The Last Bite : A Whole New Approach to Making Desserts Through the Year

Name: The Last Bite : A Whole New Approach to Making Desserts Through the Year
SKU: 1688133
Price: 26.99 EUR
Availability: InStock

ΚΩΔΙΚΟΣ: 1688133

Άμεσα Διαθέσιμο

26 ^,99€

Σε BOX NOW Locker Τετ 03/06 - Πεμ 04/06

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The Last Bite : A Whole New Approach to Making Desserts Through the Year

26^,99€

Φατσούλες με κατοικίδια ζώα

Τιμή εκδότη: 11.10€

7^,76€

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Τιμή εκδότη: 11.10€

7^,76€

Σύνολο42,51€

Σύνοψη βιβλίου

Celebrate dessert's like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more!

"First and foremost, make it delicious. Your goal is to make even those who 'don't do desserts' lick their plate clean - it has to be delicious from first to last bite."

Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name!
Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.

Exploring key ingredients season by season, this baking bible can really help you to understand the "how" and "why" of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste.

With passion and puddings on every page, you can explore:

-Over 150 base recipes and over 40 plated dishes including bakes, tarts, jams, mousses, meringues, ice creams and more
-87 recipe and produce photographs, and illustrated openers

So whether you've taken up baking during lockdown and looking to broaden your palate, or you're already a professional, looking to expand your knowledge and skill-set in dessert-making, The Last Bite celebrates a whole new approach to modern desserts, which is sure to delight. From ricotta ice cream and roasted peaches in the summer, to apple crisps and pear sorbet in the autumn, transition effortlessly into rhubarb rice pudding and puff pastry in the winter, before indulging in milk meringues and prune purees in the springtime.

No other book on the market approaches dessert cooking at the same level that chefs consider savoury cooking, and author Anna Higham is making waves on both sides of the Atlantic. After learning her trade at
The Gordon Ramsay Group, Anna took roles at Gramercy Tavern in New York and Lyle's and Flor in London. She now runs the pastry section at London's much-adored The River Cafe. She was the winner of the baking category at the 2019 Young British Foodie Awards, and was named as one of Code Hospitality's 100 Most Influential Women in Hospitality 2020!