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Bourke Street Bakery: Ultimate Baking Companion Paperback – Sep 21 2010
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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.
Top Customer Reviews
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.
Most Helpful Customer Reviews on Amazon.com (beta)
(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.)