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Tarek Malouf

The Hummingbird Bakery Cookbook

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The Hummingbird Bakery is the destination bakery for Londoners with a passion for great cakes. In this irresistible book, the chefs from the bakery share their recipes for a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie. Hummingbird recipes not only taste great but also look spectacular – without resorting to fussy recipes and hours in the kitchen. The chapters include Cupcakes, Cakes (including loaf, layer, ring and cheesecakes), Pies, Brownies and Bars, Muffins and Cookies.
Tarek Malouf grew up in London and attended The American School in London's St John's Wood. It was there that he was introduced to, and grew to love, American desserts and cupcakes. After attending university in London and Los Angeles, he worked for ABC News (American Broadcasting) in their London bureau for several years. In 2002 he decided to leave journalism and started planning The Hummingbird Bakery. The Bakery has branches in Portobello Road in Notting Hill, Old Brompton Road in South Kensington, and Wardour Street in Soho. The Hummingbird Bakery Cookbook is his first book. Visit The Hummingbird Bakery website at www.hummingbirdbakery.com
Este libro no está disponible por el momento.
150 páginas impresas
Publicación original
2012
Año de publicación
2012
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Citas

  • Menna Abu Zahracompartió una citahace 4 años
    coconut meringue cake
  • Menna Abu Zahracompartió una citahace 4 años
    mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
    Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.
  • Menna Abu Zahracompartió una citahace 4 años
    the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
    When the cupcakes are cold, spoon the Cream Cheese Frosting on top.

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