Saturday 30 August 2014
Louise Johncox describes how her baker father inspired her love of the sound of a whisk.
Piece begins at approximately 29 minutes into the programme. Listen here>
Louise Johncox answers questions about her book.
Rose Prince voted Best Cookery writer at the Fortnum & Mason Food and Drink Awards said:
The best recipe for the dough and technique for making jam doughnuts is in Louise Johncox's new book, The Baker's Daughter. Louise's father ran Peter's, a traditional tea shop in Weybridge, Surrey, and she worked on this memoir after he retired.
She covers every favourite that has ever tempted in a bakery window – from treacle tart and tea cakes to rock cakes, Black Forest gateau and Viennese fingers. If making cakes to show off at the village fete, or simply to delight your children, this is the go-to book. Read article >
Louise Johncox is a regular contibutor to the Surrey Life Magazine with her Teashop Trail - Download pdf >