There is nothing more tantalising than the aroma of freshly baked bread or the vision of a rich moist cake waiting to be cut into. Baker provides you with all the knowledge and inspiration required to create these wonderful temptations yourself. In this exciting new bakers' bible, award winning baker, Dean Brettschneider and internationally recognised food writer, Lauraine Jacobs present everything the home baker, professional baker or chef needs to know about breads, cakes and pastries.The reference section provides comprehensive information on basic principled, ingredients, techniques, equipment and formulas and gives the reader a thorough understanding of how and why baking works. The recipe section is made up of the best recipes from the best bakeries in Australia and New Zealand. This brilliant range of baking includes the new and innovative as well as traditional recipes.
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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
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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