Chetna's Easy Baking: with a twist of spice

by Chetna Makan

Overview

A brand-new baking collection from Bake Off's Chetna Makan, with over 80 deliciously-tempting recipes that combine her love of simple home cooking with creative flavour twists.

Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavours with a love of simple Indian home cooking.

In this new collection, Chetna showcases delicious sweet and savoury bakes which have easy-to-find ingredients and simple-to-follow methods, but a special flavour twist to make your bakes sing and shine. That could be a spice you might not expect, such as star anise in a tarte Tatin, a fusion of global incidences such as Masala Focaccia, or a twist on a classic, such as a drizzle cake dazzling with mango and ginger. Proving once again that simple baking methods are the best, Chetna's inspirational recipes are a joy to make and share with your favourite people.

RECIPES INCLUDE:
Cherry Almond Honey Cake
Onion Masala Focaccia
Orange & Cinnamon Savarin
Raspberry Coconut Cheesecake
Saffron Fennel Pound Cake
Peanut Masala Tear and Share Bread
Mango & Lime Meringue Pie

Product Details

ISBN-13:	9780600637448
Publisher:	Octopus
Publication date:	06/09/2022
Series:	Chetna Makan Cookbooks , #6
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	609,179
File size:	31 MB
Note:	This product may take a few minutes to download.

About the Author

Chetna Makan was born in Jabalpur in Central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2004. Chetna was part of The Great British Bake Off in 2014 and since then has written 8 cookbooks. They range from baking, Indian street food, healthy Indian food, vegetarian and quick Indian. She also has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for all things cooking and baking. She has previously collaborated with Jamie Oliver and Waitrose.

www.chetnamakan.co.uk
instagram.com/chetnamakan
twitter.com/chetnamakan
youtube.com/FoodwithChetna
facebook.com/chetna.makan

Editorial Reviews

08/15/2022

Makan, alum of the Great British Bake Off, leads with seasonal ingredients featuring tropical touches and textural contrasts in this savvy inventory of easy-to-execute recipes that cover savories as well as sweets, with vegan options. Seemingly serendipitous ingredient combinations include caramel laced with star anise in a pear, chocolate, and hazelnut tarte tatin, or a tiramisu flavored with rosewater in addition to the typical instant espresso. Plenty of playful options include the Banoffee Chocolate Pavlova, a deconstructed twist on the Banoffee pie, which uses a pavlova as the base instead of a butter biscuit. A black tahini tart is perhaps the signature bake of the book with its inky-black filling of sesame paste sweetened with honey. Indian-influenced savory options include a fresh-take assortment of pies, pizzas, and pasties. Paneer is added to cheddar cheese scones, yogurt to the dough for a “Chilli naan” pizza (topped with chutney), and fenugreek to the crust of a curried chickpea cauliflower pie. While the collection is put together with simplicity in mind, the results are alluring for both the eye and the palate. Beginners and experienced bakers alike will feel a thrill of anticipation browsing these recipes, which perfectly combine the promise of familiarity and adventurousness. (Sept.)

Publishers Weekly

10/01/2022

After writing multiple popular cookbooks featuring Indian home-cooking, Great British Bake Off contestant Makan (Chetna's 30-Minute Indian: Quick and Easy Everyday Meals) returns to baking with her latest, which highlights sweet and savory recipes that often have creative flavor twists. Several of the desserts feature fruits and vegetables, while others offer unique takes on classics, such as masala-chai tres leches cake and sticky toffee pudding with cardamom. The savory options are especially tempting and include Indian-influenced recipes for bread, rolls, and pies like chana dal—stuffed yogurt bread and mattar paneer pie. A full chapter on vegan bakes also features both the sweet and the savory. There are small treats such as anise doughnuts and black-tahini-and-cream-cheese cookies, followed by recipes for sauces, jams, and chutneys. The recipes are enhanced throughout with beautiful photos. While the instructions are straightforward, the book is clearly aimed at a British audience, and bakers in the U.S. might find that some of the ingredients are difficult to obtain. VERDICT Anyone well versed in British terms and ingredients and equipped with traybake tins will find this another appealing offering from Makan.—Melissa DeWild

Library Journal