Short and Sweet
Seiten
2011
Fourth Estate Ltd (Verlag)
978-0-00-739143-1 (ISBN)
Fourth Estate Ltd (Verlag)
978-0-00-739143-1 (ISBN)
Winner of the Andre Simon Food Book Award 2011
The ultimate baking compendium from Dan Lepard, the country's foremost baking guru.
Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan’s best recipes – and mixing science with old-fashioned kitchen wisdom – Dan has tried and tested almost every baking technique out there.
Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
If baking is therapy then Dan is your life coach. He’ll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country’s cutting-edge baker.
The ultimate baking compendium from Dan Lepard, the country's foremost baking guru.
Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan’s best recipes – and mixing science with old-fashioned kitchen wisdom – Dan has tried and tested almost every baking technique out there.
Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
If baking is therapy then Dan is your life coach. He’ll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country’s cutting-edge baker.
Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of The Handmade Loaf and has a very popular baking column in the Saturday Guardian. He writes frequently for Sainsbury’s Magazine and is also currently designing a range of baking products for Sainsbury’s. Originally from Australia, he now lives in London.
| Erscheint lt. Verlag | 29.9.2011 |
|---|---|
| Zusatzinfo | 200 col illus, Index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 176 x 246 mm |
| Gewicht | 1390 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-00-739143-9 / 0007391439 |
| ISBN-13 | 978-0-00-739143-1 / 9780007391431 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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