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Baking With Passion Hardcover – 20 Oct 1999


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Hardcover, 20 Oct 1999
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Product details

  • Hardcover: 160 pages
  • Publisher: Quadrille Publishing Ltd (20 Oct 1999)
  • Language: English
  • ISBN-10: 1902757173
  • ISBN-13: 978-1902757179
  • Product Dimensions: 1.9 x 21.6 x 26.7 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 512,135 in Books (See Top 100 in Books)

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His first book was Baking With Passion (1999), followed by The Handmade Loaf (2004, author and photographer), and Short & Sweet (2011, author and photographer); and as a contributor, The Cook's Book (2005) and the Dictionnaire Universel du Pain (2010). His photography credits include Made in Italy (2006), Hawksmoor at Home (2011), Comptoir Libanais (2013), and Comptoir Express (2014). Dan also writes for the BBC, Sainsbury's Magazine, Waitrose Kitchen Magazine, Delicious and for 8 years had weekly column in the Guardian. He now writes a monthly column for The Sydney Morning Herald, and Melbourne's Age newspapers.

Product Description

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 (and the skills are easily acquired), 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

Review

It is the book for committed cook who wishes to extend their knowledge in baking, covering every aspect of baking, and with loads of scrumptious, fattening recipes. -- Sybill Kapoor, The Independent, 13th November 1999

Reveals all you need to know about an increasingly forgotten art -- Sunday Times, 21st November 1999

The ultimate baking book -- BBC Good Food Magazine, November 1999

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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By davidw@verybored.freeserve.co.uk on 17 Nov 1999
Format: Hardcover
They must have tested these recipes in the real world, coz I am getting fabulous results with everything I try ! Well written, clear instructions, lovely photography - must be the perfect book to give this Christmas - and I hope the authors have another in the pipeline !
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5 of 5 people found the following review helpful By A Customer on 30 May 2002
Format: Hardcover
Quite simply, the best book of its kind. The recipes are clear, the photographs really illustrate the techniques in the text, and all of the recipes work. Not to mention the beautiful layout and the unbelievable gastro-porn photography!
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5 of 5 people found the following review helpful By A Customer on 1 May 2000
Format: Hardcover
I have tried out the Brioche and the San Francisco Sourdough recipes and both turned out brilliantly-certainly better than most of the breads I can buy locally.
The instructions for shaping are not too clear though.
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3 of 3 people found the following review helpful By A Customer on 12 Nov 1999
Format: Hardcover
I bake bread at home, and have brought most of the American baking books (The Village Baker, The La Brea Bakery book, etc) Finally a good bakery in the UK has done the same. The 'Pain au Levain' sourdough worked first time. Really impressive, clear recipes and beautiful photography.
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7 of 8 people found the following review helpful By oberkampf95@yahoo.com on 14 Mar 2000
Format: Hardcover
For someone who uses Delia Smith's books, the recipes are definitely extremely complicated and difficult to follow. The problem lies in the fact that this book was not published or rather not customised enough as a baking book to be used at home. It is good for advanced bakers but definitely not recommendable for Delia Smith followers.
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