Sarah Rainey

Three Ingredient Baking

Incredibly simple treats with minimal ingredients

Buch

A book that will revolutionise the way you bake, all the recipes are cheap, quick to make and of course, only require three ingredients!

CHF 22.90

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Produktdetails

ISBN: 978-0-7181-8479-7
EAN: 9780718184797
Produktnummer: 22232094
Verlag: Penguin Books Ltd
Sprache: Englisch
Erscheinungsjahr: 2018
Seitenangabe: 208 S.
Masse: H17.3 cm x B22.9 cm x D1.4 cm 556 g
Abbildungen: Full colour photography
Gewicht: 556
Sonstiges: General (US: Trade)

Über den Autor

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 in Madrid for a while and has been a national newspaper feature writer, based in London, for the past seven years.She 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. One day she dreams of opening a tea shop selling freshly baked cakes, scones and biscuits. Her foodie achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 traybakes in a single weekend (and surviving to tell the tale).