New Internationalist books and publications


Bake your way around the world with this comprehensive recipe book as your guide. The book also includes recipes that are wheat- and gluten-free and vegan so everyone can enjoy the fruits of your labours. - Bake School Magazine.

The diversity of the world’s cakes are represented for the first time in one thoroughly researched volume. The amateur baker is taken on a journey across the continents visiting Cote d’Ivoire, Libya, Finland, Hungary, Azerbaijan, India, Cambodia, Papua New Guinea, USA, Colombia and many more countries along the way.

Working on the premise that every culture must have a favorite cake, author-baker Anna Weston started researching the wonders of baking in corners of the globe that she’s not likely to visit in the flesh. She soon discovered an amazing richness of cakes and found herself investigating cakes and delicacies that are well beyond the scope of most other books about baking – let alone her mother’s fund of knowledge.

With all tastes and occasions catered for, the recipes have been fully tested in a domestic kitchen and feature sumptuous photographs. The book includes a number of vegan and wheat & gluten free recipes. These are marked in the contents list and in the recipes.

The Recipes

The amateur baker is taken on a journey across continents to Cote d’Ivoire (Soft Cake with Pineapple and Coconut), Libya (Semolina and Date Cake), Finland (Sour Cream Cake), Hungary (Chocolate Mousse Cake), Cambodia (Persimmon Cake), USA (Red Velvet Cake) and Hawaii (Guava Chiffon Cake) to name just a few.

About the Author

Anna Weston is the Office Manager at New Internationalist. She has been an (over)enthusiastic cake baker for many years, taking great pleasure in adapting recipes to create new flavours and then trying out the results on her family and colleagues. She is passionate about getting the message across that baking is not just for the experts and that, all over the world, delicious cakes have always been produced in domestic kitchens with rudimentary equipment and ingredients.

Dimensions: 252 mm x 180 mm
Format: Hardback
ISBN-13: 978-1-78026-125-6
Page extent: 184 pages
Publication date: October 2014

Date added: January 1, 2014

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