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Bourke Street Bakery: The Ultimate Baking Companion Paperback – Sep 13 2010

2 customer reviews

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Product Details

  • Paperback: 368 pages
  • Publisher: HarperCollins Publishers Ltd (Sept. 13 2010)
  • Language: English
  • ISBN-10: 1554688817
  • ISBN-13: 978-1554688814
  • Product Dimensions: 19.7 x 3.2 x 25.4 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #135,841 in Books (See Top 100 in Books)
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Product Description


?A book highly recommended for the home cook who loves to bake -- or aspires to.?
--The age (Australia) ()

About the Author

PAUL ALLAM is a well-travelled chef with a passion for good food and artisan-baked goods. He began Bourke Street Bakery in 2004 with David McGuinness, and they opened The Central Baking Depot in Sydney’s central business district in 2008, following that with two further bakeries. Bourke Street Bakery: The Ultimate Baking Companion is their first cookbook.

Customer Reviews

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Most helpful customer reviews

Format: Paperback
I received this as a gift. It's a very nice thick book.
The cover is nice with raised lettering.
I think it's for an experienced cook and that a beginner might have
some difficulty with it.
It has MANY photos, many taking you through the steps of the recipes.
It's very detailed in describing techniques.
The recipes are breads and pastries. Pastries such as tarts, croissants, etc.
No cakes at all.
But if you are looking for a bread/pastry cook book, this would be the one.
The finished product looks like it came from a bakery.
There are so many photos and instruction, that I believe most experienced cooks
could make these recipes.
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5 of 10 people found the following review helpful By Marilyn Warren on Oct. 29 2010
Format: Paperback
I love bread and love these recipes. I have recommended this book to my friends.
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Most Helpful Customer Reviews on (beta) 17 reviews
14 of 14 people found the following review helpful
My #1 Baking Resource May 4 2011
By K. Gill - Published on
Format: Paperback
As I write this review, I have the croissant dough for Pain Au Chocolat from this book in the refrigerator resting. I have a ton of books, and started methodically teaching myself to bake with Carol Field's "The Italian Baker" and Nancy Silverton's "The Breads from La Brea Bakery". I considered them my baking bibles. Bourke Street Bakery has replaced them for a number a reasons.

(1) The breadth of the recipes is fantastic, from savoury to sweet and the recipes are good;
(2) The images demonstrating step by step are useful in helping you understand how the dough is supposed to look at various stages;
(3) The measurements, metric and imperial, are precise and leave no room for guessing, and they work;
(4) The instruction is detailed, clear, and concise; The introduction walks you through a basic understanding of how water, flour, and yeast work, and explains the process very clearly;
(5) The food photography (by one of my favorite photographers, Alan Benson) is sublime;
(6) It has all the Australian baked goods that I crave!

If you are considering this book, you should know that it is not really the kind of book that you will open and go into the kitchen and turn out something in an hour. There are some of those recipes in here, but it is a book based on a bakery, and any good bakery takes its time to make its goods, and so will you! For example, I am on day three of the croissant dough. Developing your own starter takes even longer. This is because much of the flavor in these baked good relies on a slow rise.

So, this is a book for someone who is not scared to delve into the world of baking, someone who would like to improve upon/add to their baking skills, or someone who has a great command of baking skills (bread doughs, laminated doughs, yeasted doughs, etc.)
15 of 16 people found the following review helpful
Beautiful book from an amazing bakery! Jan. 15 2010
By Amazon Customer - Published on
Format: Hardcover
I purchased this book a few weeks ago and am in love with it!! The Bourke Street Bakery in Sydney Australia is one of my guilty pleasures that I try to stay away from because everything is so yummy. When I saw the book I couldn't resist...the pictures and are beautiful, and the recipes are extremely well thought out and explained. The bread making section has a huge amount of detail and many pictures to really demonstrate what you need to do. There are sweet, savory, breads, pastries, tarts, desserts etc all in this wonderful book. So far I have cooked the dark chocolate and raspberry muffins, the vanilla and strawberry brulee tarts, the leek and tart, and the pork and fennel sausage rolls... they all turned out amazingly well! I am not an experienced cook and am only just getting into baking so really think this is a book that has something for everyone. It would also make a really nice gift for someone who enjoys cooking. You won't be disappointed!!
9 of 10 people found the following review helpful
By R. Duffield - Published on
Format: Hardcover Verified Purchase
What a fantastic book. I just love using it and the recipes are great. Today I made the banana cake and its to die for. Have also made pastry, pies and muffins and each recipe just works so well. Its a must buy book for anyone interested in home baking.
1 of 1 people found the following review helpful
Great book for beginners to advance. There is a bit of an Aussie and English food influence Jan. 29 2013
By MYREVIEW - Published on
Format: Hardcover Verified Purchase
Tis bookis wonderful there's a Littleton breads like sourdough which looks at everyday starters, also at heated breads, not a lot but enough for those wantingto look at bread and alotof variations for the more advance but wanting to modern flavors. A loton tarts, few cookies, few simple cakes, and a lot of savory, pies, empanadas, sausage rolls, and things with an English and mostly Australian flounce. Gives a bit of local story telling of Sidney and Burke street in Melbourne. Love this book for the assume influence. Great true professional baking book not this let's bake simple terrible recipes. There are professional true recipes for those whatif to advance in their craft. Great full page pics for most every recipe. Highly recommend it
Fantastic cookbook Oct. 7 2012
By Denise Amey - Published on
Format: Kindle Edition Verified Purchase
I purchased this via e book as my son-in-law had the hardcover. It is a great cookbook for different styles. My son-in-law is a chef and he thinks this book is wonderful.
I thought it would be difficult following a recipe using an ebook, but it was real easy. I cooked bear claws yesterday and they were awesome.

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