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.
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Amazon Review
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.
About the Author
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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Customer Reviews
Most Helpful Customer Reviews
38 of 38 people found the following review helpful
By agardenchair
Format:Paperback
The scope of this book is exceptional. It teaches you how to make your own sourdough bread without commercial yeast but home-made starters like they did in the old days. Making a bread like that is time consuming, but will have a better taste and usually stays fresh for about a week if it's a big loaf. Next, the auhtor goes on to show you that you can make nice breads with those big irrregular holes and a chewy interior with "sponges" and commercial yeast. Sometimes, italian "00" flour is needed - a strong white flour. I have had no problems substituting ordinary white flour with an acceptable amount of gluten (> 11%). It may not be the real thing or how it was intended, but this will still yield very good breads. The last chapters are about cakes, tarts and cookies.
The photographic quality of the pictures in the book is rather sensational. Nothing like the sterile food photography just for the sake of pleasing the eye. If a sourdough starter may develop a crust, then you will see a photo of a sourdough starter with a crust. Period. The photos really show what it will look like when you do it at home.
My favorites are "Dan's garlic bread" (using three whole bulbs of garlic) and all of the sourdough breads. I haven't had the nerve to tackle the fragile tart or croissant doughs yet. Highly recommended.
23 of 25 people found the following review helpful
By lisa stocks
Format:Paperback
What a brilliant book! You will never eat supermarket cotton wool-like bread again! It may seem a bit pernickity making your own sour-dour starters, but, boy, those results are so worth it! I have also made a number of cakes, the lemon drizzle is fantastic, and the carrot cake is too good for words, and the devil's food and marble cake attract a lot of compliments. Not brave enough to try my own croissants or danish pastries, yet, but these guys have inspired me to take further training and start up my own business.
21 of 23 people found the following review helpful
By Pamela Dale
Format:Paperback
This is truly an inspirational book. I have been searching for years for recipes for the sort of bread that you just can't find in English shops, and this is it. The San Francisco sourdough is sensational.
Although most of the recipes are time-consuming and somewhat complicated (and I had to invest in a second-hand Kenwood mixer), the results are worthwhile. But the recipe for wholemeal bread using commercial easy-bake yeast is a lot simpler than other recipes I have used, and the resulting bread is much better.
If you want to bake real bread with real taste, get this book. I guarantee you will never touch the pre-wrapped sliced stuff from your supermarket again!
Although most of the recipes are time-consuming and somewhat complicated (and I had to invest in a second-hand Kenwood mixer), the results are worthwhile. But the recipe for wholemeal bread using commercial easy-bake yeast is a lot simpler than other recipes I have used, and the resulting bread is much better.
If you want to bake real bread with real taste, get this book. I guarantee you will never touch the pre-wrapped sliced stuff from your supermarket again!
Most Recent Customer Reviews
5.0 out of 5 stars
Great book
My wife and I have been making our own bread for years (no machine) but this adds such a variety of baking and is full of knowledge of how and why it works, Much more useful than... Read more
Published 25 days ago by J. E. Adams
2.0 out of 5 stars
A bit disappointing
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 more
Published 4 months ago by bfdoc
2.0 out of 5 stars
Disappointing after "Short and Sweet"
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 more
Published 11 months ago by Patmel
4.0 out of 5 stars
Snatches of Brilliance
I have yet to buy anything from a Baker & Spice shop (there isn't one near me) but from the glimpses you get from this good collection of recipes then I am certain I would find... Read more
Published on 16 Mar 2011 by Simon Tavener
3.0 out of 5 stars
Inspirational yet flawed
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 more
Published on 25 Nov 2010 by homebird
2.0 out of 5 stars
Disappointing
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 more
Published on 2 Nov 2010 by Noonieck
2.0 out of 5 stars
Lacking bread passion
I wanted a book about bread making and found this basically to be just an advert for Baker and Spice. Very disappointing
Published on 8 Sep 2010 by Ken
5.0 out of 5 stars
Excellent, but get over yourself
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 more
Published on 16 Jun 2010 by Mark Jansen
5.0 out of 5 stars
A Treat for any Home Baker
I have to admit that I have not delved too much into the pastry section, however I can vouch for the bread side of it. Read more
Published on 3 Jun 2007 by Jon M. Wood
5.0 out of 5 stars
Thank you Dan and Richard!!
Up until a year ago I had never cooked an egg let alone a loaf of bread or a cake. Then for christmas a friend bought me a copy of baking with passion by Dan lepard and Richard... Read more
Published on 12 Feb 2001
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