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Three Ingredient Baking: Incredibly simple treats with minimal ingredients Paperback – 22 March 2018
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There's no excuse for not baking with this wonderful book . . . create delicious desserts easily ― Cake Masters
Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss ― Daily Mail
We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients! This book has it all ― Good Food
Have a sweet tooth but don't have the time or equipment for complicated baking? This handy book might just have the answer. Her way of baking is easier and more economical . . . we love the fun layout and easy instructions that ensure even novice bakers will be successful ― The Independent
Super-quick and super-easy indulgent recipes ― The Sun
These budget-friendly sweet treats use three ingredients that you're likely to have in the cupboards already! ― BBC Easy Cook
Three is the magic number with these quirky, easy recipes ― Sainsbury's Magazine
A marvel of kitchen alchemy with 100 recipes using exactly three ingredients each. ― Daily Express
This book comes as a breath of fresh air, and the recipes really do work. This engagingly written book would make an ideal present for children who love messing around in the kitchen, or anyone who fancies cooking something tasty with minimum fuss. ― Daily Mail
It sounds impossible - three ingredients! But these recipes really work, and they all taste like they have taken five times as long to make ― The Times
Thank goodness for Sarah Rainey . . . full of simple and straightforward recipes, even the most inexperienced of bakers will be able to make yummy treats for their friends and family ― Mail Online
If you usually find baking a bit of a faff because of the long ingredients lists, this is the book for you . . . Simple and fuss-free - this is my kind of cookery book ― The Sun
The queen of store cupboard baking ― Huffington Post UK
Barely any ingredients in your cupboards, and very few baking techniques under your belt? No problem ― Female First
About the Author
Sarah Rainey has been baking, cooking, eating, writing and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge, lived for a period in Madrid and has been a national newspaper feature writer, based in London, for the past seven years.
Sarah edited How to Jug a Hare: The Telegraph Book of the Kitchen in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. Her dream is to one day open a tea shop selling freshly baked cakes, scones and biscuits. Sarah's culinary achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 tray-bakes in a single weekend (and surviving to tell the tale).
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- Publisher : Michael Joseph (22 March 2018)
- Language : English
- Paperback : 208 pages
- ISBN-10 : 0718184793
- ISBN-13 : 978-0718184797
- Item Weight : 530 g
- Dimensions : 17.15 x 1.27 x 22.86 cm
- Country of Origin : USA
Best Sellers Rank:
#143,440 in Books (See Top 100 in Books)
- #2,150 in Food, Drink & Entertaining (Books)
- Customer Reviews:
Top reviews from other countries
I've given it 4 stars as I can see the merit in it for new cooks, students or people that are put off experimenting with long lists in recipes. It might help get people into cooking, which is always a good thing.
I'm sure I will try a few things, but as a book I was eagerly awaiting after seeing it promoted, I feel a bit deflated. Had there been a look inside available, I doubt I would have bought it.