John Whaite Bakes at Home by John Whaite
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0755365135
- ISBN 13 9780755365135
- Published Mar 27 2014
- Format eBook
- Page Count 256
- Language English
- Countries United Kingdom
- Publisher Headline
- Imprint Headline Book Publishing
Publishers Text
John Whaite, winner of the 2012 Great British Bake Off, bakes everywhere he goes - at food festivals, as a guest on the nation's top cookery shows, at Le Cordon Bleu school where he is perfecting his craft and as teacher at his new cookery school. Yet his favourite place to bake is still at home, creating delicious treats and feasts for his family and friends. In John Whaite Bakes At Home, John shares with us those recipes he saves for his nearest and dearest. The lunches, brunches and afternoon teas he whips up when his parents come to visit, the indulgent sweet bakes and savoury pizzas he has waiting when his friends come to stay, and the picnics, confectionary and special occasion cakes he prepares for, and with, his nieces and nephews. So whether you want a birthday cake to impress or a comfort food feast to welcome the whole family, if you're after straightforward homemade recipes with a modern twist, this is the book for you.Other cookbooks by this author
- Comfort: Food to Soothe the Soul
- Comfort: Food to Soothe the Soul
- Comfort: Food to Soothe the Soul
- Dancing on Eggshells: Kitchen, Ballroom & the Messy Inbetween
- A Flash in the Pan: Simple, Speedy, Stovetop Recipes
- A Flash in the Pan: Simple, Speedy, Stovetop Recipes
- A Flash in the Pan: Simple, speedy stovetop recipes
- A Flash in the Pan: Simple, Speedy Stovetop Recipes
- John Whaite Bakes: Recipes for Every Day and Every Mood
- John Whaite Bakes: Recipes for Every Day and Every Mood
- John Whaite Bakes: Recipes for Every Day and Every Mood
- John Whaite Bakes : Recipes for Every Day and Ever
- John Whaite Bakes at Home
- Perfect Plates in 5 Ingredients
- Perfect Plates in 5 Ingredients

