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    All About Pumpkin e-book

    Do you want to incorporate pumpkin into cookies, but then they spread too much or end up wet? Do your pumpkin loaf cakes bake with a gummy, dense layer on the bottom? I have all the answers for these common baking problems and more in my new e-book All About Pumpkin!

    In celebration of the launch of the new e-book All About Pumpkin, take advantage of this limited-time offer: when you buy the e-book All About Pumpkin, you will get a BONUS recipe e-booklet for a pumpkin cheesecake! That's almost a 20 % saving!

    TAKE ADVANTAGE OF OFFER!
    Pumpkin ebook cover displayed on an iPad.
    BUY NOW→

    Here's what you'll get

    • The science of pumpkin flavour and colour and the compounds responsible for making it so unique
    • A list of pumpkin flavour pairings
    • A pumpkin conversion chart for volume and weight measurements (Imperial and metric)
    • Information about the pH of pumpkin purée and how it will have an impact on how you use it and how you store it
    • A comparison of canned and homemade pumpkin purée (including tricks for dealing with the high water content)
    • 14 recipes, including creative and yummy ways to bake with pumpkin and get the most out of the fruit
    • Tons of colourful photographs to accompany the recipes and illustrate the steps of certain processes
    TAKE ADVANTAGE OF OFFER!

    Sneak peak of what's inside

    Rendering of pages 10 and 11 of All About Pumpkin on a tablet or iPad.

    Learn all about the flavour and colour compounds that make pumpkin so unique!

    Rendering of pages 62 and 63 of All About Pumpkin on a tablet or iPad.

    This e-book is full of colourful photos of the recipes and even step-by-step photos to show to process of making most recipes

    All About Pumpkin BundleORDER NOW→

    Rendering of pages 40 and 41 of All About Pumpkin on a tablet or iPad.

    Find out the smart way to incorporate pumpkin into tricky recipes like cookies, where liquid ingredients should be minimal

    Rendering of pages 58 and 59 of All About Pumpkin on a tablet or iPad.

    Learn about the pH of pumpkin purée and why this has an impact on your baking and storage

    TAKE ADVANTAGE OF OFFER!

    Frequently asked questions

    How do I download the e-books?

    Place your order here. Once completed, you will receive an order confirmation from The Bake School via Buy Me a Coffee for your records.
    Please check your Spam and Junk folders if missing emails.
    Follow the instructions to download your PDF onto your mobile device or computer.
    If you really can't figure it out, email us here.

    I'm having trouble downloading the e-book, can you help me?

    Please email here.

    I am unhappy, how do I get a refund?

    I'm sorry you are unhappy with your purchase. All sales of Digital Products are considered final and no refunds or exchanges will be issued since it's impossible to make a return on a digital product. Please email here to send me your comments. I'd appreciate them!

    How do I share the e-book with my friends?

    Please do not share the downloaded files you purchased with others. Instead, encourage your friends to purchase their own copies. You are welcome to save the PDFs for future reference but the purchase is non-transferable.

    What is the currency?

    All prices are in US dollars. Please note that your financial institution will likely convert the price to your currency.

    This is a picture of Janice Lawandi

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

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    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

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    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

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