關於本電子書
Discover decadent marshmallows in grown-up flavours like Earl Grey, Passionfruit & Ginger and even Campari - let The Marshmallowist share the secrets of today's coolest confectionery.
Think marshmallows are just pink or white balls of tasteless fluff? Think again, and prepare to be amazed by delicious, decadent flavour combinations and recipes.
The Marshmallowist began life as a street-food stall on London's iconic Portobello Road, bewitching passers by with marshmallows of unimaginable lightness and fascinating flavours. A Paris-trained patissiere, her creations proved so popular that she now has a bakery all of her own, and sells her wares through the very best food shops including Harvey Nichols and Selfridges.
This, her first book, offers sweet treats for every season, as well as tips on how to get your mallow just right. There's a flavour combination masterclass, as well as recipes sweet marshmallow-themed desserts and treats, such as a brioche loaf, rocky roads and hot chocolate: everything you possibly could need to master the marshmallow in the comfort of your own kitchen.
Think marshmallows are just pink or white balls of tasteless fluff? Think again, and prepare to be amazed by delicious, decadent flavour combinations and recipes.
The Marshmallowist began life as a street-food stall on London's iconic Portobello Road, bewitching passers by with marshmallows of unimaginable lightness and fascinating flavours. A Paris-trained patissiere, her creations proved so popular that she now has a bakery all of her own, and sells her wares through the very best food shops including Harvey Nichols and Selfridges.
This, her first book, offers sweet treats for every season, as well as tips on how to get your mallow just right. There's a flavour combination masterclass, as well as recipes sweet marshmallow-themed desserts and treats, such as a brioche loaf, rocky roads and hot chocolate: everything you possibly could need to master the marshmallow in the comfort of your own kitchen.
關於作者
When Oonagh Simms trained as a pâtissière and chocolatier in Paris, she would make at least four different types of artisan marshmallow a week. When she returned to London she became ‘The Marshmallowist’, creating decadent marshmallows with a sophisticated edge.
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