Growing up, our adolescent strops, first sips of wine, tears, teasing, debates and celebrations all took place in the kitchen or around the family dinner table. The best food writers understand the power of these small, ordinary stories to bring recipes to life. In Honey & Co: The Baking Book, Sarit Packer and Itamar Srulovich use evocative anecdotes of daily life in their restaurant to entice readers. Perhaps you will be tempted to try the peach, vanilla and fennel seed loaves inspired by their publisher, the pistachio cookies flown across the Atlantic by a Canadian customer, or Fitzrovia’s take on the Chelsea bun. Whichever recipe you choose, Sarit’s reassuring, practical advice is there to guide you in the art of making golden, flavourful baked goods.
Find my full review of Honey & Co: The Baking Book over on Food at Heart.