PLEASE NOTE, THIS IS A PRE-ORDER. WE WILL SEND YOUR BISCUITS BOOK ALONG WITH ANY OTHER ITEMS IN YOUR SHOPPING BASKET WHEN COPIES ARRIVE FROM THE PRINTERS, MID-NOVEMBER.
“Homemade biscuits represent a genuine act of care. To me, they are the essence of hospitality without the loudness of putting on a big, grandiose supper. I’ve been cooking and baking all sorts of things for years now, be it when I had my restaurant, for cookery demonstrations in my studio, at pop-ups and supperclubs, for my main series of cookbooks, or even just day-to-day for my friends and family. Yet nothing quite gets the reaction that a tray of homemade millionaire’s shortbread does. Biscuits make people happy, and I’m here for it.”
The first in a new series of mini cookbooks published by Elliott’s.
Recipes by Jess Elliott Dennison with contributions from; Nathan Cal Danby, Adriann Ramirez, Michèle Roberts, Rachel Roddy, Stroma Sinclair, Katie Smith, Zsuzsanna Toth, Camilla Wynne.
Recipes include Marmalade and Chocolate Digestives, Bay and Lemon Custard Creams, Blackcurrant Party Rings, Lemon Curd Dodgers, Rosemary-Sugar Zaletti, Hazelnut and Chocolate Lady’s Kisses, Tea and Toast Biscuits, Brown Sugar Wagon Wheels and Treacle and Black Pepper Biscuits.
131 × 190 × 12.5 mm
128 pages
Paperback cover with gate-fold
83 full-colour film photographs by Laura Meek
Printed in the UK
PLEASE NOTE, THIS IS A PRE-ORDER. WE WILL SEND YOUR BISCUITS BOOK ALONG WITH ANY OTHER ITEMS IN YOUR SHOPPING BASKET WHEN COPIES ARRIVE FROM THE PRINTERS, MID-NOVEMBER.
“Homemade biscuits represent a genuine act of care. To me, they are the essence of hospitality without the loudness of putting on a big, grandiose supper. I’ve been cooking and baking all sorts of things for years now, be it when I had my restaurant, for cookery demonstrations in my studio, at pop-ups and supperclubs, for my main series of cookbooks, or even just day-to-day for my friends and family. Yet nothing quite gets the reaction that a tray of homemade millionaire’s shortbread does. Biscuits make people happy, and I’m here for it.”
The first in a new series of mini cookbooks published by Elliott’s.
Recipes by Jess Elliott Dennison with contributions from; Nathan Cal Danby, Adriann Ramirez, Michèle Roberts, Rachel Roddy, Stroma Sinclair, Katie Smith, Zsuzsanna Toth, Camilla Wynne.
Recipes include Marmalade and Chocolate Digestives, Bay and Lemon Custard Creams, Blackcurrant Party Rings, Lemon Curd Dodgers, Rosemary-Sugar Zaletti, Hazelnut and Chocolate Lady’s Kisses, Tea and Toast Biscuits, Brown Sugar Wagon Wheels and Treacle and Black Pepper Biscuits.
131 × 190 × 12.5 mm
128 pages
Paperback cover with gate-fold
83 full-colour film photographs by Laura Meek
Printed in the UK
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