Honey and co baking book
Cookbook road test: Honey & Co: The Baking Book | delicious. magazineGoodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover.
Honey & Co book: how cakes found their way onto the menu
Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. There's no need to worry, whatever you choose will be great! After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. Please sign in to write a review. If you have changed your email address then contact us and we will update your details.
The book looks good. So far so good. Success: the flavours worked beautifully. You must be logged in to post a comment. Enter the email address associated with your account, and we'll send you a link to reset your password.
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I have a really bad memory: old school friends, people I have worked with — I often draw a complete blank. My husband, Itamar, says that if I put my mind to it I would remember everything. He may well be right, because there are memories that are etched on my brain. And I remember the cakes, cookies, bars, ice creams and many other sweet confections that have been a part of my life, both personal and professional. As a child growing up in Israel — my English parents had moved to a village near Haifa because they wanted their children to grow up in a sunny place — I used to roll ginger cookies with my mum and I can still feel the silky warm dough forming into balls that we would bake to the crispest cookies. We were allowed to mess around in the kitchen from a very young age but I think I started baking seriously when I was 11 or I wanted to try everything.