A Treasury of New Zealand Bakinghttp://www.fishpond.co.nz/Books/Treasury-of-New-Zealand-Baking-Lauraine-Jacobs-Edited-by-Aaron-McLean-Photographs-by/9781869792640?cf=3
Every great baker has his or her favourite recipes, and so when New Zealand's best foodwriters and chefs were asked for theirs, they came up with a treasure-trove. Designed as a book to treasure and to hand down through the generations, this beautifully packaged hardback includes 100 recipes for cakes, slices, loaves, scones, tarts, muffins and friandes from a star-studded list of food writers: Peta Mathias, Ray McVinnie, Tui Flower, Jo Seagar, Alison Holst, Julie le Clerc, Julie Buiso, Allyson Gofton, Catherine Bell, Kathy Paterson, Alexa Johnston, Annabelle White, Judith Cullen, Helen Browne, David Burton, Martin Bosley, Simon Wright, Natalia Schamroth and many, many more. The recipes include everything from glamour special-occasion cakes to every day fill-the-tins reliables. Every recipe was tested and baked especially for this project by well-known international baker and author Dean Brettschneider, and photographed by Aaron Maclean. Best of all, all royalties go the Breast Cancer Foundation of New Zealand. The book is edited by author, food judge, Cuisine food editor and New Zealand food ambassador extraordinaire, Lauraine Jacobs.
About the Author
Lauraine Jacobs is one of New Zealand's leading food professionals. A longtime food editor of Cuisine, she is also a food and restaurant judge and the author of three books. A great ambassador for New Zealand food producers, she has held high profile positions on culinary organisations both here and abroad. Dean Brettschneider is the author of five books on baking. Currently based in Shanghai, where he works for a global baking company, he is an expert baker of breads, cakes and desserts. Aaron Maclean is one of New Zealand's leading food photographers, with several outstanding books to his credit.
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Reviews
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This book now sits next to my Edmonds Cookery book.
Georgous photography and food design, and I'm pleased the profits go to breast
cancer. My family love every recipe we have tried in this book, each one is
a winner. So much so I have gifted at least 4 books to family & friends.
I just love the photography in this book. Makes me feel like I am in my Grandmothers kitchen back in the 50's. I do have one negative in that I don't think I like the way the recipes are set out in terms of order. I am old fashioned in that I perfer books to be in a particular order i.e. cakes, slices, cookies etc. You really have to read the book through and mark them in their catagories but that doesn't detract from the gorgeous recipes. I Just love it!!!
You can't look past this amazing treasury of New Zealand baking. It's written by all the names of Kiwi baking you know and love which makes it the best guide you could wish for. I love the hardcover and large photography of this book and the recipes haven't let me down yet!
In general this is a decent collection of recipes, though some of them are a bit more 'upmarket' than what I and I think most other home bakers would make. It does, however, have a problem that annoys me just about every time I open this book. A number of recipes are gluten-free, which is awesome, but they are just jumbled in amoungst the other recipes, with no easy way to tell that they're gluten free. With the result that when I'm looking for something gluten free to make I have to read through the small print on every recipe, and when I'm not particularly looking for something gluten free I decide to make something only to discover that I don't have half the ingredients listed. This makes this book quite frustrating to use. I also have a preference for recipes that are inherently gluten free (the way Anzacs are egg free), such as flourless almond chocolate cake, instead of using expensive wheat flour alternatives. It makes gluten free baking seem expensive and somehow arcane, when it can be cheap and simple as.
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