How Cook That: Crazy

How to Cook That: Crazy Sweet Creations

How To

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How to Cook That: Crazy Sweet Creations Author: Reardon, AnnBrand: MangoBinding: HardcoverNumber Of Pages: 200Release Date: 15-06-2021Details: Product Description How to Cook That Dessert Cookbook: Pastries, Cakes

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Author: Reardon, Ann

Brand: Mango

Binding: Hardcover

Number Of Pages: 200

Release Date: 15-06-2021

Details: Product Description How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cooking by Ingredient, and Casserole Recipes. Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status, you’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Mary Berry’s Baking Bible by Mary Berry, Cake Confidence by Mandy Merriman, or Pastry Love by Joanne Chang will love How to Cook That: Crazy Sweet Creations. Review “Ann Reardon is one of the sweetest bakers on YouTube. Her experience as a food scientist takes her confections to the next level; they are as creative as they are delicious. You will thoroughly enjoy every mouth-watering page of her first cookbook.” ―Rosanna Pansino, author of The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us“Ann Reardon was a food scientist and a dietician before creating her massively popular channel called How to Cook That. Reardon focuses mainly on desserts, including novelty cakes and complicated baking techniques. She also teaches people how to fix baking fails and turn them into beautiful dessert creations.” ―Vogue“How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why. Any sweet tooth would be entranced by Ann's videos that document her creations, which cover all things dessert, from cake to chocolate.” ―PopSugar“Ann Reardon is a food scientist, which is sort of like being a chef who knows not only how to cook but why the things you’re doing in the kitchen happen the way they do.” ―The Blemish“Australia’s Queen of Desserts.” ―The Sydney Morning Herald From the Back Cover Oreo® is a registered trademark of Intercontinental Great Brands LLC. STARBURST® is a registered trademark manufactured by The Wrigley Company, which today is a subsidiary of Mars, Inc. Nutella is ® is a registered trademark manufactured by the Italian company Ferrero. About the Author Ann Reardonis the creator and host of How to Cook That, the #1 baking series in Australia and #3 in the US. Reardon is a certified scientist and dietician. After many years in food service, she started the How to Cook That channel out of Sydney, Australia in 2009. Reardon came up with the idea as she was night nursing her third-born son. She began with a post a week, and an occasional video. As her platform grew, she moved to YouTube and her followers grew. How to Cook focuses on desserts and pop-culture. Excerpt. © Reprinted by permission. All rights reserved. Introduction The top shelf of my studio pantry is just for chocolate!  The one below has containers brimming with sweet confections, then there’s a range of flours, sugars, cocoa powder and on the bottom shelf…fondant, sprinkles, edible gold and gel food colours for cake decorating. This may all seem rather strange for a dietician!  But I always remember my university lecturer’s advice―that if you

Package Dimensions: 10.1 x 8.1 x 0.7 inches

Languages: english

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