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Baking with Passion (Anglais) Broché – Illustré, 20 août 2010

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Descriptions du produit

Présentation de l'éditeur

In Baking with Passion you will find simple but authoritative recipes that can easily be achieved in your own home. With the authority of tried and tested techniques, and the reassurance of carefully adapted combinations of flavours, readers will be able to easily reproduce the delicious breads, cakes, cookies and pastries that have made Baker & Spice so famous. With such a huge variety of recipes to chose from - quick biscuits and cookies that can be created on a whim to satisfy a sweet tooth, heart-warming breads that require you to invest time, love and care and delectable cakes that are nothing less than irresistible - the hardest part may be deciding what to make first! Baker & Spice have shared their secrets and used their experience to provide not only superb and reliable recipes packed with flavour, but also an essential guide to ingredients, notes for the cook and basic tips on how to make, handle and shape the dough. From wonderfully rustic sourdoughs and traditional English granary and sunflower seed bread, to classic shortbread and decadent chocolate pecan cake, this book provides step-by-step recipes that will not fail to impress, and satisfy, on every occasion.

Biographie de l'auteur

Dan Lepard is acclaimed as one of the finest bakers in the world. He has worked at some of London's hottest restaurants including Alastair Little, St John and Locanda Locatelli and was consultant baker at Baker & Spice. His irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following. Richard Whittington is a highly respected food writer who has written many successful books about food and cooking, including Alastair Little: Keep it Simple and Home Food. After first opening in September 1995, Baker & Spice has developed a great reputation for exceptional breads, cakes and pastries. It now has 3 branches all in London.

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Dans ce livre

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) HASH(0x98033210) étoiles sur 5 4 commentaires
15 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x981f3774) étoiles sur 5 10 Stars if I Could! 21 février 2003
Par A guy who likes this sort of thing - Publié sur
Format: Relié
Buy this book now! Even if you never make any of the recipes, the pictures and layout are worth the price.
If you're a novice baker, this isn't the book for you. Some of the recipes are a bit involved. You must, must make the Kranz Cake, even if it does demand an overnight rest of the dough...
Bear in mind this is a British book, so you'll need a set of scales as well as a Fahrenheit/Celsius conversion to make anything from the book (unless this edition is already converted - I got my copy in the UK).
4 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x980bd21c) étoiles sur 5 Great--if you are a really accomplished baker 22 novembre 2006
Par Paula Sue - Publié sur
Format: Relié
I am a somewhat intermediate baker and have had a LOT of difficulty with these recipes. The chocolate genoise, for example, despite two attempts failed. I consulted another source as to the method some important steps were left out. I have found that unless you can "read between the lines" and automatically know how to do the more difficult things, then you are going to have little success with this book. It is, however, beautifu and inspiring and I've enjoyed reading it and getting ideas--the chocolate topping for the genoise is DIVINE, as is the caramel/chocolate tart/shortbread.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9839a894) étoiles sur 5 The good stuff 11 septembre 2013
Par Amazon Customer - Publié sur
Format: Relié Achat vérifié
I lived in New Orleans for several years and became a real snob about good bread. This book can teach you how to make the good stuff.
2 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x98bc28cc) étoiles sur 5 review of baking with passion 18 juillet 2005
Par S. Davis - Publié sur
Format: Relié
Fantastic book. Worth the price just for the sourdough recipes which really work. (San Francisco sourdough makes incredible bruschetta).
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