Louise Johncox comes from a long line of bakers and confectioners. As a child she would sit on a flour tin at her father’s side and eat whatever was fresh from the oven – a hot bread roll or a fluffy piece of sponge – and when her father, a master baker, retired, Louise decided it was time to capture his wisdom and baking expertise, writing down his recipes for the first time and preserving his magical legacy for her children.With a Foreword by Albert Roux, The Baker’s Daughter weaves Louise’s delightful childhood memories of life in her family tea shop with her father’s recipes, honed by over forty years of instinct and experience. From classic cream cakes and traditional buns, to celebration cakes, handcrafted chocolates and her father’s signature cream meringues, these recipes come laden with the sights, smells and warmth of the tea room and bakehouse.

The Baker’s Daughter: Timeless Recipes from Four Generations of Bakers PDF

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