The Story
UK Import, metric measurements
There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.
There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.
Chapters include:
- How to be good at baking
- general notes
- Store cupboard
- Sweet & savoury breakfasts
- Elevenses
- Lunch
- Teatime
- Traditional desserts
Description
UK Import, metric measurements
There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.
There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.
Chapters include:
- How to be good at baking
- general notes
- Store cupboard
- Sweet & savoury breakfasts
- Elevenses
- Lunch
- Teatime
- Traditional desserts
