Small Cakes - Roger Pizey New hardcover book

SMALL CAKES

by ROGER PIZEY, photography by Sian Irvine

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Brand new hardcover book, 64 pages, gorgeous, mouthwatering colour photos. Published 2008

Roger Pizey's small cakes have led the way in a huge home baking revival. From fondant fancies to florentines , and chocolate cheesecake, battenburg and brownies and lemon drizzle and blueberry muffins, the classic bakes in Small Cakes provide comfort moments during a busy day, make great accompaniments to afternoon tea and are a perfect excuse for sharing precious time with friends. In the creative hands of leading pastry chef Roger Pizey, perfectly formed miniatures such as profiteroles, meringues, lime, lemon and pistachio slices and madeleines become delicate indulgences rather than guilty pleasures. Re-discover traditional favourites such as cheese cakes, sponge cakes, baked fruit loafs, chunky brownies and Eccles cakes.

Roger's approach to traditional baking is fun, inventive and, above all, delicious. So whether you are celebrating the birthday of a family member, preparing a cake for a specific event or want to create a variety of cakes for entertaining at the weekend, Small Cakes provides everything you need. Illustrated with beautiful, mouthwatering photographs and clear, accessible instructions, this book is an indispensible source of inspiration for both seasoned hosts and sweet-toothed amateurs alike. Chapters on fairy cakes, teatime treats, small comfort cakes and homemade classics give ideas on how to bake a cake for any occasion.

All measurements are metric, imperial and cup and spoon. Includes a section on Essential Equipment and over 30 delicious recipes.

About the author

Roger Pizey is a celebrated baker and patissier with over twenty years' experience at the cutting edge of cooking. He trained for two years with Albert Rouz at Le Gavroche before joining the charismatic Marco Pierre White as his Chef Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin stars, Roger was creating the groundbreaking desserts for his restaurants.

Roger developed his craft in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant, before returning to his original passion and founding the bakery for Peyton & Byrne. There he created a classic selection of pastry offerings, both sweet and savoury, reigniting interest in traditional pastry treats. He recently appeared on Gordon Ramsay's Hell's Kitchen, demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.

Small Cakes by Roger Pizey