Tasty guide so distracting

One of my favourite parts of this job is being paid to watch things and read things. However, the reading part is proving to be an occupational hazard, in that it is hard to concentrate with a large cookery book filled with pretty pictures right next to me at the computer.

Alice In Bakingland is the debut effort of Chelsea New Zealand's Hottest Home Baker finalist and popular recipe blogger Alice Arndell, from Martinborough.

I was fortunate enough to interview Arndell before her book launch at PaperPlus Masterton - and was silly enough to get her book sent to me at the office, where it's been sitting there taunting me with promises of cake, trifle and bread with blue cheese ever since.

The book contains almost every baked delight the imagination can conceive of - from the classic shortbread and scones, to pecan and chocolate cheesecake to alcoholic cupcakes and green tea sponge.

Being unable to resist the lure of the book at the desk, I was drawn to the photography, skilfully executed by Wellingtonian Murray Lloyd.

From the vibrant greens, yellows and crimsons of Arndell's rainbow cupcakes, to the fudgey sheen of the peppermint brownies, to every grain of sugar standing out on the doughnut muffins, Lloyd turns every treat into a work of art you could happily snatch right off the page.

Arndell mentioned to me that she wanted her treats - glorious as they look - to come across as imperfect and a bit rustic to make them less intimidating to the novice homebaker.

Yes, the raspberry rings are sandwiched a little crookedly, the icing on her chocolate and toffee cupcakes looks a bit sloppy, and the base of her chocolate and raspberry tart looks ragged in places. But, I agree with Arndell that this adds charm - and it's going to end up eaten at the end of the day.

The recipes appear straightforward but, for those who aren't as kitchen-savvy, Arndell holds your hand.

She provides baker's notes at the end of each recipe, such as handling particular ingredients and presentation - for example, how to serve trifles and cheesecakes in jars.

She includes "How To" sections, providing step-by-step advice on commonly used yet much-feared baking techniques such as making buttercream frosting, icing a layer cake, making homemade jam and baking bread from scratch.

Overall, I have enjoyed getting horribly distracted by this book during work hours, and am looking forward to giving some of these recipes a go. My only criticism is that Arndell is photographed while baking in a rather fetching sun-dress - something I'd wear to a high tea.

She wanted to make the book more accessible to everyday homebakers, and I usually bake wearing my scungy, hanging-about-the-house clothes, certainly not in anything as elegant as that.

She does look stunning, however.