Description

This ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked good of all kinds:

– cakes and cupcakes
– cookies and biscuits
– pies and tarts
– puddings and souffles
– cheesecakes

The tropical fruits used are not just those already found in pastry shops but this wide range: durian, coconut, mango, pineapple, banana, rambutan, jackfruit, mangosteen, dragon fruit, chiku, soursop, starfruit, papaya, pomegranate, passion fruit, longan, lychee, watermelon and even guava.

This is a book that will appeal to those who are looking to create something unusual and differnt from their ovens. And every one of the 70 original recipes will result in fabulous looking treats with the intense tastes of the tropics.

Melinda Lim, who once ran a successful cake business, is a baker trapped in a lawyer s body. Her passion for confectionery was ignited when, as a child, she used to observe her mom whip up chiffon cakes of numerous flavours in the family kitchen. She baked her first butter cake at the age of seven.

Melinda says, Baking lifts my spirits and rewards me in many ways. When the kitchen starts to smell of freshly baked goodies, I feel happy, relaxed and contented.