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Sweet
the secret to the best desserts
Brief Description
Sweet offers 80 recipes to upgrade your favourite desserts with flavourful twists and original tips. This essential guide brings a wow-factor to your delicious desserts. From MasterChef finalist and author of Bitter, Alexina Anatole journeys through 10 shades of sweetness, balancing flavour, texture, and temperature to...
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Format: Hardback
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Sweet
$6500
Unit price
/
Unavailable
Sweet
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Description
Sweet offers 80 recipes to upgrade your favourite desserts with flavourful twists and original tips.
This essential guide brings a wow-factor to your delicious desserts.
From MasterChef finalist and author of Bitter, Alexina Anatole journeys through 10 shades of sweetness, balancing flavour, texture, and temperature to unveil her secrets for perfecting recipes such as:
- Pear + ACV Tarte Tatin
- Banoffee Coffee Sundae
- Milky Bar Basque Cheesecake
- Mango, Coconut + Lime Celebration Cake
- Matcha Tiramisu
- Sticky Figgy Pudding
- Pear Sorbet with Frozen Roquefort
- The Neo Neapolitan
- Terrazzo Cookies
With twists on the classics and exciting new creations, these 80 dishes provide exquisite pleasure while delivering bold flavours.
Whether you love desserts or are yet to discover your sweet tooth, Sweet is guaranteed to delight all.
Book Details
INFORMATION
ISBN: 9781529193138
Publisher: Vintage Publishing
Format: Hardback
Date Published: 13 February 2025
Country: United Kingdom
Imprint: Square Peg
Illustration: Full-colour photography
Audience: General / adult
DIMENSIONS
Spine width: 24.0mm
Width: 196.0mm
Height: 253.0mm
Weight: 1103g
Pages: 240
About the Author
Alexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided - after years of watching the show - that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer - and thus coming full circle.
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