'Annie Bell is a bright light among Britain's food writers.' - Nigel Slater
In this beautiful book, Annie Bell explains the techniques that produce perfect results every time, covering recipes from cakes, brownies and meringues, to tarts, pies and pancakes.
With sweet treats for all occasions, Annie shares triple-tested recipes that will ensure your cakes never fail to rise and your pastry is always perfect. From The Ultimate Chocolate Brownies, Rocky Road Slab and Cherry Pound Cake to Tiramisu Torte, Retro Lemon Cheesecake and Big and Fruity Scones, with over 200 delicious recipes packed into one practical volume, this is an indispensable guide to becoming a brilliant baker. It is the only baking book you will ever need.
Annie Bell has a MSc in Human Nutrition. She is an award-winning cookery writer who trained as a chef before writing for Vogue, and then the Independent. Awarded Journalist of the Year by the Guild of Food Writers, her interest in healthy eating found its roots in her early writing as a vegetarian. She has been principal cookery writer on the Mail on Sunday's YOU Magazine for the last 20 years. Her previous cookbooks include Annie Bell's Baking Bible, Soup Glorious Soup, The Camping Cookbook, Low Carb Revolution, Low Carb Express and How to Cook.