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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.
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 8 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