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Floral Baker, The
Cakes, Pastries and Breads
Frances Bissell

published 2014 6.25" x 9.25" • 176 pages • b&w illustration
ISBN 9781897959541 • paperback • $18.00

Glenfiddich Award-winning author

Published to coincide with 2014 Great British Bake Off 

What could be more enticing than the aroma of floral-scented scones or cup cakes wafting through the kitchen?  Floral essences have long been used to flavor cakes, and crystalized flowers to decorate them, but when Frances Bissell bakes with floral flavors she does much more than add a dash of rosewater here, a spoonful of rose petal jam there.

The floral cook sans pareil, Frances offers such delights as Mango and Jasmine Upside-Down Tart; Lavender and White Chocolate Caramel Cake; Saffron and Rosewater Biscuits; and Peach, Lavender and Almond Tart with Lavender Fudge Sauce. Your dentist may not approve, but you and your guests will ...

Giving the reader easy-to-use basic recipes for sponges, cup cakes, scones, muffins and the other cornerstones of the baking repertoire, Frances Bissell enables both novice and experienced bakers to proceed confidently and produce delicious, creative treats.

Frances Bissell was for many years food writer for The Times; her numerous books include A Cook's Calendar and The Organic Meat Cookbook.

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