We Wandered in Scotland

Desserts speak a language more eloquent than words.

 

In Sweet Surrender, Executive Pastry Chef Cordelia Dyer traces French pastry and English estate baking from medieval kitchens to Belle Époque Paris, making each one unique.

 

• Orange Blossom and Cardamom Madeleines for a Parisian morning.

• A Tudor Marchpane Cake with rose water and saffron, pulled from centuries-old manor archives.

• Eight desserts, each one a small time machine for you to experience with Cordelia's historical and personal notes on why she chose to include them in her collection.

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The cookbook from the world of We Met in Paris.​​

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$7.99