and cheesecakes. In Sesame and Spice, she gives these traditional recipes a very modern interpretation to create her own collection of bakes and cakes for every occasion. A cinnamon coffee cake from the US via Eastern Europe, an apple and blackberry traybake, pomegranate drizzle cake from Jerusalem, flourless chocolate, pistachio and walnut brownies, halva shortbread and a chocolate challah bread and butter pudding. But this is evolution, not revolution, and Anne has also kept precious family recipes for tahini cookies, smoked haddock puff pastries and the bagels and rye breads from her childhood. If you love baking, these recipes will take you on a delightful, delicious journey.
About the Author: Anne Shooter
Anne Shooter is a food writer, recipe columist and blogger for the Daily Mail. Her features, Crafty Cook Column, and blog, Shooters Kitchen, attract hundreds of thousands of readers and Anne has also written for Delicious, the Jewish Chronicle, the Guardian and Women and Home. Her work also includes chairing tasting panels, hosting food events and judging awards on radio and TV as well as advising Marks and Spencer, Sainsburys and the Red Tractor Campaign. Annes passion for cooking has also led her to complete the Leiths School of Food and Wines professional diploma

More from Author

Scroll