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Review
One passionate baklava-lover is Gaitri Pagrach-Chandra, who has just published a wonderful and unusual baking book, Warm Bread and Honey Cake. This is the book to hunker down with at the kitchen table on a winter's day, only to emerge hours later smelling of nutmeg and honey.
--Sunday Telegraph
Here's a marvel: a baking book without a single cupcake recipe. This grown-up, informative and enticing collection of recipes takes you on a world tour, from the coconut cakes of the Caribbean to sachertorte in Vienna. You can practically smell the nutmeg and brown sugar as you turn the pages.--Bee Wilson, the Sunday Times
Warm Bread and Honey Cake is a wonderfully chosen collection of recipes - all of them so appealing and so well explained, you want to cook them all; a real pleasure to read.--Claudia Roden
Bakery recipes go straight to the heart of a cuisine. They bookend both ends of the edible spectrum: at one end the basic staff of life, in the form of plain, everyday flatbreads or sourdough loaves, and at the other, the most indulgent and extravagant special-occasion and celebration cakes. This book brings together that whole spectrum, and layers it all richly with well researched historical reference.[...] An intelligent and beautiful book that rewards both reading and eating.
-Susan Low, Time Out
A distinctive book that is part culinary history, part international cookbook. [....] Highly recommended." --Library Journal (Starred review)
Warm Bread and Honey Cake is a hymn of praise to the world’s rich traditions of baking and the cultures from which they spring. Gaitri Pagrach-Chandra has lovingly and accurately written a brilliant collection of recipes that are clear, easy to follow, technically definitive and painstakingly authentic. -Nick Malgieri, author of The Modern Baker and How to Bake
An attracitve addition to the family of home baking books, with especial emphasis on Mediterranean sweet homebaking and on the essential ingredient for all home baking: being relaxed in the kitchen. -Naomi Duguid, co-author of HomeBaking; Flatbreads and Flavors; Beyond the Great Wall, and others
Novices will appreciate that Pagrach-Chandra explains not just the hows of dishes like Paratha, a flaky Indian flatbread, but the whys (all the better to ensure home that cooks’ finished product resembles its photo counterpart). [.....] Besides that, the book promises plenty of culinary trips to awaken tired palates and inspire bored bakers of any nation. -Publishers Weekly
--Sunday Telegraph
Here's a marvel: a baking book without a single cupcake recipe. This grown-up, informative and enticing collection of recipes takes you on a world tour, from the coconut cakes of the Caribbean to sachertorte in Vienna. You can practically smell the nutmeg and brown sugar as you turn the pages.--Bee Wilson, the Sunday Times
Warm Bread and Honey Cake is a wonderfully chosen collection of recipes - all of them so appealing and so well explained, you want to cook them all; a real pleasure to read.--Claudia Roden
Bakery recipes go straight to the heart of a cuisine. They bookend both ends of the edible spectrum: at one end the basic staff of life, in the form of plain, everyday flatbreads or sourdough loaves, and at the other, the most indulgent and extravagant special-occasion and celebration cakes. This book brings together that whole spectrum, and layers it all richly with well researched historical reference.[...] An intelligent and beautiful book that rewards both reading and eating.
-Susan Low, Time Out
A distinctive book that is part culinary history, part international cookbook. [....] Highly recommended." --Library Journal (Starred review)
Warm Bread and Honey Cake is a hymn of praise to the world’s rich traditions of baking and the cultures from which they spring. Gaitri Pagrach-Chandra has lovingly and accurately written a brilliant collection of recipes that are clear, easy to follow, technically definitive and painstakingly authentic. -Nick Malgieri, author of The Modern Baker and How to Bake
An attracitve addition to the family of home baking books, with especial emphasis on Mediterranean sweet homebaking and on the essential ingredient for all home baking: being relaxed in the kitchen. -Naomi Duguid, co-author of HomeBaking; Flatbreads and Flavors; Beyond the Great Wall, and others
Novices will appreciate that Pagrach-Chandra explains not just the hows of dishes like Paratha, a flaky Indian flatbread, but the whys (all the better to ensure home that cooks’ finished product resembles its photo counterpart). [.....] Besides that, the book promises plenty of culinary trips to awaken tired palates and inspire bored bakers of any nation. -Publishers Weekly
Review
One passionate baklava-lover is Gaitri Pagrach-Chandra, who has just published a wonderful and unusual baking book, Warm Bread and Honey Cake (Pavilion, ?25). This is the book to hunker down with at the kitchen table on a winter?s day, only to emerge hours later smelling of nutmeg and honey. Sunday Telegraph
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Most Helpful Customer Reviews
20 of 20 people found the following review helpful
Format:Hardcover
If you have a soft spot for aesthetic literary treasures, you will find this gorgeous baking book a pure delight. It is printed on good-quality thick paper and its numerous photographs will surely inspire even the novice to turn on that oven and start sifting the flour. If you have Denis Cotter's "Wild garlic, gooseberries and me" you can get an idea of how it feels to leaf through "Warm bread" ... one of those books that not only produce a spicy aroma and a delicious warm cake, but it gives you pleasure just to sit on the sofa, leafing through its pages and devouring the words, even before you've actually made anything.
The book includes yeasted breads and cakes, as well as pastries, buns, biscuits, cakes, both big and small, simple and sophisticated, for an elegant dinner party and for a quick Sunday brunch. Gaitri Pagrach-Chandra includes stories and anecdotes with her various recipes, making this a very informative multicultural baking book, with recipes from Holland, Jamaica, the Carribean, India, and many more. The ingredients she uses range from honey and coconut to cardamon and rose water, all producing very exquisite delicacies to give you a world-wide taste of baking. I haven't seen such a beautifully designed book for years; also, I haven't had a recipe for such wonderful raisin buns for years either!
The book includes yeasted breads and cakes, as well as pastries, buns, biscuits, cakes, both big and small, simple and sophisticated, for an elegant dinner party and for a quick Sunday brunch. Gaitri Pagrach-Chandra includes stories and anecdotes with her various recipes, making this a very informative multicultural baking book, with recipes from Holland, Jamaica, the Carribean, India, and many more. The ingredients she uses range from honey and coconut to cardamon and rose water, all producing very exquisite delicacies to give you a world-wide taste of baking. I haven't seen such a beautifully designed book for years; also, I haven't had a recipe for such wonderful raisin buns for years either!
28 of 29 people found the following review helpful
Format:Hardcover
I was excited to see Gaitri Pagrach Chandra had a new book published as I love and treasure her erudite survey of traditional and regional Dutch Baking (and her recipes for Apeltaart and Boterkoek). These are in her new book - a richer more spiced version of the latter and a wealth of new and highly unusual recipes. As soon as my package arrived I skimmed quickly through the pages to get the flavour of the recipes. Later I went through them more slowly with increasing pleasure. Then I shall read it from cover to cover and cook chosen recipes.
There is more Dutch baking which I love and very pleasing recipes from her Guyanese childhood such as the yeast risen Coconut Roll, Pineapple Tart and Nutmeg Cake with Rum Syrup.
The selection of recipes is very intriguing with chapters on Spice Cakes, Coconut Cakes, Fruit Cakes etc;a chapter on Yeast Bread with recipes as diverse as Columbian Cheesy Rings, Lardy Cake for Today's Baker ,Jamaican Hard Dough Bread and Potica. There are chapters on Flatbreads, Small Cakes, Pastries and Savouries and the wondrously titled Leaf and Thread Pastries.
The recipes are clearly written with charming introductions to each recipe which set the scene and put each in context. The book itself is very handsome with beautiful photos of the baked goods.
If you love baking, buy this book. It is a book to treaure for a lifetime and one of the very best I have come across in many years of baking. As for me I want to cook every recipe - every one is so enticing and promises so much pleasure in the baking and eating of it, its hard to know where to start. Pick one at random and you won't be disappointed.
There is more Dutch baking which I love and very pleasing recipes from her Guyanese childhood such as the yeast risen Coconut Roll, Pineapple Tart and Nutmeg Cake with Rum Syrup.
The selection of recipes is very intriguing with chapters on Spice Cakes, Coconut Cakes, Fruit Cakes etc;a chapter on Yeast Bread with recipes as diverse as Columbian Cheesy Rings, Lardy Cake for Today's Baker ,Jamaican Hard Dough Bread and Potica. There are chapters on Flatbreads, Small Cakes, Pastries and Savouries and the wondrously titled Leaf and Thread Pastries.
The recipes are clearly written with charming introductions to each recipe which set the scene and put each in context. The book itself is very handsome with beautiful photos of the baked goods.
If you love baking, buy this book. It is a book to treaure for a lifetime and one of the very best I have come across in many years of baking. As for me I want to cook every recipe - every one is so enticing and promises so much pleasure in the baking and eating of it, its hard to know where to start. Pick one at random and you won't be disappointed.
7 of 10 people found the following review helpful
Format:Hardcover
This book is cover to cover quality. The recipes are unusual and interesting and will challenge any home baker to be adventurous with their baking. Recipes include flatbreads, yeast breads, cakes, rolls, small cakes, pastries, savouries, leaf and thread pastries. It is an astonishing quantity and variety of recipes.
Because the author is a food historian, the content that accompanies each recipe is an added bonus.
This book will be a permanent and prized part of any home bakers collection. The full review of this book can be read on the cookbook blog, Culinaria Libris.
Because the author is a food historian, the content that accompanies each recipe is an added bonus.
This book will be a permanent and prized part of any home bakers collection. The full review of this book can be read on the cookbook blog, Culinaria Libris.
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Most Recent Customer Reviews
Inspirational baking
Great book with inspirational baking ideas from South America, Europe, Middle East and Asia. Read through the entire book in the weekend following delivery and have already tried... Read more
Published 7 months ago by se1billy
A Challenge
This is a challenging cook book. Where will I start first. The recipes look so tempting I can't wait for the time to cook, maybe tomorrow is free....
Published 14 months ago by S. Kelly
Great read
I bought this book thinking that it would complement my other recipes from around the world. It is a great book to read and certainly has become one of my favourites to read at... Read more
Published 17 months ago by kat
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