How to Bake contains hundreds of recipes for cakes, cookies, pies, tarts, breads, pizzas, muffins, and other sweet and savory items.
This new version of my third book has been fully revised and updated to reflect the way we bake now.
This is based on a similar tart made by Philippe Conticini at his Pâtisserie des Rêves shop in Paris. I was struck by a photo of the tart topped with a wave of meringue. Fortunately M. Conticini was forthcoming with his method for achieving this unique effect.
Gingerbread’s long history pretty much concludes in the British Isles, where it is a standard. This is an adaptation of a 1940s British recipe.
Perfect for a fall or winter brunch, this versatile cake can be made with almost any combination of dried fruits and nuts you like. I love the tangy flavor of dried cranberries, and they’re a perfect contrast to the sweet dough and icing and the richness of the nuts in this cake.
