Baker : The Best of International Baking from Australian and New Zealand Profe

By: Dean Brettschneider

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Baker : The Best of International Baking from Australian and New Zealand Profe by Dean Brettschneider and Lauraine Jacobs
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Allen & Unwin: Allen & Unwin, 2001. A colourful celebration of local baking with comprehensive reference sections for breads, cakes and pastries including easy-to-follow step-by-step directions.<p> 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.<br><br>A colourful celebration of local baking at its very 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 our 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.<br><br><i>The strength of this book lies in its dual authorship. The combination of a professional baker, Dean Brettschneider, who gives us the whys as well as the hows of baking, not to mention an excellent insight into what went wrong, with a food lover, Lauraine Jacobs, who has winkled a wonderful selection of recipes from some great artisan bakers, means the book offers authority as well as inspiration. I can't wait to try to make Babka's Shoo-fly buns.</i> - Stephanie Alexander.<p> Profiles<br><br>Introduction<br><br>The Ingredients<br><br>The Equipment<br><br>Formulas and Measurements<br><br>All About Bread<br><br>All About Cakes, Sponges & Biscuits<br><br>All About Pastries<br><br>The Bakeries (26 of them)<br><br>Sources<br><br>Index of Ingredients, Equipment and Basic Techniques<br><br>Index of Recipes<p> best bread book in English category of the Gourmand World Cookbook Awards 2001<p>. Paperback. New.

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