Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods, such as fruit muffins, slices, chocolate cakes and the lightest sponges, as well as pizzas, savoury tarts and traditionally made breads.
In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 baking recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels.
Backed by expert knowledge of quality ingredients, basic techniques and the chemistry of cooking, Phillippa's reassuring advice will assist you at every step, whether you are baking for lunchboxes, tea parties or a feasting table.
About the Authors
Phillippa Grogan developed a natural affinity for baking at her mother's side, and has turned this into a career, with her breads, cakes and provisions being widely enjoyed around Australia. Born in Wellington, New Zealand, Phillippa completed her Bachelor of Arts at Melbourne University before going on to live and work in France and Britain, cooking under the doyenne of simple seasonal food, Sally Clarke. In 1994 Phillippa opened the doors of a bakery and provisions store in Armadale, Melbourne, focusing on traditional breads and pastries. Twenty years on, Phillippa has opened another two stores around Melbourne, and sells her goods nationally. She was a founding member of the Specialist Cheese Makers' Association, and is a judge for various food industry awards. She has appeared on several television programs, including MasterChef Australia. Phillippa lives in Melbourne with her husband and fellow baker Andrew O'Hara and their three children, all of whom enjoy baking together on weekends.
Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others. He is a senior features writer for the Fairfax Good Food and Epicure liftouts, and is the writer and creator of its popular 'Brain Food' column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture. Richard appeared on the Australian version of Iron Chef, was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organisation. A vocal commentator on food, food politics and sustainability, he lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.
'I am sure that this book will become a classic in many kitchens and will soon have more than a few buttery stains on its pages.' - Stephanie Alexander
Number Of Pages: 320
Published: 26th March 2014
Dimensions (cm): 26.4 x 21.9 x 3.5
Weight (kg): 26.4
Edition Number: 1