- Paperback: 160 pages
- Publisher: Quadrille Publishing Ltd (6 April 2007)
- Language: English
- ISBN-10: 1844004511
- ISBN-13: 978-1844004515
- Product Dimensions: 16.1 x 1.5 x 21.1 cm
- Average Customer Review: 3.4 out of 5 stars See all reviews (16 customer reviews)
- Amazon Bestsellers Rank: 48,742 in Books (See Top 100 in Books)
Exceptional Breads: Baker & Spice Paperback – 6 Apr 2007
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About the Author
Dan Lepard has baked at some of London's hottest restaurants including Locanda Locatelli, Alastair Little, Zafferano, The Sugar Club and Mezzo, where he opened the bakery. Richard Whittington's previous books include the award-winning Keep it Simple with Alatair Little, Cutting Edge: a Cook's Californian Inspiration, Food of the Sun also with Alastair Little and Quaglino's: The Cookbook. He has written The Cookery Doctor column in the Daily Mail Weekend magazine for the past five years, and has a regular 5-page spot in Waitrose Food Illustrated magazine.
Inside This Book(Learn More)
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Top Customer Reviews
Superb at the price.
If you don't have 'Baking with Passion' already and have no interest in the cakes/pattiserie recipes then this is a good book (hence 3 stars rather than a cheated and annoyed 1).
Dan Lepards recipes (and photos) are fantastic, and I recommend him to anyone, but I only need one copy of each recipe thanks.
I have created successful sourdough cultures using just flour and water (there's a wonderful formula in Local Breads). For his sourdough culture Dan Lepard uses not just these 2 basic ingredients, but apple juice, orange juice, grapes and raisin, yoghurt, freshly squuezed orange juice - and plenty of it too. For example one of his sourdoughs requires 300g strong white flour, 300g plain yoghurt, 200 ml apple juice, 100g raisins. Most sourdough cultures in other books work perfectly well when refreshed once a week - Dan Leppard, however, requires that you refresh your culture EVERY DAY!! So every day he expects you discard 600g of your mixture and to add a new mixture of yoghurt, milk , flour. It is going to be quite an expensive bread if you have to use so many ingredients and have to refresh your culture every day.Read more ›
As a recent dough moulder this was just the book I was looking for. The author's description of general bread making, with careful explanations of what is important, and why, has certainly transformed my capabilities and understanding. I may even dare to try one of the many other types of bread for which instruction is given.
A bit over the top with in-depth sour dough starters and artisan recipes
Also has some theories of bread making and techniques
But don't buy unless you make bread already and want to take your bread to a new level
Most Recent Customer Reviews
I don't know how many baking books I have but each one offers some new insights to baking and this is no exception.Published 12 months ago by Judy P
Needs fewer exotic and more usable recipes. Not all ingredients readily available. There are better books on the market. My favourite is the W.I. bookPublished on 17 Jun. 2013 by Edcase
A well laid out baking book which is easy to read and understand
Good photographs of a variety of breads
Do yo know Dan Lepard? Don't you? With this book you'll be hang of his baking work...
Easily you'll bake the traditional flavours and taste of real bread. Read more
At last a bread recipe book that does exactly what it says on the cover. well laid out. easy to follow.Step by step photos a great help. Daughter "borrowed" first copy. Read morePublished on 21 Oct. 2010 by peann