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It's unusual for a book on baking to do full justice to the whole, glorious range of the baker's art--from the robust and primitive physicality of bread-making, through exquisite cakes and biscuits, to the most rarefied patisserie. Baking With Passion is that book. Inspirational in the highest degree, it will send seasoned bakers back to the kitchen and embolden the most timid cook to start kneading. Dan Lepard is probably the hottest baker (figuratively speaking) in London, while Richard Whittington is busily establishing a reputation as one of the best cookery writers in the business. The fountainhead of their book is the London bakery Baker and Spice, where Lepard is consultant baker. The productions of this business, which delight a growing and enthusiastic retail clientele and are also supplied to many of the top restaurants in the capital, have been skilfully reinterpreted for the domestic kitchen and the unprofessional baker. Everything here can and should be reproduced in the home.
This is not to say that the recipes are unchallenging. Baking, as embodied here, is perhaps the most demanding branch of cooking in what it asks of the cook's patience, commitment and willingness to meet the highest standards of integrity in technique and choice of ingredients. Once these are met, however, the rewards are stunning. Particular highlights among the breads include the San Francisco Sourdough, one of the greatest breads in the world; a Garlic Bread made with whole garlic cloves braised with balsamic vinegar and a perfect Focaccia. Among the varieties of cake, the exquisite Lemon, Apricot and Carrot recipes stand out. Pear Tarte Renversée (a form of Tatin), Pithiviers and a simple but sensationally good Croissant recipe are the highlights of the section dealing with patisserie. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
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.
Great product, just what I was wanted. I have been looking for this book for a long time and a so pleased to have finally found a copy!Published on 14 Sept. 2013 by Mr. P. B. Cousins
I bought this because I love cookery books. Its a great book and have been trying some of the recipes. Read morePublished on 27 May 2013 by starlight
I got the book last week after reading raving reviews about it. In particular interest were the recipes for sourdough baking, for which the book was bought in the first place. Read morePublished on 23 Jan. 2013 by bfdoc
I received "Short and Sweet" by Dan Lepard as a Christmas gift and absolutely loved it - I have tried loads of the recipes (all successful! Read morePublished on 6 Jun. 2012 by Patmel
Having enjoyed his weekly column in The Guardian, I got this book for my birthday. It offers great variety, inspirational photography and a friendly tone. Read morePublished on 25 Nov. 2010 by homebird
I was surprised to discover that half of this book was simply a copy of another book by the same authors 'Exceptional Cakes'. It should have been mentioned in the description. Read morePublished on 2 Nov. 2010 by Noonieck
I wanted a book about bread making and found this basically to be just an advert for Baker and Spice. Very disappointingPublished on 8 Sept. 2010 by Ken
This is a book for the committed home baker. While there are some fairly straightforward recipes, many others require true dedication - for example, bread made with wild yeast,... Read morePublished on 16 Jun. 2010 by Mark Jansen