So good in fact, it's almost obscene. Sweet Old Fashioned Favourites is a bumper collection of the most popular, luscious cakes, pastries, desserts, biscuits and puddings from the good old days. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Souffle. Home Baked by The Australian Womens Weekly Please Note: This is a used book. He stayed there for five years before launching his own business, Cake Boy, a destination cafe, cake emporium and cookery school based in London.
Having trained in France, Eric moved to London where he ran the patisserie business for Albert and Michel Roux. If you need to know more about the copy you are purchasing, please contact me via the Contact button at the top right corner of this page. If you are looking for a family favourite recipe or cookbook to give to your daughter, son or to replace your mother's or your own falling-apart copy, it might be here! Some of the recipes in this book are: Apple and ginger cakes, Cupcakes, Chocolate honeycomb muffins, Banana blueberry cakes, Coffee caramel cakes, White chocolate and macadamia muffins, Old fashioned apple pie, Roasted pear tart, Lemon meringue pie, Mixed berry muffins. Because, let's face it, that's what happens when a cookbook is used. Make your next cup of tea or coffee that little bit special by opening up your cake tin and relaxing with a perfect slice of cake, muffin, biscuit or cupcake.
To see other Womens Weekly cookbooks Sweet Old Fashioned Favourites by The Australian Womens Weekly Please Note: This is a used book. If you need to know more about the copy you are purchasing, please contact me via the Contact button at the top right corner of this page. It will have all its pages, although in rare cases the double middle page may be taped in place. Click on the cover image above to read some pages of this book! Because, let's face it, that's what happens when a cookbook is used. No one can resist the aroma of a freshly baked cake or batch of scones, and you don't have to be an expert baker to cook these sweet treats. With the right ingredients and a little practice, you'll be able to whip up a batch of muffins, scones or spectacular cakes with a minimum of fuss.
Welcome to Eat Your Books! About the Author Master Patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric Lanlard has earned himself an international reputation for superlative baked creations for an impressive A-list clientele, including Madonna and Sir Elton John. Some are just as remembered from childhood; some have been reworked to take advantage of ingredients such as vanilla bean and palm sugar, which are now readily available at supermarkets. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. The copy you receive will be in good condition or better. Imagine having a single searchable index of all your recipes — both digital and print! If you are new here, you may want to learn a little more about how this site works.
If you are new here, you may want to learn a little more about how this site works. Delicious puddings are also made easy. Welcome to Eat Your Books! People still love bread-and-butter pudding, apple pie and sponge cake, and here they all are again. He is co-author of Cox Cookies and Cake Mitchell Beazley and author of Master Cakes Hamlyn , Tart It Up! From the simplest muffins and biscuits to artisan-style pastries and cakes, each recipe comes with a beautiful colour photograph, clear directions and hints to ensure that even a novice baker will get a perfect result every time. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Treat your friends to a taste of times gone by with a piece of simple Victoria sponge, send some fruity slice in a school lunchbox, or pack a home-made treat for your next picnic.
You would be hard-pushed to not want to use every recipe in this book! Industry Reviews Eric Lanlard makes the yummiest cakes on the planet. Imagine having a single searchable index of all your recipes — both digital and print! Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. The Australian Women's Weekly has gathered together all their most well-known and best-loved pastries, cakes, puddings, biscuits and other sweet treats. The recipes in this collection of cakes, biscuits, slices and desserts seem never to go out of style. Many of these recipes have a long history going back hundreds of years, while others are comparatively young, having been created in the last 30 or 40 years. Nothing lifts the heart like the smell of a cake baking, the first slice of a warm homemade tart, a hot muffin with your coffee in the morning or a steamed pudding on a cold night.
Comfort food from yesteryear, that's tried and true and gloriously nostalgic, will always be greeted with enthusiasm - the more so if it's sweet and delicious. . This book's simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. It will have all its pages, however it may have cover creasing, a previous owner's name or minimal writing inside, and there may be some marks to some of the pages. Whatever your favourite sweet treat, it's certain to be in this wonderful collection of recipes.
Alongside these traditional classics, you'll find new favourites such as gluten-free carrot cake and low-fat chocolate cake. The copy you receive will be in good condition or better, however it may have cover creasing, a previous owner's name or minimal writing inside, and there may be some marks to some of the pages. Cookbooks Australia has a great range of new, used and out of print recipe books to suit all tastes and palates. These recipes will appeal for generations to come. . . .
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