New Internationalist books and publications


Bake your way around the world with this comprehensive recipe book as your guide. From Malaysian bolu sarang semut (honeycomb cake) to Finnish kermakuku (sour cream cake), each delicious cake recipe has an accompanying picture and information about its origin. The journey incorporates cakes for all tastes, from quick and easy cakes that children will have fun making to unconventional creations to challenge the keen baker. - Bake School Magazine.

'You should write the book you want to read so that’s what I did. I had become a little bored with English recipes and wanted to try something different. I wanted recipes that reminded people of home, that used ingredients that were commonly found and used in those countries, cakes that were baked for celebrations or when there was a glut of a certain ingredient. I also wanted recipes that had a story behind them, just to make them a little more interesting.' - Interview with the author in People's Friend.

'Sixty delicious cakes from every corner of the world. Offering clear, tried and tested, step-by-step instructions alongside mouthwatering colour photographs, this sumptuously presented new book is one that cake lovers everywhere will want to get their hands on. Including recipes from as far afield as Afghanistan, Bermuda, Uruguay and Zimbabwe, its origins stem from author and cake-lover Weston’s curiosity about the wider world of baking.' - Irish News.

Read more reviews

In The Global Bakery, author and baker Anna Weston highlights traditional baking recipes from around the globe in a way that is easy and approachable enough for even an amateur baker to tackle. - A Squared.

What a great idea for a cookbook: travel the world from your very own kitchen. Most of her recipes use authentic ingredients and cooking methods to create desserts that are close to what you might eat in the country where they originate. The recipes range from easy to challenging and include a handful that are vegan and gluten-free. - The Tampa Tribune.

'Also available as an ebook, Global Bakery: Amazing Cakes from the World's Kitchens is a cookbook featuring sixty-four recipes for exotic and delicious cakes. Each recipe has been fully kitchen-tested; quite a few have vegan or wheat and gluten-free options in their content list and recipes. Superb color photography illustrates the user-friendly, step-by-step baking instructions. With mouth-watering creations such as Ginger Cake with Lemon Glace Icing, Almond Honey Cake, Marble Cake, Glazed Orange Coconut Cake, and much more, Global Bakery is a sweet-tooth's delight. Highly recommended, especially as a giftbook for baking connoisseurs!' - Midwest Book Review.

This is a great book to introduce you to every type of international cake! It's neat to see the different influences on the cake styles- locally abundant ingredients, and those sourced in from colonizers tastes, in some cases. If you have a foodie or a baker in the family, they'll love to get this book for Christmas, or any special occasion! - Bless Their Hearts Mom.

Practical yet still exceedingly delicious, this world tour of cakes offers down-to-earth instructions for the everyday chef. Adventure arrives not through elaborate technique, but through whole ingredients and flavours from all over the world. Warm, clear, and free of intimidating steps. - Foreward Review.

I really enjoyed taking the world tour of cakes, and I think that the recipes seem authentically sourced. I saw some I knew and discovered quite a few that I had never heard of, such as Cornmeal Cake from Zimbabwe, and Melaxrini, an eggy cake from Greece. - The Children's Table.

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.

Free Recipes

  • Palestine - Almond & Citrus Olive Oil Cake
    A wonderfully moist cake, with a thick layer of almonds on top for a luxurious sensation.
  • Azerbaijan - Zebra Cake
    Feathering the top of this cake results in a delicate cobweb pattern, which means this would be a great cake to make for Hallowe’en.
  • Poland - Jablecznik
    The cloves smell wonderful while this cake is cooking and they also complement the flavor of the apples.
  • India - Mango Cake
    Simple recipes and fresh ingredients often give the best results and this (vegan) Indian cake is a case in point.
  • Netherlands - Pruimencake
    This is one of those cakes that can also be eaten as a dessert with cream or ice cream.

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

Date added: January 1, 2014

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  1. #1 ann 11 Jun 14

    My mouth is watering, I can't wait to get we have to wait until October

  2. #2 cztherine austin 09 Apr 15

    this is a beautiful book with interesting recipes. Unfortunately the author does not seem to understand what gluten is or where it is found. Semolina, which is a coarse flour from hard wheat, is listed in most of the recipes marked Wheat Free or Gluten Free. The Basbousa recipe calls for both semolina and all purpose flour.
    The recipes can be easily adapted, and certainly appear to be worth the effort, but it is disturbing to see such a basic piece of information so thoroughly mishandled.

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