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Warm Bread and Honey Cake

Gaitri Pagrach-Chandra

Pavilion

Format:

ISBN: 9781862058415

Price: £25.00

Publication date: 17 August 2009

Category: Cookery

A comprehensive and unparalleled collection of breads, cakes and pastries from around the world, this beautiful sourcebook of recipes is also a well-researched exploration of home baking techniques and global ethnic history. The combination of recipes, anecdotal and historical text and pictures give this book a unique appeal and make it perfect for today’s discerning ‘foodies’.

The recipes are drawn from all over the world (including Europe, the Middle East, the Far East, the Caribbean and Latin America), are easy-to follow and beautifully photographed. Any unusual techniques are illustrated step-by-step for ease. Try your hand at Azorean honey cake or Jamaican hard dough bread. Let your family’s tastebuds thrill to Azerbaijani cream cheese baklava or Dutch brown sugar coils. Chapters cover breads, cakes, pastries, savouries and biscuits.

The combination of delicious recipes and a fascinating background text make this book a fantastic read and a must for any home cook looking to truly broaden their repertoire or with an interest in the culture of food.

ABOUT THE Author

Gaitri Pagrach-Chandra draws on her own multi-cultural background for her delicious recipe collections. A Guyanese Hindu of Indian ancestry, who married into a European Jewish family, she is a food historian and freelance translator. she has authored a book on Dutch baking – Windmills in my Oven – and her second book, Warm Bread and Honey Cake, won the Guild of Food Writers Cookery Book of the Year 2010. She is also the author of Wrapped: Crepes, wraps and rolls you can make at home. She lives in the Netherlands with her husband and two children.

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REVIEWS

One passionate baklava-lover is Gaitri Pagrach-Chandra, who has just published a wonderful and unusual baking book, Warm Bread and Honey Cake (Pavilion, ?25). This is the book to hunker down with at the kitchen table on a winter?s day, only to emerge hours later smelling of nutmeg and honey. Sunday Telegraph

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