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Short and Sweet Hardcover – 29 Sep 2011

4.8 out of 5 stars 148 customer reviews

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Product details

  • 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 (148 customer reviews)
  • Amazon Bestsellers Rank: 10,342 in Books (See Top 100 in Books)

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

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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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
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
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 Verified Purchase
What can I say - I have now made numerous recipes from this book in the 2 or so months I have had it. I love it! Things I've made include:

* bagels (so delicious and something I never thought one could make at home, yet they were actually very easy and rather fun to make!)
* scones (came out perfectly)
* soya & linseed loaf (this is now my go-to loaf. As someone who used to be obsessed with sourdough, I now prefer making this. It uses normal fast-acting yeast but has a to-die-for taste and also keeps really well. Very quick and easy to make)
* steak, swede & mustard pasties (again, easier than I expected them to be. I'd never bought dripping before until I made these!)
* spelt & ginger cookies (fabulous! Though funnily enough, the first time I made them they were amazing, the second time they were a bit too dense. I think I mis- read the recipe the second time round)
* sweet potato crescents (I think these were the first things I made from the book. Delicious, kept well too, I thought they might go soft but they didn't)
* big match beef pies (first time I had ever bought lard, used in the everyday shortcrust pastry. The pies were very tasty, really old-school in the best way).

I can't fault this book. Small things the author does that I likes include specifying temps for both fan and non-fan oven. Appreciate that's not rocket science but it's really helped as I do find some cookbooks only give you one temp and it can make a big difference as my fan oven runs quite hot. Dan also includes a lot of practical advice throughout the book (which is huge).

This really does feel like one of those books that you will use and come back to over and over again. Very highly recommended.
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