Treats from Little and Friday
You know you're on to something when the queue for a cafe stretches out to the pavement most weekends. So it is at Little and Friday's two Auckland locations. Those in the know flock to the Little and Friday stores in Takapuna and Newmarket for addictive cream-filled donuts, butt... read full description below.
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Quick Reference
| ISBN |
9780143567127 |
| Published |
23 March 2012 by Penguin |
| Format |
Hardback |
| Author(s) |
By Evans, Kim |
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Full details for this title
| ISBN-13 |
9780143567127 |
| ISBN-10 |
0143567128 |
|
| Stock |
Available |
| Status |
Publisher temporarily out of stock |
|
| Publisher |
Penguin |
| Imprint |
Penguin Books (NZ) |
| Publication Date |
23 March 2012
|
| Publication Country |
 New Zealand |
|
| Format |
Hardback |
|
| Author(s) |
By Evans, Kim |
| Category |
Cakes, Baking, Icing & Sugarcraft
|
|
| Interest Age |
All ages |
| Reading Age |
All ages |
| NBS Text |
Food & Drink: General |
| ONIX Text |
General/trade |
|
| Number of Pages |
176 |
| Dimensions |
Width: 192mm
Height: 250mm
|
| Weight |
Not specified - defaults to 1,000g |
|
| Dewey Code |
641.8653 |
| Catalogue Code |
245970 |
Description of this Book
You know you're on to something when the queue for a cafe stretches out to the pavement most weekends. So it is at Little and Friday's two Auckland locations. Those in the know flock to the Little and Friday stores in Takapuna and Newmarket for addictive cream-filled donuts, buttery brioche, melt-in-the-mouth sweet tarts, and moreish savoury pastries. In this delightful cookbook owner Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim's approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.
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Author's Bio
A fine arts graduate, Kim Evans is a self-taught baker who started her Auckland bakery Little and Friday with just $3000. From small beginnings - a tiny shop-front open on Fridays only - she has established two popular Auckland cafes where on most weekends queues stretch out to the pavement. Kim and her team begin baking at dawn each morning in order to fill Little and Friday's glass cabinets with buttery brioche, sticky donuts, dainty cakes, and delectable tarts and savouries. She is a firm advocate of free-range and organic produce, and has planted her own cafe garden to supply herbs, salad greens and edible flowers. Kim surrounds herself with staff with a passion for food. 'You can teach baking,' she says, 'but you can't teach passion.'
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