Short and Sweet
Book
Paperback/Softback
448 pages
978-0-00-747946-7 (ISBN)
Description
Winner of the Andre Simon Food Book Award 2011
The ultimate baking compendium from Dan Lepard, the country's foremost baking guru.
Innovative yet down-to-earth, Dan Lepard is the baker every top chef wants for their restaurant, and with this utterly dependable how-to-bake book you'll be able to replicate Dan's award-winning recipes from the comfort of your own kitchen.
Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, crumbly scones and pumpkin and ginger cupcakes, `Short and Sweet' will show you how to use the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
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. So go ahead and take the cake - and the biscuits and the pastries too!
The ultimate baking compendium from Dan Lepard, the country's foremost baking guru.
Innovative yet down-to-earth, Dan Lepard is the baker every top chef wants for their restaurant, and with this utterly dependable how-to-bake book you'll be able to replicate Dan's award-winning recipes from the comfort of your own kitchen.
Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, crumbly scones and pumpkin and ginger cupcakes, `Short and Sweet' will show you how to use the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
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. So go ahead and take the cake - and the biscuits and the pastries too!
Reviews / Votes
`Dan is by far the most imaginative and creative baker I know.' Yotam Ottolenghi`One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.' Sarah Randall, Sainsbury's Magazine
`Dan Lepard is to baking what Lewis Hamilton is to Formula One.' Jay Rayner, The Observer
`Mr Lepard, I love you.' Nigel Slater
`Dan Lepard's no-nonsense baking.' Leanne Shapton, The New York Times
`Dan demystifies the baker's art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.' Hugh Fearnley-Whittingstall
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
HarperCollins Publishers
Product notice
Unsewn / adhesive bound
Illustrations
200 col illus, Index
Dimensions
Height: 240 mm
Width: 170 mm
Thickness: 15 mm
ISBN-13
978-0-00-747946-7 (9780007479467)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
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.