Baker
Allen & Unwin (Verlag)
978-1-86508-616-3 (ISBN)
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There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. The volume is a colourful celebration of local baking at its best, with comprehensive reference sections for breads, cakes and pastries, including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from Australia and New Zealand's best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth.
Dean Brettschneider is a professional baker and patissier. He began his career at the age of 16 as an apprentice at the award-winning Rangiora Bakery, in a small rural New Zealand township. After completing his apprenticeship he worked in the USA, Britain and Europe alongside some of the world's leading bakers and pastry chefs, and is presently working at Goodman Fielder Milling and Baking. His first book was The New Zealand Baker: breads, cakes and pastries; secrets from the professionals also co-written with Lauraine Jacobs. Lauraine Jacobs is an award-winning senior feature writer and restaurant reviewer for New Zealand magazine Cuisine. She has been awarded the prestigious Certified Culinary Professional designation from the International Association of Culinary Professionals and regularly conducts cooking classes in New Zealand. She is also the author of award-winning New Taste, New Zealand.
ProfilesIntroductionThe IngredientsThe EquipmentFormulas and MeasurementsAll About BreadAll About Cakes, Sponges & BiscuitsAll About PastriesThe Bakeries (26 of them)SourcesIndex of Ingredients, Equipment and Basic TechniquesIndex of Recipes
| Erscheint lt. Verlag | 1.9.2001 |
|---|---|
| Verlagsort | Sydney |
| Sprache | englisch |
| Maße | 210 x 260 mm |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 1-86508-616-9 / 1865086169 |
| ISBN-13 | 978-1-86508-616-3 / 9781865086163 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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