When it comes to baking in Canada, there’s one name that springs to mind as the iconic role model – Anna Olson. We’ve seen her on TV, heard her on the radio, been to many food events with Anna headlining the appearance schedule, and of course, her many cookbooks. https://annaolson.ca/
Anna harnesses much of her baking wisdom into this book sharing her many proven tips and tricks to ensure the best baked presentation. The first part of the book includes information such as having the right basic ingredients, tools of the baking trade, necessary building blocks for making all the wonderful recipes in the book, and the science behind the wonders of baking.
Baking Wisdom covers both sweet and savoury applications utilizing seasonal ingredients Canadians enjoy. We see both the delectable recipes and beautiful photography for pies and tarts, cakes and breads, custards and creams and so much more. To begin each section, Anne provides a tutorial such as how to identify the differences of similar desserts (is a Crème Anglaise different from pastry creams?).
It will soon be strawberry season and we want to set you up for some delightful recipes to enjoy the field’s yield. Try Anna’s Strawberry Ricotta Napoleons in our Recipe section – a light and flavourful dessert to impress your friends and family. You’ll be thinking Italian when you serve this fresh and delightful dish to complete your meal.
Enjoy this book by purchasing it at https://annaolson.ca/ or visit our Giveaway section to win a copy! Anna’s website is getting a new look but, in the meantime, you can access her on any of the social media pages like https://www.instagram.com/chefannaolson/
Contents and images used with permission by Anna Olson. Copyright © 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. https://annaolson.ca/
