The Hansells Little Book of Baking Basics written by Robyn Martin - one of New Zealand’s most successful food writers - is a ‘must have’ for all, from the novice through to the expert baker. It covers the how, when, where, what and why of baking with easy-to-follow instructions and step-by-step photographs. There are a host of top tips from how to know when your baking is cooked through to how to make choux pastry. This book will become your best friend in the kitchen, giving you the best chance for failure-free home baking. 

‘When I had the inspiration for this book, I saw it as a companion to the Edmonds Cookery Book,’says author Robyn Martin. ‘Books like the Edmonds Cookery Book assume some knowledge of cooking which we know not everyone has these days. This book provides both new and experienced cooks with the How and Why of baking, giving all the information they need to become successful home bakers,’ says Martin.

Author Biography

After more than 25 years as a full-time food writer, Robyn Martin moved with her husband John Hedges to a small Pinot Noir vineyard in Marlborough where they have established Maison Grange luxury accommodation, designed to provide a unique vineyard experience for the discerning traveller. Robyn Martin is one of New Zealand's most successful food writers. She has had local and international success with her many cookbooks, selling more than 4.5 million worldwide.