There is nothing more tantalizing than the aroma of freshly baked bread or the vision of a rich, moist cake waiting to be cut and served. This celebration of baking at its very best offers a wide-ranging collection of recipes and secrets gathered from 26 of the best bakers in Australia and New Zealand. Presenting an eclectic range of baking techniques, it includes traditional recipes infused with international influences for new twists on brioches, croissants, and focaccias, as well as innovative recipes for creating delectables such as Apple Tart Tatin, Chocolate Ecstasy Muffins, and Pumpkin Sourdough. Included is a comprehensive reference section that provides an understanding of the science and principles of baking, from an explanation of basic ingredients and formulas to an analysis of techniques and equipment. This scrumptious bakers' bible provides all of the knowledge and inspiration necessary to create these delicious indulgences-be it for the home baker, professional baker, or seasoned chef.
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"A wonderful selection of recipes from some great artisan bakers. . . . the book offers authority as well as inspiration." -- Stephanie Alexander, restaurateur, chef, and author of The Cook's Companion
"A wonderful selection of recipes from some great artisan bakers. . . . the book offers authority as well as inspiration." -- Stephanie Alexander, restaurateur, chef, and author of The Cook's Companion
"A wonderful selection of recipes from some great artisan bakers. . . . the book offers authority as well as inspiration." -- Stephanie Alexander, restaurateur, chef, and author of The Cook's Companion
About the Author
Lauraine Jacobs is the president of the International Association of Culinary Professionals, an award-winning feature writer and restaurant reviewer for Cuisine magazine, and the author of New Taste, New Zealand. They are the coauthors of The New Zealand Baker, winner of the Best Soft Cover Recipe Book at the World Food Media Awards 2001. Dean Brettschneider is a professional baker and patissier who has worked in the United States, Britain, and Europe alongside some of the world's leading bakers and pastry chefs.
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