“Anyone can walk into the kitchen and bake something perfectly lovely without being genetically gifted or classically trained. That’s what our grandmothers and great-grandmothers did, after all!” says Nicole Rees, a former pastry chef and recipe developer with a self-proclaimed sweet tooth and baked goods obsession. In her new book, BAKING UNPLUGGED, Rees shows that with a good grasp of basic proportions and some simple techniques anyone can become a great baker.
After training in New York as a pastry chef, Nicole Rees got her start in food publishing as an editorial assistant for Chocolatier and Pastry Art & Design magazines. Since then, she has worked as a freelance recipe developer, the Test Kitchen Director of Woman’s World magazine, and an Associate Food Editor for First for Women, and has written a newsletter and a weekly baking blog on the Better Homes & Gardens website, BHG.com.
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