Beatrix Bakes - by Natalie Paull (Hardcover)

Book Synopsis

For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. Beatrix Bakes celebrates baking's sweetest moments with more than seventy recipes designed to inspire bakers of all kinds to mix and match, adapt and personalise - whether it's a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.

Timed to coincide with the 15th anniversary of the opening of Nat's beloved bakery, this new edition of Beatrix Bakes breathes fresh life into the classic with a vibrant new cover - a tribute to the legacy of Beatrix and the community it built.

Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base - even a failed cookie base! Then choose a topping: sour cream, crumb, fruity bits - the possibilities are endless.

The recipes are divided across eight chapters: 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.

While Natalie's creations are inspired by classics the world over, they're joyfully irreverent too - and in Beatrix Bakes, she shows readers that once the foundations are right, the true magic lies in a willingness to play (with the insurance of her clever ideas and back-up plans always close at hand).

Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills - and break the baking mold.

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.