Beatrix Bakes

Natalie Paull


$27.90 $31.00
Publisher: Hardie Grant
ISBN: 9781743795255
Cover type: Hardcover
Publish date: 3/17/2020
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Beatrix Bakes embraces the unparalleled joys of baking seasonally and creatively. It invites you to choose your own adventure-with unique features that inspire you to mix-and-match and create magic out of even the worst baking fails-and to celebrate indulgence, slowing down, and being in the (sweetest) moment.

For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity, and joy. In Beatrix Bakes, Natalie indulges in baking's sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own – whether it's a lemon curd cream crepe cake or pecan maple cinnamon scrolls.

Sparkling with Natalie's distinct voice, and packaged with full-color photography, illustrations, and rock-solid tips for a perfect bake, Beatrix Bakes also 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, or even a failed cookie base! And from there, pick a topping from sour cream to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, Pastries & Crusts; Tarts, pie, 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 are irreverent too, and in Beatrix Bakes, she delights in showing readers that – once they get the foundations right – the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).

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

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