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Short and Sweet by [Lepard, Dan]
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Short and Sweet Kindle Edition

4.8 out of 5 stars 147 customer reviews

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Length: 574 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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Product Description


'Dan is by far the most imaginative and creative baker I know.' Yotam Ottolenghi 'One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.' Sarah Randall, Sainsbury's Magazine 'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' Jay Rayner, The Observer 'Mr Lepard, I love you.' Nigel Slater 'Dan Lepard's no-nonsense baking.' Leanne Shapton, The New York Times 'Dan demystifies the baker's art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.' Hugh Fearnley-Whittingstall

About the Author

Dan Lepard is a baker and photographer who has worked with the likes of Giorgio Locatelli and Fergus Henderson. He is the author of ‘The Handmade Loaf’. Originally from Australia, he now lives in London.

Product details

  • Format: Kindle Edition
  • File Size: 278796 KB
  • Print Length: 574 pages
  • Publisher: Fourth Estate (20 Oct. 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B005IH03NY
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.8 out of 5 stars 147 customer reviews
  • Amazon Bestsellers Rank: #125,865 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover 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.
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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).
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Format: Hardcover
I bought this for myself as a christmas pressie after my hubby saw a review of it. This has to be the best baking book I have ever read! Normally when I read through a recipe book after buying it (especially off the internet), I only find a handful of recipes that I would actually want to make. This book is totally different, there are only 2 recipes in the entire book that I'm not desperate to try (and that's because they contain coffee and I can't stand the stuff!). It's nicely written, it's easy to follow, even with a toddler hanging round my legs and trying to 'help', I still made a totally new kind of cake without any stress or head scratching! It's mostly cakes and biscuits but there is savoury baking as well, so covers all eventualities. My friend who is an avid baker and blogger swears by his bread. I can't recommend this book highly enough (this is the first review I have ever left I like the book that much!!)
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Format: Hardcover Verified Purchase
There are two reasons for buying baking books, to learn and to accumulate recipes. Very rarely, a book comes along that accomplishes both objectives: Dan's book is such a one. Indeed, it is so successful in this that I have no hesitation in recommending it to anyone, irrespective of skill level, who wants to make cakes, or bread, or just to make more productive use of their oven. It covers all aspects of home baking: big cakes, small cakes, bread of all kinds, puddings, pancakes, muffins, slices, biscuits, cookies ..... These are grouped into eight logical sections, each section includes background info, techniques, hints and tips, and recipes. Many of the recipes are from Dan's Guardian Web pages, but many are not. Similarly, many of the recipes on the Web pages are necessarily missing from the book. For example, there are about 40 recipes for big cakes in the book, and about 65 on the Web pages. But, let's face it, no book is going to have all recipes for all baking. What you need is the essential how-tos, encouragement, and those necessary fixes that only the pros know. It's all here! Master the book, keep on collecting recipes, and watch the waistline!

So, if it's so good why only 4 stars? I'm afraid, production quality is lacking. The cover for this, one of the most hands-on books I've seen (contents-wise), is pathetic. Mine arrived dirty and slightly battered looking. I won't be sending it back, it has come from the UK to Australia and it's not Amazon's fault, accompanying books were in perfect condition. But, if ever a book cried out for a tough, wipeable cover, this is it. Another reviewer has commented on this, so it's not just me. However, This should not be a deal breaker. You'll have to either buy it a protective cover, or reconcile yourself to the fact that it will soon look used and loved.
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