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!
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
Sneak peak of what's inside
Learn all about the flavour and colour compounds that make pumpkin so unique!
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
Find out the smart way to incorporate pumpkin into tricky recipes like cookies, where liquid ingredients should be minimal
Learn about the pH of pumpkin purée and why this has an impact on your baking and storage
Frequently asked questions
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