Three Ingredient Baking
Product details
- ISBN 9780718184797
- Weight: 545g
- Dimensions: 171 x 229mm
- Publication Date: 22 Mar 2018
- Publisher: Penguin Books Ltd
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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Now ANYONE can bake, with these brilliantly simple baking recipes each using ONLY 3 INGREDIENTS.
'Full of simple and straightforward recipes, even the most inexperienced of bakers will be able to make yummy treats for their friends and family' Mail Online
As heard on BBC Radio 2's Chris Evans Breakfast Show . . .
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Keep the whole family fed and entertained with this essential collection of fun, no-fuss treats.
Discover 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savoury bakes and frozen treats, Three Ingredient Baking uses what you already have in your cupboards to create deceivingly delicious treats that have to be tried to be believed.
Recipes include:
- Deliciously decadent GOLDEN SHARDS OF HONEYCOMB
- Magical FLUFFY SCONES for a quick cream tea
- A slice of the tropics with DARK CHOCOLATE AND COCONUT BOUNTY BARS
- Crisp, light-as-a-pillow PALMIER PASTRIES filled with CINNAMON SUGAR
Fast, fun and affordable, these recipes suit small budgets, total beginners, and anyone looking to whip up something delicious at the last minute, including gluten- and guilt-free options.
Once you discover the magic of Three Ingredient Baking, you won't look back.
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'These recipes really work, and they all taste like they have taken five times as long to make' The Times
'Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss' Daily Mail
'We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients' Good Food
'Have a sweet tooth but don't have the time or equipment for complicated baking? This book might just have the answer' The Independent
'This engagingly written book would make an ideal present for children who love messing around in the kitchen, or anyone who fancies cooking something tasty with minimum fuss' Daily Mail
Sarah Rainey has been baking, cooking, eating, writing and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge, lived in Madrid for a while and has been a national newspaper feature writer, based in London, for the past seven years.
She edited How to Jug a Hare: The Telegraph Book of the Kitchen, in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. One day she dreams of opening a tea shop selling freshly baked cakes, scones and biscuits. Her foodie achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 traybakes in a single weekend (and surviving to tell the tale).
