250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins
Written by Roger Pizey
Foreword by Marco Pierre White
Photographs by Šárka Babická
ISBN 13: 9781937994167
ISBN 10: 1937994163
Publisher: Race Point Publishing
Hardcover: 288 Pages
Roger Pizey is a celebrated baker and patissier with over twenty years’ experience. He trained for two years with Albert Roux at Le Gavroche before joining Marco Pierre White as his Chef Patissier. In the foreword, we learn that Marco tried Roger's Tarte Tatin (recipe included in World Class Cakes) and made the smart decision of offering Roger jobs at Harvey's, The Restaurant, Mirabelle, and Criterion. As Marco was becoming the first British chef to be awarded three Michelin stars, Roger was creating the desserts for his restaurants. Roger also worked as Head Chef at Criterion Restaurant before returning to pastries at Petyon and Byrne. That's an impressive resume!
The recipes in this book are introduced either with a brief originating history, an account of Roger's first discovery of it, or tips on preparing it. The ingredients and instructions are easily labelled and written. There are some British phrases or terms that were kept from the original publisher, but they're easy enough to figure out. Best of all, there are lots of great photos in this book, one for each recipe! The cover itself showcases the Devil's Food Cake and to show you more samples, here are the ones that adorn the book itself:
Green Tea Pound Cake
Recipe from World Class Cakes
2 3/4 cups of all-purpose flour
1 teaspoon of baking powder
2 tablespoons of matcha/green tea powder
1 1/4 cups (2 1/2 sticks) of unsalted butter, room temperature
1 1/3 cup of sugar
4 eggs, beaten
- Preheat the oven to 325F and grease and line a 10 x 3 1/4 x 3 1/4 deep loaf pan with parchment paper. Or in my case, grease silicone molds in the shape of leaves.
- Sift the flour, baking powder, and matcha powder together in a bowl.
- Using a mixer, cream the butter and sugar together until light and fluffy. Slowly add in the eggs, mixing in a little bit of the flour halfway through.
- Add the rest of the flour into the batter and mix until fully combined.
- Pour the batter into your loaf pan or silicone molds and bake in the preheated over for 30 to 35 minutes, since cakes were individually sized, I baked for 20-25 minutes.
- Let the cake(s) cool for about 10 minutes and turn out to cool on a wire rack.
Disclaimer: The Public Relations and Marketing Manager of Quayside Publishing Group reached out to us and provided the review copy of World Class Cakes. No incentives were used to produce a positive review of this book. All opinions are our own.