Inspired by her multicultural background the author has drawn inspiration from all over the world (including Europe, the Middle East, Asia, the Caribbean and Latin America), to showcase a beautifully photographed collection of recipes for breads, cakes, biscuits and pastries. Baking is one of life s pleasures few can resist the comforting smell of freshly baked bread, the warmth of spices, sticky cakes, or oozing pastries...containing a mix of familiar family favourites and unusual, exotic delicacies, all the recipes here are simple to follow, with any unusual techniques illustrated step-by-step for ease. Try your hand at Azorean honey cake or Jamaican hard dough bread. Let your family s taste buds thrill to Azerbaijani cream cheese baklava or Dutch brown sugar coils. The combination of delicious recipes and fascinating historical and anecdotal text make this book a fantastic read a must for any home cook looking to truly broaden their repertoire or with an interest in the culture of food.
Warm Bread and Honey Cake
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Book Description
Warm Bread and Honey Cake is WINNER of the Guild of Food Writers Award 'COOKERY BOOK OF THE YEAR 2010'.
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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 This book brings together that whole spectrum, and layers it all richly with well researched historical reference.[...]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
About the Author
Gaitri Pagrach-Chandra has a multi-cultural background - in her own words "a convent-attending Guyanese Hindu of Indian ancestry, who was educated in North America and Europe and subsequently married into a European Jewish family". A food historian and freelance translator, she has already authored a book on Dutch baking - 'Windmills in my Oven' (Prospect Books, 2002). In 2000, she received the Sophie Coe award for food history, presented by the Oxford Symposium on Food and Cookery. She lives in the Netherlands.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful
By Catfish
TOP 500 REVIEWER
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!
30 of 31 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.
4 of 4 people found the following review helpful
By Cmdsmith
Format:Hardcover|Amazon Verified Purchase
It is almost impossible to believe that books on yet another cupcake, chocolate chip cookie and Victoria Sponge gets reviews in the tens and hundreds and yet this masterpiece of research, execution, of flavour and finish has escaped through the net. That might be a good thing, as it's a book that is made to be treasured and I jealously guard who I gift it to.
This is the kind of cookbook I gift to a discerning foodie friend, someone who I know will appreciate it's worth. From it's finely designed pages and clean, inviting photography, you are whisked into an eclectic world of filo pastries dripping in syrup, moon cakes with intricate embossing, flaky flatbreads, spiced breads, spiced cakes, rolls and coconut cakes to tempt even the most reluctant. The book highlights 'ethnic' baking, or rather baking that so indigenous to their place of origin that it's rarely seen outside it's borders. Till now.
The writing is evocative but never drippingly sentimental, heartfelt and she paints the landscapes of the recipes she has collected from the world over. Gaitri has a talent as a food historian and if you like to know more about what you are eating from a historical point of view, then this book will charm your mind as well as your palate.
I have delved into this book with gusto. Chocolate Hazelnut Rolls, Krentenwegge, Spiced Cardamom bread, Pan de Queso, Parathas, Coconut Cakes and Breads and much, much more besides have been given a thorough work out and none, NONE have failed. I have also enjoyed a good read through without the intention of baking, but inevitably find myself hurtling towards the kitchen to turn her words into reality. The instructions are clear, precise and true to experience. This isn't a slap dash, all-in-one, bung in the oven sort of job. There is time here to immerse yourself in a bake and it gives majestic results. See the photos.
This is one hefty piece of work, printed on thick paper, with a matte finish and is the kind of work that you will find yourself discovering more of time over time. In short, if the house was burning round my ears and the kids were out, I would grab this book and none else. I might try to hurl her next book Sugar and Spice to my husband through the window as well!
WBHC is a masterpiece. A true collection of the best cookbooks would be woefully incomplete without it's presence.
This is the kind of cookbook I gift to a discerning foodie friend, someone who I know will appreciate it's worth. From it's finely designed pages and clean, inviting photography, you are whisked into an eclectic world of filo pastries dripping in syrup, moon cakes with intricate embossing, flaky flatbreads, spiced breads, spiced cakes, rolls and coconut cakes to tempt even the most reluctant. The book highlights 'ethnic' baking, or rather baking that so indigenous to their place of origin that it's rarely seen outside it's borders. Till now.
The writing is evocative but never drippingly sentimental, heartfelt and she paints the landscapes of the recipes she has collected from the world over. Gaitri has a talent as a food historian and if you like to know more about what you are eating from a historical point of view, then this book will charm your mind as well as your palate.
I have delved into this book with gusto. Chocolate Hazelnut Rolls, Krentenwegge, Spiced Cardamom bread, Pan de Queso, Parathas, Coconut Cakes and Breads and much, much more besides have been given a thorough work out and none, NONE have failed. I have also enjoyed a good read through without the intention of baking, but inevitably find myself hurtling towards the kitchen to turn her words into reality. The instructions are clear, precise and true to experience. This isn't a slap dash, all-in-one, bung in the oven sort of job. There is time here to immerse yourself in a bake and it gives majestic results. See the photos.
This is one hefty piece of work, printed on thick paper, with a matte finish and is the kind of work that you will find yourself discovering more of time over time. In short, if the house was burning round my ears and the kids were out, I would grab this book and none else. I might try to hurl her next book Sugar and Spice to my husband through the window as well!
WBHC is a masterpiece. A true collection of the best cookbooks would be woefully incomplete without it's presence.
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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 19 months ago by se1billy
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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 on 30 Mar 2011 by S. Kelly
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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 on 8 Jan 2011 by kat
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100% Quality
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. Read more
Published on 16 May 2010 by Culinaria Libris
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