Summary
Old-school favourites, taken to the next level!
Who can resist exquisite hummingbird cake, delicate red velvet cake or decadent chocolate salted caramel brownies? Remember the pleasure of an after-school indulgence of Louise cake, peanut butter cookies or a crispy sausage roll?
In this mouth-watering collection of foolproof recipes, the geniuses behind busy cafe/bakery The Cook and Baker provide everything you need to take your home baking up a notch. Crowd-pleasing creations that cater for modern tastes but stay true to the nostalgia of your childhood. Slip on an apron, preheat the oven - your household is in for a treat.
Cherie Bevan and Tass Tauroa are the team behind the outrageously popular caf., bakery and caterer The Cook and Baker, based in Sydney.
Cherie (the Cook) grew up inspired by a mother and grandmother who were fabulous home bakers. For decades she has run landmark deli caf.s, including Gusto and Crave, in Sydney's eastern suburbs. In 2012 she joined forces with fellow Kiwi Tass to create The Cook and Baker.
Tass (the Baker) spent his formative cooking years in the New Zealand Royal Navy. He worked at Gusto and then in London under Michelin-starred chef Bruno Loubet. Returning to Sydney, Tass worked at Jersey Cow, Darling Mills, Buzo and Bird Cow Fish before establishing The Cook and Baker with Cherie.
