Détails
Collection
n.c
Parution
2020-05-14
Pages
208 pages
EAN papier
9780241379219
Langue
Anglais
Informations ebook
EAN EPUB
9780241379226
Prix
14,99 €
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Nb pages copiables 20
Nb pages imprimables 20
Taille du fichier 34324 Ko
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Auteur(s) du livre


Sarah Rainey has been baking, cooking, eating, writing and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge, lived for a period in Madrid and has been a national newspaper feature writer, based in London, for the past seven years.

Sarah edited How to Jug a Hare: The Telegraph Book of the Kitchen in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. Her dream is to one day open a tea shop selling freshly baked cakes, scones and biscuits. Sarah's culinary achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 tray-bakes in a single weekend (and surviving to tell the tale).

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