Red Velvet and Chocolate Heartache

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Random House, May 31, 2012 - Cooking - 224 pages
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DELICIOUS WHEAT-FREE CAKES THAT WILL REVOLUTIONISE YOUR BAKING

Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds.

In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.

 

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Contents

August wedding Cake
13
The Red Chapter
132
Stockists
179
index
185
ACKNOWLEDGEMENTs
191
Copyright

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About the author (2012)

Harry Eastwood believes that loving cake does not have to be a punishment, either for your health or for your waistline. As she has illustrated in both the British and US versions of Cook Yourself Thin, it's entirely possible to have your cake and eat it - if you know how . . .
Harry's passion for food is the driving force behind her writing. She sees food as a language, alive with ingredients. These characters behave in different ways, and have funny little habits of their own.
Harry is currently dividing her time between London and New York, working on various writing and television projects. She continues to love chocolate.

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