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LOLA'S: A Cake Journey Around the World

LOLA'S: A Cake Journey Around the World

作者 : Lola's Bakers/ Julia Head

出版社 : RYLAND PETERS & SMALL USE

可訂購

定價 : NT 1,045

售價79折, NT826

內容簡介


倫敦糕點名店Lola’s為您帶來70多種來自世界各地讓人垂涎三尺的蛋糕食譜!

北歐、南歐、中東、非洲、美洲、大洋洲與亞洲的各式糕點,全數一網打盡!

還有什麼比透過種類繁多的糕點這種更好的方式,來了解各種文化與烹飪呢?Lola’s職人美味的食譜詳細清楚,做出的糕點將萬無一失;即便是家庭式烘焙能手,也可以經由書中新技巧的啟發,成為烘焙大師。

從容易上手的經典糕餅,到裝飾華麗、成為宴會焦點的大型蛋糕,Lola’s不藏私,與您分享店中烘焙世界各地知名糕點的食譜,包括:

北歐地區:經典的維多利亞海綿蛋糕、威爾斯水果麵包Bara Brith (原意為斑點)、德國聖誕甜點Stollen、奧地利Strudel派、充滿春天氣息的瑞典公主蛋糕。南歐地區:法式千層酥、義大利提拉米蘇、希臘的橄欖油檸檬蛋糕。中東與東地中海地區:土耳其軟糖蛋糕、沙烏地阿拉伯的果仁蜜餅(Baklava)。非洲地區:突尼西亞無花果與南瓜蛋糕、迦納的花生香蕉蛋糕。美洲地區:彩虹蛋糕、牙買加蜂鳥蛋糕。大洋洲地區:澳洲的萊明頓蛋糕、外酥內軟的紐西蘭百露華蛋糕。亞洲地區:日本的櫻花蛋糕、印度的芝麻蛋糕以及緬甸的芒果蛋糕…等。

Discover 70 popular cakes from across the globe, brought to you by London’s famous bakery. From American and Middle Eastern delicacies to European delights—bake your way across the continents with this exciting range of recipes.

LOLA’s boutique bakeries are the place to go for cakes of all shapes and sizes. Now the professionals behind some of the best bakes in London bring you over 80 recipes that will take you on a scrumptious sugary voyage. What better way to learn about cultures and cuisines than through the medium of baked goods in all their various forms? With Lola’s detailed, precise and well-tested recipes you are sure to be in safe hands and practiced home-bakers will be inspired by new skills to master. From simple classics to extravagantly decorated creations that make delightful party centerpieces, Lola’s share their recipes for some of the most admired cakes around the world. Divided geographically, the book begins with classics from Northern Europe and Scandinavia including an English Victoria Sponge, Welsh Bara Brith, German Stollen, Austrian Strudel and Swedish Princess Cake. The second chapter covers treats from sunny Southern Europe such as French Millefeuille, Italian Tiramisu Cake and Greek Olive Oil and Lemon Cake. Next, Middle East and Mediterranean offer a dreamy Turkish Delight Cake and sticky Baklava Cake from Saudi Arabia. Chapter four showcases Africa with a Tunisian Fig and Pumpkin Cake and a Ghanaian Peanut and Banana. In America and Caribbean discover American Rainbow Cake or Jamaican Hummingbird Cake. The next chapter features sweet treats from Australia and Oceania such as Australian Lamingtons and Pavlova from New Zealand. Finally, find exotic Asian bakes such as Japanese Cherry Blossom Cake, Indian Sesame Seed Cake and Burmese Mango Cake.





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