The Best of International Baking from Australian and New Zealand Professionals
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|Format:||Paperback, 200 pages|
|Other Information: ||index|
|Published In: ||Australia, 01 September 2001|
There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. The volume is a colourful celebration of local baking at its best, with comprehensive reference sections for breads, cakes and pastries, including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from Australia and New Zealand's best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth.
Table of Contents
ProfilesIntroductionThe IngredientsThe EquipmentFormulas and MeasurementsAll About BreadAll About Cakes, Sponges & BiscuitsAll About PastriesThe Bakeries (26 of them)SourcesIndex of Ingredients, Equipment and Basic TechniquesIndex of Recipes
"best bread book in English" category of the Gourmand World Cookbook Awards 2001
|Publisher: ||Allen & Unwin|
|Dimensions: ||26.0 x 21.0 x 1.0 centimeters (0.75 kg)|