There's something to be said about the vintage cake range - classic sponge, beautiful icing and simple flavor combinations - no sticks, cupcakes or pops - just simple, beautifully presented sugary goodness.
That's why this new cookbook, Vintage Cakes, from Julie Richardson stands out at the moment - it's full of classic cake recipes from layer cakes to simple rolls and enough history to keep serious cake heads entertained.
There's some great pictures to go alongside the recipes and some nice tips on ingredients and useful baking techniques required to perfect the vintage cake craft.
iI you want to rediscover the 1930s goddess within and wow guests with some scrumptious vintage cake then this books got just the recipes you need.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.