Cox Cookies & Cake

By: Patrick Cox,Eric Lanlard

Catalogue Number: 757-66MC

Cox Cookies & Cake

  • Format: Hardback
  • Publisher: Octopus Publishing Group
  • ISBN: 9781845336448
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Synopsis

Under the expert guidance of Patrick Cox and Eric Lanlard, cupcakes have received a sultry and seductive makeover, and Cox Cookies & Cake is far sexier than the average cake shop. The edgy atmosphere of its Soho home is ravishingly reflected in the cakes it produces - from Mrs Nickolchuk's Nanaimo squares to cupcakes bejewelled with skulls and gothic black frosting. Oozing sexy Soho, this book features 80 recipes from classic Bling cupcakes and chunky chocolate chip cookies to all-time favourite cheesecakes and brownies. Edgy design and graphic photography make this a voluptuous and completely delicious new take on cakes.

Author's Biography

Edmonton-born Patrick relocated to London in 1985 and quickly made a mark with his footwear designs. Within a decade, his was the label on fashionable feet all over the world. After 20 years in the shoe business, he was ready for a sabbatical, and with his new Soho bakery venture together with Eric Lanlard, Cox Cookies and Cake proves that the entrepreneurial knack for turning something he loves into an irresistible product is as acute as ever. Eric Lanlard is a master patissier. Since arriving in the UK 21 years ago, the 42 year old Frenchman has changed the face of British Patisserie, earning himself a reputation for inspirational cakes and an A-list clientele. Twice winner of Continental Patissier of the Year at the British Baking Awards, Eric's unique combination of craftsmanship and unbridled creativity has made him the premier cake-maker for celebrity celebrations. Eric has appeared on numerous television programmes including GMTV and Master Chef (judging the professional chefs) as well as a guest appearance in Mary Portas Queen of Shops. He fronts a TV series for Channel 4 called Glamour Puds and is the author of two books, Home Bake (Hamlyn) and Glamour Cakes (Mitchell Beazley).

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