- Hardcover: 576 pages
- Publisher: Fourth Estate; First Edition - 1st Printing edition (29 Sept. 2011)
- Language: English
- ISBN-10: 0007391439
- ISBN-13: 978-0007391431
- Product Dimensions: 17.6 x 4.4 x 24.6 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (141 customer reviews)
- Amazon Bestsellers Rank: 47,614 in Books (See Top 100 in Books)
Short and Sweet Hardcover – 29 Sep 2011
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‘Dan is by far the most imaginative and creative baker I know.’ Yotam Ottolenghi
‘Just when I think I’ll never need another cookery book along comes Dan Lepard’s Short & Sweet to tease, delight, beguile and tempt…This man has never, ever let me down’ Nigel Slater
‘One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.’ Sarah Randell, Sainsbury's Magazine
‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ Jay Rayner, Observer
‘Dan demystifies the baker’s art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.’ Hugh Fearnley-Whittingstall
‘Mr Lepard, I love you.’ Nigel Slater
About the Author
Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of The Handmade Loaf and has a very popular baking column in the Saturday Guardian. He writes frequently for Sainsbury’s Magazine and is also currently designing a range of baking products for Sainsbury’s. Originally from Australia, he now lives in London.
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Top Customer Reviews
It's got straight to the top of my book shelf as the ultimate baking bible and in one word it's a classic - it's been designed beautifully and practically. The typeface means you don't have to squint to read it as you bake and the pages lie flat as you open to book to top marks to usability.
The photographs are stunning an focus on the food without any overstyling and the recipes are sandwiched between the chapter foreword giving you the sort of advice you could only get from a baker who wants you to succeed.
The editing has kept Dan's clear voice and straightforward instructions so I feel as though I have a friend in the kitchen with me anticipating every aspect and holding my hand at each step.
So what else am I going to make? Well there's something for every occasion you could imagine. Savoury suppers, beef pies for the football match, breads, tarts, muffins, cheesecakes, and dreamy cakes as well as a whole chapter on sweets which my children will just love! There are lots of gift idea's which is just what I need and the biscuits and cookies such as Toll house Yo-yo's look utterly divine .. oh and the marmalade layer cake with the bittersweet orange and vanilla cream looks like a slice of heaven .. . I could go on .. but really if I had one thing to say it's buy this book .. you'll never need another baking book again .. seriously this has got to the best baking book I've seen .. ever.
The book is divided into 8 sections: bread (including sourdough and a sensational lentil-stffed flatbread); cakes (try the apple walnut and custard cake as soon as you buy the book); small things (aka modish muffins, cupcakes and whoopee pies); biscuits and cookies (already worked my way through a batch of the spelt and ginger cookies); doughnuts, batters and babas; sugar sugar (sweets, frosting, ice cream etc); desserts (cherry and polenta pudding, anyone?); and supper (pizzas to pasties).
If I'm absolutely honest, I would have preferred more space devoted to real cakes and rather less to such of-the-moment items as whoopee pies and cupcakes - but given the quality of the ideas here, he might convert me. The recipes are faultless, clearly described and deliver the results you hope for. What's best about the book, however, is that Lepard doesn't presume that the reader is stupid. He treats us to some basic science, explains potential pitfalls and points out subtle, but important differences between ingredients - his advice on the relative merits of British and European butters in pastry making is both fascinating and invaluable. In fact, Lepard is probably best when he's explaining pastry-making. He's given me the confidence to finally going to give rough puff a go.
I have 2 caveats. Firstly, I would have love to have seen some more of Lepard's greatest hits from the Guardian included (neither of my favourite of his cake recipes make it into the book).Read more ›
Most Recent Customer Reviews
Great book. Can't fault Dan Lepard's recipes and there is such wide variety, the Black Christmas Cake is a definite must. Read morePublished 1 month ago by M. Courage
As a novice baker this book is a great introduction as the recipes are clearly explained and mainly straightforward. Read morePublished 2 months ago by Helen Black
Great book. Lots and lots of delicious recipes I'm enjoying trying them out and of course, eating them!. i can see myself referring to this time after time.Published 3 months ago by tattybunting
Amazing book, I've only tried one cake recipe so far and can't wait to try a few more! No fussy ingredients, do read the intro as it does give a few tips. Very yummy and must have.Published 4 months ago by Valerie Riding
This has changed my baking life! Particularly the bread section - dispels a lot of myths. Read that several times over. Read morePublished 6 months ago by Charlie