Beatrix Bakes embraces the unparalleled joys of baking seasonally and creatively. It invites you to choose your own adventure with unique features that inspire you to mix-and-match and create magic out of even the worst baking fails. It celebrates indulgence, slowing down and being in the (sweetest) moment.
The pages are filled with authentic photography that works as a stunning visual endorsement of Natalie's favorite treats.
The recipes in Beatrix Bakes are divided across ten chapters: Crusts, Doughs, Pastries & Crusts; Tarts, Pies, a Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches. Peppered throughout are infographics, offering readers a visual guide to following their baking hearts.
What We Love About It
Nat Paull's recipes are inspired by classics but are irreverent and playful. In Beatrix Bakes she delights in showing that once you get the foundations right, the truest magic comes from a willingness to play (with the insurance of her many clever ideas and back-up plans ).
For instance, The Cheesecake That You Will Love The Most presents options for a crumb base, a bought biscuit base, no base, a sponge base and a failed cookie base And from there, ideas for toppings from sour cream to crumb, to fruit bits.
We love this book and know you will too.
Things to Know
Size: 256 pages, hardcover
Published by: Hardie Grant
Shipping: $13 Flat rate shipping, free shipping over $200
About the Author
Natalie Paull has been baking and loving all things sweet for more than twenty-five years. She started cooking in professional kitchens at the age of eighteen and spent her formative years working with Australian food luminaries Maggie Beer and Stephanie Alexander. Nat opened the cultish but tiny blink-and-you'll-miss-it Beatrix Bakes in inner-city Melbourne in 2011. Crowds line up in the rain to secure a slice (or more!) of the day's ever-colorful - and delicious - offerings.
In following her heart and baking the cakes she loves to eat, Nat has established a reputation for melding the traditional pillars of cake baking with her distinct brand of irreverent innovation. Also, she eats a lot of cake. Every day.