Summary
Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods, such as fruit muffins, slices, chocolate cakes, and the lightest sponges, as well as pizzas, savory tarts, and traditionally-made breads. In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 baking recipes from Australia, New Zealand and beyond, gathered from family, friends, and her travels. Backed by expert knowledge of quality ingredients, basic techniques, and the chemistry of cooking, Phillippa's reassuring advice will assist you at every step, whether you are baking for lunch boxes, tea parties, or a feasting table.
Phillippa Grogan received a bachelor of arts at Melbourne University before going on to live and work in France and Britain. In 1994 Phillippa opened the doors of a bakery and provisions store in Armadale, Melbourne, focusing on traditional breads and pastries. 20 years on, Phillippa has opened another two stores around Melbourne, and sells her goods nationally. She was a founding member of the Specialist Cheese Makers' Association, and is a judge for various food industry awards. She has appeared on MasterChef Australia . Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others. He is a senior features writer for the Epicure and Fairfax Good Food liftouts, and is the writer and creator of its popular "Brain Food" column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and has appeared on the Australian version of Iron Chef , was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organization.
