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Exceptional Breads: Baker & Spice

3.79 ( 39 Ratings by Goodreads)
Exceptional Breads: Baker & Spice

Exceptional Breads: Baker & Spice

(Author) (Author)
3.79 (39 Ratings by Goodreads)
paperback
Published: 6 April, 2007
Standard worldwide delivery by Thu, June 25 - Tue, June 30
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Description

Branches of Baker and Spice are places of pilgrimage for bread lovers. They are the favoured supplier to top restaurants such as the River Cafe, Le Gavroche and Zafferano with everything handmade on the premises using traditional techniques and the finest ingredients. "Exceptional Breads" passes on the secrets of their fabulous breads with recipes for full-flavoured rustic breads from wild yeast starters, classic baguettes, ryes, French fougasse and Italian foccacia. Although the results are always impressive and the techniques are innovative, the recipes are beautifully straightforward. All have been tested in a domestic kitchen and in addition to the clear step-by-step techniques, there are beautiful photographs of the finished breads to whet the appetite and inspire the would-be baker.
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More Details

Type Book
ISBN13 9781844004515
ISBN10 1844004511
Number Of Pages 160
Item Weight 381 g
Product Dimensions 156 x 16 x 206 mm
Publisher / Reseller Quadrille Publishing Ltd
Format paperback
Edition 01
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GoodReads Reviews

Author's Bio

Baker & Spice opened in September 1995 and quickly established itself as an innovative food shop with its own kitchens and amazing bakery. Now with three shops, and a fourth soon to open, it is a focus for the local community, as well as having a worldwide reputation for exceptional breads, cakes and pastries. Dan Lepard is regarded as one of the finest bakers in the world. An artisan baker by training, he has refined his craft by working with great bakers all over the world. He has worked at some of London's hottest restaurants including Alastair Little, St John, Zafferano, Coast, The Sugar Club, Lola's, Mezzo and Locanda Locatelli. As a consultant baker he played an important role in the success of Baker & Spice. His previous books include Baking with Passion and The Handmade Loaf. Richard Whittington is a food writer with an excellent reputation. He has written many books about food and cooking including Alastair Little: Keep it Simple, Cutting Edge: A Cook's Californian Inspiration and Home Food. His collaborative work includes Baking with Passion, Food of the Sun, Quaglino's: The Cookbook, and Fusions.

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