Baking with Tropical Fruits

SGD 30.52

by Melinda Lim

This book is the first of its kind in the whole world. The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods 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 different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics.

This is a unique product for cookery shelves in all bookshops.

Size: 210 x 260 mm
Extent: 168 pages
Binding: Flexbound
Weight: 690 g
ISBN: 978-981-4189-45-3

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by Melinda Lim

This book is the first of its kind in the whole world. The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods 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 different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics.

This is a unique product for cookery shelves in all bookshops.

Size: 210 x 260 mm
Extent: 168 pages
Binding: Flexbound
Weight: 690 g
ISBN: 978-981-4189-45-3

📖 Preview Book

by Melinda Lim

This book is the first of its kind in the whole world. The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods 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 different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics.

This is a unique product for cookery shelves in all bookshops.

Size: 210 x 260 mm
Extent: 168 pages
Binding: Flexbound
Weight: 690 g
ISBN: 978-981-4189-45-3

📖 Preview Book