Beatrix Bakes by Natalie Paull
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Rolling and lining all doughs (page 40)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Rolling doughs for sweet butter, nutty butter and polenta crusts (page 41)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Rolling dough for super flaky pie crust (page 42)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Blind baking all crusts (page 44)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Blind baking sweet butter, nutty butter and polenta crusts (page 44)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Blind baking super flaky pie crust (page 45)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Sweet butter crust (page 46)
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Nutty butter crust (page 48)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Polenta crust (page 50)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Super flaky pie crust (page 52)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Cream cheese dough (page 54)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Puff pastry (page 55)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Brown butter, roasted apricot and almond tart (page 60)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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How to [make brown butter] (page 63)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Yoghurt panna cotta tart (page 64)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Chocolate Bavarian pie (page 71)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Rhubarb custard crumble pies (page 73)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Peach with polenta streusel [custard crumble pies] (page 75)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Apple with cinnamon streusel [custard crumble pies] (page 75)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Roasted blood plums with allspice streusel [custard crumble pies] (page 75)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Quince with hazelnut streusel [custard crumble pies] (page 75)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Chocolate crème brûlée and raspberry tarts (page 77)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Banoffee custard pie (page 79)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Pillowy peach and polenta pie (page 82)
from Beatrix Bakes Beatrix Bakes by Natalie Paull
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Notes about this book
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- ISBN 10 1743795254
- ISBN 13 9781743795255
- Published Mar 17 2020
- Format Hardcover
- Page Count 256
- Language English
- Countries United States, United Kingdom, Australia
- Publisher Hardie Grant
Publishers Text
For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking's sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own – whether it's a lemon curd cream crepe cake or pecan maple cinnamon scrolls.
Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, Pastries & Crusts; Tarts, Pies, a Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches.
While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that – once they get the foundations right – the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.