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Exceptional Breads: Baker & Spice Paperback – 6 Apr 2007


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Product details

  • 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: 363,808 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

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.

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Customer Reviews

3.4 out of 5 stars
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Most Helpful Customer Reviews

58 of 59 people found the following review helpful By Jon M. Wood on 17 April 2007
Format: Paperback
I snapped this book up as soon as I saw it, as I think that Dan Lepard's recipes are wonderful. I do though feel a bit cheated as it is basically the bread section (same photos even) from Baking With Passion. I have not gone through it one by one but can only see a very few new recipes.

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.
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14 of 14 people found the following review helpful By T. Keates on 14 July 2008
Format: Paperback
An excellent little book with lots of tips and assistance for the novice and semi-skilled baker. If you want to master genuine, hand-made bread at home i.e. not bread maker or quick proving loaves. Topics include; wild yeasts, making your own levain, kneading & shaping dough etc. This is an exceptional place to brush up on your knowledge & skills. Beautiful imagery (if you're into pictures of bread!) A great practical gift helping you perfect at least 20 styles of bread, not a 'look how clever I am' coffee table book.
Superb at the price.
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45 of 49 people found the following review helpful By Amazon Customer on 18 Mar. 2009
Format: Paperback Verified Purchase
I read some positive reviews about this book but was extremely disappointed when it arrived. I already own Peter Reinhart's Crust and Crumb and Daniel Leader's Local Breads, both of which are fantastic guides to baking traditional artisan bread with a wealth of recipes in each one; I was expecting Dan Lepard to do the same in Exceptional Breads, but sadly I have had the book for over a year and have not used it once. The thing that puts me off most are the complicated and expensive ingredients required for the sourdough formulas (and if you do not have one of the sourdoughs prepared you cannot use 60% of the recipes in this book). And secondly, there are very few recipes in this book - the recipe section only begins on page 64, leaving you with very few actual recipes.

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.
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4 of 4 people found the following review helpful By Meghan A. Hermann on 27 April 2011
Format: Paperback
Don't waste your money if you have Baking with Passion, its the same book but without the cakes. I should have read the reviews for I see I was not the only one to fall for this trap. Shame on you Mr. Publishing House for confusing people and taking advantage of your loyal audience.
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1 of 1 people found the following review helpful By A Gobbiner on 16 Mar. 2013
Format: Paperback
A little book with very little in it. Anyone interested in baking would be better off looking at Liz Herbert's book or the one by Anne Sheasby. This is just a bit of self-indulgence.
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Format: Paperback Verified Purchase
I am surprised that this book is at such an accesible price. It is not a large book, but it is so well written, by an obvious enthusiast, with a desire to share his considerable knowledge.
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.
Thoroughly recommended
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Format: Paperback Verified Purchase
Too few recipes. There are some very good tips in this book and a nice tutorial for shaping and kneading bread but the 27 recipes, 15 of which I have used for years and I therefore know by heart, bring it down. A great book for a first time bread maker but not for someone who is experienced and needs a challenge.
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Format: Paperback
Good book but not for the average cook
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
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