Whether you want to bake a cake for afternoon tea, a dinner party, a dessert, or just because you want to,
Bake Your Cake & Eat It Too will provide you with a deliciously different selection to choose from.
This is the updated third cookbook from Tamara Milstein-Newing.
First published in 1997, Tamara’s much sought after cookbook has been updated with many new
recipes and features innovative cakes from around the world in a beautifully clear and concise format
with gorgeous photographs to whet your appetite.
Tamara shares important tips, handy hints and information that can only be compiled after years of
experience. If you love to bake, this cookbook will become an invaluable source of inspiration.
Go on, spoil someone you love with one of the enticing recipes within, and as Marie Antoinette said...
Let them eat cake!
|Publisher:||New Holland Publishers, Limited UK|
|Product dimensions:||8.20(w) x 9.50(h) x 0.60(d)|
About the Author
Tamara’s first food love was bread-making and since 1989, Tamara has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more, at her successful cooking school Tamara’s Kitchen.
During 1990’s, Tamara published six successful cookbooks with her Risotto round the World and Bake Your Cake & Eat It Too enjoying several reprints of each and she also presented weekly cooking segments on radio.
Tamara moved her family to France in 2001 for a year to embrace the French lifestyle. She continued writing and teaching as well as escorting gourmet food lovers to France to enjoy gastronomic holidays.
In 2011, Tamara found a new home where there was a wonderful array of locally produced foods including farm-fresh goat milk - the essence of most Provencal cheese. With local produce and a desire to re-create her favourite French style cheese, Tamara began an exciting and enlightening journey into the world of cheese making.
BoatShed Cheese was born soon after and Tamara has since won many prestigious awards for her cheese. She now divides her time between her artisan cheese making business, teaching cheese making and escorting cheese minded food lovers to France!