- About the Author
This book is the first of its kind in the whole world.
The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods of all kinds:
• cakes and cupcakes
• cookies and biscuits
• pies and tarts
• puddings and souffles
The tropical fruits used are not just those already found in pastry shops but this wide range: durian, coconut, mango, pineapple, banana, rambutan, jackfruit, mangosteen, dragon fruit, chiku, soursop, starfruit, papaya, pomegranate, passion fruit, longan, lychee, watermelon and even guava.
This is a book that will appeal to those who are looking to create something unusual and different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics.
This is a unique product for cookery shelves in all bookshops.
Melinda Lim, who once ran a successful cake business, is a baker trapped in a lawyer's body. Her passion for confectionery was ignited when, as a child, she use to observe her mom whip up chiffon cakes of numerous flavors in the family kitchen. She baked her first butter cake at the age of seven. She is planning her second baking book.
Cover Type: Flexibound
Page Count: 168
Year Published: 2013