A comprehensive book about British baking by Dan Lepard, who has worked with master chefs such as Giorgio Locatelli of Locanda Locatelli and Fergus Henderson of St John's. This compendium of British baking gives renewed life to the important recipes of the last 200 years, and aims to produce results that work in the modern kitchen without bastardising the good intentions of old traditions. Containing over 150 recipes -- ranging from the everyday loaf to Christmas puddings, apple pies, shortbreads, cakes and biscuits -- this book digs out the best of British baking and brings it to a new audience, one that has become disillusioned with the cheapness and tastelessness of modern bread. Illustrated with photographs taken by Dan Lepard himself, 'British Baking' is an absolute kitchen essential.
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'One of the world's best bakers.'
-- Observer Food Monthly
`Recipes for baked foods from Britain have become secrets now, hidden and forbidden treasures that are almost forgotten.'
From Brighton Biscuits to Aberdeen Buns, the wealth and range of Britain's rich and varied baking traditions deserve special recognition. And yet an understanding of how to make the essential unadorned versions of these treats without compromise has all but disappeared from the family kitchen, undermined by the ubiquity of artificial and synthetic baking from factories and those over-simplified `time-saving' recipes that always produce disappointing results.
`British Baking' is the first book of its kind; a compendium of the very best recipes of the past two centuries for breads, biscuits, cakes and pies unearthed from archives and family recipe books around the country, interspersed with illustrative short stories and photographic portraits. With over 150 recipes complied and updated by baker and food writer Dan Lepard, `British Baking' is a modern kitchen essential, perfect for an effortless scone or the primer for an extraordinary cake-making adventure.
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