Baking with Jackie Cameron adds a unique touch to each classic, baked recipe. It is your trusted guide for all baking hints and tips. Most keen cooks start with Jackie Cameron Cooks at Home, which gives them confidence in cooking, they then progress to Baking with Jackie Cameron. So, with the help of these two books, give yourself the opportunity to surprise yourself. The recipes work and, with little effort, you will be impressing family and friends.
Jackie Cameron pays tribute to these early influences by including some of their cherished recipes in Baking with Jackie Cameron. But she wouldn’t be an award-winning chef if she didn’t take a recipe and make it her own, creating a dish that is reassuringly familiar yet intriguingly different and, of course, utterly delectable.
Love old-school trifle? Jackie’s version, made with malva pudding, Amarula crème anglaise and dried-fruit compote, yields an explosion of flavours that, once tasted, make total sense. Or how about Naartjie and Cardamom Cake, or Amadumbe Bread? The recipes cover the spectrum of baking from breads and biscuits through large and small cakes to pies both savoury and sweet.
With over 80 recipes and more than 50 mouth-watering photographs, Baking with Jackie Cameron is a book no keen cook should be without.
Jackie Cameron has had a prestigious culinary career. After qualifying at the Christina Martin School of Food and Wine, she did a stint at Mount Grace Country House and Spa in the Magaliesberg before becoming head chef at the award-winning Hartford House in the KwaZulu-Natal Midlands.
Her many achievements include representing South Africa at the 2014 Audi Chef’s Cup Südtirol in Italy, being a judge for the 2015 Eat Out Mercedes Benz Restaurant Awards, and appearing on Top Billing, Masterchef SA, and with Justin Bonello on Ultimate Braai Master. Fulfilling her dream to tutor aspiring chefs, she opened the Jackie Cameron School of Food and Wine in 2015. Her first book, Jackie Cameron Cooks at Home, was published by Penguin Books in 2013.