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Short and Sweet
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More About the Author
Product Description
Review
‘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
Product Description
Winner of the Andre Simon Food Book Award 2011
The ultimate baking compendium from Dan Lepard, the country's foremost baking guru.
Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan’s best recipes – and mixing science with old-fashioned kitchen wisdom – Dan has tried and tested almost every baking technique out there.
Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
If baking is therapy then Dan is your life coach. He’ll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country’s cutting-edge baker.
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Customer Reviews
Most Helpful Customer Reviews
46 of 47 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I first heard about Dan's recipes from my sister. You must follow his recipes in the Guardian she said - they always work and they turn out exactly as they do in the picture. She was right and I've cooked so many of Dan's recipes and they always work every time. (In fact I have a sourdough loaf baking in the oven as I write this review!) I've make the Lemon curd today and The dark aniseed cake is amazing ( page 162)
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.
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.
62 of 65 people found the following review helpful
Format:Hardcover
Dan Lepard's much anticipated baking book is (almost) every bit as good as fans of his Guardian column want it to be. I can think of no baking book that I am likely to use more frequently. The book is an intelligent extension of his column and, unlike most of his previous books, is aimed squarely at the home baker.
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). But my real gripe is the cover - and the paper used throughout. The cover was clearly designed my someone who doesn't use a cookery book in the kitchen. It scuffs as soon as you look at it and seems to attract dirt, water and oil like a magnet. It will soon become a very unappealing-looking object. Similarly, the paper used inside is the wrong side of cheap.
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). But my real gripe is the cover - and the paper used throughout. The cover was clearly designed my someone who doesn't use a cookery book in the kitchen. It scuffs as soon as you look at it and seems to attract dirt, water and oil like a magnet. It will soon become a very unappealing-looking object. Similarly, the paper used inside is the wrong side of cheap.
5 of 5 people found the following review helpful
Format:Hardcover
I concur with all the other reviewers in that this is the new modern Baking bible for all home bakers. Each chapter is prefaced with the 'science bit' which explains and demystifies the baking process; a great help to experienced and novice bakers alike. I'm an avid baker and still learned heaps from this book and would highly recommend it as a valuable addition to anyone's collection. I've tried one recipe from each chapter and can honestly say that all turned out brilliantly. There is clearly thought out and extensive testing of the recipes. I agree that the quality of the book is not the best and although I've used it a fair bit already, it looks like I inherited it from my grandmother! But please don't let that put you off, this is a truly great baking book.
Most Recent Customer Reviews
Fantastic!
I'm a novice baker and have a collection of over a dozen cookery books. I'm especially interested in bread and cakes. Read more
Published 9 days ago by P. Cavanagh
Brilliant book!
This is a great book for anyone interesting in baking - well written and informative with some really wonderful recipies. I've tried a few and am looking forward to the rest! Read more
Published 25 days ago by mp
Buy!
This book is amazing. I have learnt so much from it already. The cinnamon cake is light and moist and I genuinely forgot that it is made with wholemeal flour. Read more
Published 2 months ago by cookiepumpkin
Disappointed
This book has lots of lovely sounding recipes but unfortunately the first and only one I have tried did not turn out as it said. Read more
Published 2 months ago by Astrantia
Brilliant
what a wonderful book. one of the best cook books on the market. It came well recommended and I would like to thank the person who recommended it to me.
Published 3 months ago by snix
Lovely book
Read reviews before purchase as I have loads of baking books. I was not disappointed it is a very informative book good for beginners and experienced bakers.
Published 3 months ago by MrsG
Fabulous Book
This is a cook book that does, to coin a phrase, 'exactly what it says on the tin'. I've already made a few of his wonderful recipes. A must buy I.M.O.
Published 3 months ago by S. Findlay
Great recipes
Have only made 3 recipes from this book so far, but all were really delicious. Intend to try the bread this weekend, and if that turns out as well this will have been well worth... Read more
Published 3 months ago by C. Warburton
Delicious
I asked for this for Christmas as I couldn't justify buying yet more cook books especially baking books. Read more
Published 3 months ago by Pema
Baking Bible!
When I was a child I used to like baking bread, usually some sort of concoction involving sliced up sun dried tomatoes. It always came out flat and rather chewy. Read more
Published 3 months ago by sarpeth
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