Many of the recipes had their first outing in Taste magazine, where Julie has played a pivotal role as food editor since its inception. But they were simply too good to be left in the archives, so here they are brought together for your easy reference in this mouth-watering collection. Julie’s also added some of her most requested recipes, like the Chocolate Nut Cake, which has had nearly 300,000 hits on YouTube (and still counting).
Not only does Julie provide over 70 recipes, all expertly photographed by Aaron McLean, but she also shares her extensive knowledge of the techniques that go into making the perfect cake, pie or pudding. The all-new Cooking Classes with Julie at the end of each chapter are accompanied by step-by-step photography, and will give you the confidence to roll out your own pastry and whip up gorgeous meringues in no time. She also offers additional notes on ingredients and other useful tips in an extensive glossary.
And Julie and the publishers have kindly given me permission to reproduce this recipe and image from the book:
ready in 1 hour | serves 6
This pudding – a soft buttery sponge with crusty edge and a gooey custardy bottom – is aptly named.
75g unsalted butter, cubed then softened
175g caster sugar
3 large (size 7) free-range eggs, separated and at room temperature
finely grated zest of 3 lemons
100g self-raising flour
100ml lemon juice
175ml milk, at room temperature
icing sugar, for dusting
lightly whipped cream, to serve
1 Preheat oven to 170°C (regular bake).
2 Put butter in a large bowl and briefly beat with an electric beater until creamy and loose. Beat in caster sugar a tablespoon at a time and continue beating until fluffy and lighter in colour, stopping the machine and scraping the sides of the bowl down several times. Beat egg yolks together with a fork, then gradually add them to creamed butter and sugar with lemon zest, adding 2 tablespoons of the measured flour halfway through beating to help stabilise the mixture. Sift over a third of the remaining flour, fold in with a large spoon, then work in half the lemon juice. Add another third of flour, then the rest of the lemon juice, and finally the rest of the flour and the milk.
3 Whisk egg whites until soft peaks form. Work in one-third of the egg whites with a large spoon, then carefully fold in remainder.
4 Spoon into a 1.5-litre baking dish and bake for 30–35 minutes, or until light golden brown on top and pulling away from the sides of the dish. Serve hot or at room temperature, dusted with icing sugar and with lightly whipped cream.
Sweet Feast - Julie Biuso - New Holland - $45 - Publication 14 November, 2011
- KitchenAid Mixer valued at $999