About this item
A baking cookbook from the young and talented Ruby Tandoh, with a focus on charming, flavorful, and practical dishes that celebrate the pleasure of casual baking. Crumb's explanatory and evocative prose promotes everyday baking without sacrificing the joy of the craft, defying the style of both showy, highly decorated baking as well as the dry, informative tone of "serious" baking books. A delight to read as well as to bake from, recipes like Sweet Potato Doughnuts, Pecan and Rosemary Tartlets, Raspberry Whisky Pavlova, and Blood Orange Polenta Cake are interspersed with the virtues of different types of apples, a reminiscence about Belgian buns, and a passage on the need to knead. Covering a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts, and more.
About the Author
Ruby Tandoh is a food writer and columnist living and baking in London. She has written articles for ELLE UK and a number of national food magazines alongside her weekly recipe column in The Guardian's food supplement, Cook. Her first book, Crumb, was released in the UK by the publishers of Nigella Lawson. When she's not compulsively recipe testing, writing and eating, Ruby can be found drifting through the corridors of University College London, where she's working on her undergraduate degree.
