Violet Bakery Cookbook

Claire Ptak has been drawing crowds keen to sample her remarkable American-style baked goods to Violet, her East London bakery, and her stand at Broadway Market since 2005. Born and raised in California and trained at Alice Water's Chez Panisse, Claire's baking ethos centers on organic, local produce and seasonality. The Violet Cookbook will help the reader recreate the delicious cakes, pastries and savouries of Violet bakery at home. The book is structured around times of the day, reflecting the rhythm of life in the bakery, which is also the rhythm of how we live and eat. The recipes will open with enticing breakfast recipes, such as Apricot-Almond Polenta Muffins, Vanilla and Sour Cherry Scones and Buckwheat Granola, all guaranteed to give you the perfect start to the day. Moreish savoury lunch recipes include White Beans and Rosemary on Toast; Cavolo Nero, Leek and Ricotta Bread Salad; and Swiss Chard, Sweet Onion and Gruyere Quiche. Teatime and dessert recipes will feature the indulgent treats that Violet is so known for, from Caramel Pecan Bars and Blood Orange Upsidedown Cake to Passionfruit Curd Tart and Coconut Cream Pie. The book will be packed with Claire's secrets about how to give flavours more, well, flavour - how to crack open the pit of the apricot to reveal the noyaux that will enhance the taste of the fruit itself when you roast them together, or why she likes to add a few raspberries to strawberry jam. Featuring over 100 simple, straightforward and delicious recipes to teach readers how to cook beautiful food without fuss. This book is a celebration of food and of sharing it with friends and family.