An old fashioned sweet parlour, cake shop and bakehouse all rolled into one.
Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena.
The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy: from pork & harissa sausage rolls and sticky pecan buns, to the perfect croissant, or a seriously haute-couture cake with lashings of buttery icing.
Within these pages are over one hundred fabulous recipes for pastries, both savoury and sweet, desserts, tarts, old-fashioned sweets, biscuits, cupcakes, gorgeous celebration cakes and ice cream to drool over (you'll want to lick the page, seriously).
The authors have worked in some of the most prestigious pastry kitchens and restaurants in the world, so these recipes are packed with the ancient wisdoms of professional pastry-chef experience. As well as this, their hilarious anecdotes and wry observations of community life among Hobart's farmers, foodies and friends, provide a refreshing and somewhat anarchic sense of humour not usually associated with the sweet art of baking.
About the Authors
Alistair Wise and his wife and business partner Teena grew up and completed their pastry and bakery apprenticeships in Hobart, Tasmania. They went on to work in top restaurants in Melbourne, London and New York. Alistair worked for Gordon Ramsay and ran his pastry department at The Connaught in London, alongside Angela Hartnett; Teena worked at The Greenhouse on London's Mayfair and then moved on to couture cakes.
They both worked for Gordon Ramsay when he opened his New York hotel, The London, which received numerous awards for desserts and Best Bon Bon Trolley. Now based in Tasmania, Alistair and Teena have brought to life their own food destination, a specialised bakery called Sweet Envy in North Hobart, Tasmania, offering old-time sweets and confections lovingly crafted in small batches.
"an exceptional recipe collection" and "wildly creative" --San Diego Book Review, 1/22/2016