Bake With Anna Olson: More Than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker

Description

This comprehensive guide to beautiful baked goods features more than 125 recipes from Anna Olsen's popular TV baking show. From chocolate chip cookies to croquembouche, pumpkin pie to petits fours, Anna Olson's newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic like New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon.

ANNA OLSON is the internationally known host of Food Network Canada's Bake with Anna Olson, and the author of seven bestselling cookbooks on baking and cooking, including Back to Baking. Anna is a professionally trained chef and pastry chef who lives in the Niagara region of Ontario with her husband, chef Michael Olson. The author lives in Welland, Ontario.

"Bake with Anna Olson will satisfy the sweet dreams of beginner bakers and pastry aficionados alike. Master everything from classic New York cheesecake to decadent chocolate hazelnut Napoleon, with helpful tips to help you nail each and every step." -Eat North "Anna Olson tempts us with her favourites in Bake with Anna Olson from her wildly popular television series. Olson taps into her professional training to teach the beginner baker how to make classic New York cheesecake, while at the same time appealing to those looking for new challenges, such as the glorious croquembouche." -Cottage Life "Olson's latest cookbook reveals her secrets for baking success-and it starts before you even preheat your oven." -Canadian Living "Baking your way through Anna Olson's favorites couldn't be easier (or more delicious!)." -Taste Canada "[Anna Olson] explains the how and why of each step in easily understood terms to get you where you want to go, whether it's stirring up a simple zucchini loaf or attempting puff pastry from scratch." -The Globe and Mail