Book review

19 November, 2010
Page 18 

Eric Lanlard Home Bake

Mitchell Beazley (Octopus Publishing) £20

Master patissier Eric Lanlard, cake-maker to celebrities, has launched his second book Home Bake, in which he takes a look at some of his favourite treats, often with a French, twist. This aesthetically pleasing book also offers tips in each section and, although targeted mainly at those wanting to achieve culinary masterpieces at home, the recipes, tips and suggestions for decorations/presentation serve as a great commercial source of ideas for craft bakers for the type of baked goods they would consider selling in their shops.

Basic recipes include a classic chocolate and classic vanilla sponge, both of which Lanlard sells in his London-based café-patisserie Cake Boy, alongside more unusual creations, such as a flour-free orange and lavender cake, rhubarb and apple tarte Normande, apricot and honey tart, peach melba muffins, cream cheese brownies and ricotta, apple and cinnamon cheesecake.

The book also features a section on festive recipes, including achocolate and orange Christmas cake, with optional gold leaf naturally; and a chocolate and chestnut yule log. Chock-full of photography at each stage of the production, it serves as inspiration as to how bakers could present similar traditional bakery products.





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