BAKE Essential Companion by Alison Thompson

New large hardcover book, published 2011, 442 pages. With gorgeous, mouthwatering colour photos by Adrian Lander and easy-to-follow instructions

Baking is so satisfying; we learn new skills each time we try a new recipe. But best of all, baking brings us together, both in the kitchen and at the table – I love watching the smiles as people take their first mouthful and eat with joy.  - Alison Thompson

In Bake: Essential Companion, expert baker and pastry chef Alison Thompson shares with you everything she knows about baking.

Alison includes all her absolute favourite recipes for breads, pastries, cakes, muffins, scones, biscuits and slices, and desserts. There's even a section including gluten-free options. Many of these recipes she's been baking for years, refining and perfecting them until they produce consistently outstanding results.

With detailed information on techniques, equipment and ingredients, and simple step-by-step instructions, this book really is the baker's bible. In clear, accessible language, Alison demystifies many of the more complex baking techniques. If you've never dared to make your own croissants or bake a four-tiered layer cake, fear no longer – whether you're a beginner keen to roll up your sleeves, or a passionate life-long baker, you'll produce stunning results every time with these mouth-watering recipes.

Contents include

• Introduction
• Tips for successful baking
• Baking techniques
• Equipment and utensils
• Essential ingredients
• Measures and temperatures
• Yeast breads
  • Pizza
• Pastry
  • Shortcrust pastry
  • Sweet shortcrust pastry
  • Filo pastry
  • Choux pastry
  • Puff pastry
• Brioches and croissants
  • Brioche
  • Sweet brioche
  • Croissant
• Biscuits and slices
• Muffins and scones
• Baked desserts
• Cakes
• Gluten-free baking
• Basics
• Gingerbread house plan
• Index

Bake: Essential Companion is an Australian publication. All measurements are in metric, imperial and cup & spoon measurements.

About the author

Alison Thompson has been passionate about cooking since she was a child, writing her first cookbook when she was just 11 years old. She now has 15 years experience as a professional chef and pastry chef. Alison has worked with the world's finest pastry chefs in Melbourne and London, and has spent time at the famed Little Venice Cake Company in the UK. She has travelled throughout Europe, carrying out extensive research into the origins and evolution of various cakes, pastries and desserts – including an unforgettable week in Paris sampling macarons from the city's top patisseries. She is the founder and head pastry chef of Alison Louise Designer Cakes, a wedding and special occasion cake business located in the Yarra Valley, just outside Melbourne. Alison is also the author of Macaron, which was pubilshed in 2010.