‘A book like no other, beautifully braiding the poetry and practicalities of baking.’ Nigella Lawson
To be a cake maker is to be woven into the sweetness of people’s lives, to bake layers of love crumbs as an exploration of romance, adventure and comfort. Nadine Ingram’s latest book features 50 utterly original, natural and romantic cakes, steeped in perfume, spice and fruit, that belong at the heart of every celebration. Her reliable cake recipes are written with the precision of a world-class pastry chef and the warm encouragement of a countrywoman. Love Crumbs will be an essential addition to your cookbook shelf for its unique, surprising and often dreamy flavour combinations.
Nadine Ingram has worked in high-profile establishments around the world, including London’s Le Gavroche and The Ivy, as well as Sydney’s MG Garage and Bourke St Bakery. In 2011 she realised her vision of a bakery that would serve classic inspired pastries with Flour and Stone, her first bricks and mortar store – now a thriving Sydney institution. Her first cookbook was Flour and Stone: Baked for Love, Life and Happiness.
Rodney Dunn is a chef, writer, food editor and co-founder of The Agrarian Kitchen cooking school and restaurant in the Derwent Valley. He is the author of two cookbooks, The Agrarian Kitchen and The Truffle Cookbook.
Join Nadine and Rodney as they talk about Love Crumbs, all things cake, pastry, good food and cooking at the Afterword Cafe. Tickets include a glass of wine or soft drink.
See event website for tickets: https://www.fullersbookshop.com.au/event/love-crumbs-nadine-ingram-in-conversation-with-rodney-dunn/
