Overview
Treat the whole family with ridiculously quick, easy and awe-inspiring desserts that anyone can rustle up in just SIX MINUTES 'The queen of store cupboard baking' Huffington Post Creating mouth-watering sweets, treats and desserts has never been easier. With minimal ingredients and time-saving shortcuts, these easy and delicious recipes won't compromise on flavour or wow factor. The best part? They're guaranteed to be on your plate in just six minutes. This revolutionary new cookbook proves that baking doesn't have to be time-consuming, stressful or expensive. Perfect for home cooks and impatient foodies, these 100 recipes are easy, affordable and simple and ready to eat in 360 seconds - that's less time than it takes to drink a cup of coffee! Satisfy your sweet tooth with: - PIMM'S CUPCAKES - MICROWAVE BROWNIES - BUTTERSCOTCH BANOFFEE PIE - CINNAMON CRONUTS - NUTELLA GRIDDLE COOKIES - UNICORN BARK - HALLOUMI FRITTERS Put the fun and magic back into baking. It has to be tried to be believed . . .
Full Product Details
Author: Sarah Rainey
Publisher: Penguin Books Ltd
Imprint: Michael Joseph Ltd
Dimensions:
Width: 12.50cm
, Height: 2.00cm
, Length: 19.20cm
Weight: 0.566kg
ISBN: 9780241379219
ISBN 10: 0241379210
Pages: 208
Publication Date: 14 May 2020
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
Three is the magic number with these quirky, easy recipes * Sainsbury's Magazine * We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients! This book has it all * BBC Good Food * Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss * Daily Mail * PRAISE FOR THREE INGREDIENT BAKING: * - *
Author Information
Sarah Rainey has been baking, cooking, eating, writing and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge, lived for a period in Madrid and has been a national newspaper feature writer, based in London, for the past seven years. Sarah edited How to Jug a Hare: The Telegraph Book of the Kitchen in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. Her dream is to one day open a tea shop selling freshly baked cakes, scones and biscuits. Sarah's culinary achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 tray-bakes in a single weekend (and surviving to tell the tale).
