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Short & Sweet: The Best of Home Baking Hardcover – March 19, 2013


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Product Details

  • Hardcover: 561 pages
  • Publisher: Chronicle Books (March 19, 2013)
  • Language: English
  • ISBN-10: 1452114463
  • ISBN-13: 978-1452114460
  • Product Dimensions: 9.6 x 6.9 x 1.8 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #967,980 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Dan is by far the most talented and creative baker I know." --Yotam Ottolenghi, author of "Plenty" and "Jerusalem"

"The author...hits a rich vein when he gets going on the sweet recipes." - The New York Times Sunday Book Review

"Every home benefits from having a resident baker under its roof, and Short & Sweet is filled with just the sort of instruction and inspiration to keep both new and seasoned bakers engaged. Rye Hazelnut Brownies, Lentil Stuffed Flatbreads, Marmalade Oat Bars-Dan has sweet and savory covered beautifully!"--Heidi Swanson, author of Super Natural Every Day and 101 Cookbooks

About the Author

Dan Lepard is an award-winning food writer and photographer. He has written several cookbooks as well as contributed photographs to his own and other works. Dan's popular baking column runs weekly in the U.K.'s Guardian newspaper and he also writes for the BBC and Sainsbury's Magazine.

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His books include Baking With Passion, The Handmade Loaf (author and photographer) and, as a contributor, The Cook's Book and the Dictionnaire Universel du Pain. His other photography credits include Hawksmoor at Home and Made in Italy. Dan also writes for the BBC and Sainsbury's Magazine and his irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following.

Customer Reviews

Hardly, since the book, with the index, is 561 pages long, and there are more than 280 recipes.
Naomi Manygoats
And for anyone who is serious about home baking, this would make a great addition to their cookbook collection.
John Chancellor
It seems like something was lost in translation between the UK version of this book and US version.
HTBK

Most Helpful Customer Reviews

12 of 13 people found the following review helpful By plevee on April 15, 2013
Format: Hardcover Verified Purchase
Having written a cookbook with careful tested measurements Mr Lepard has allowed his American publisher to jettison them all and convert the book to inaccurate volume measurements. There isn't even a guide as to how flour for example is measured - the difference between scooped and sifted flour can amount to 11/2 ounces weight which can make all the difference in the success of failure of a cake.
I contacted the publisher about this complaint and was informed that the book was for "the CASUAL home baker". So if you are at all serious about baking, or about not wasting expensive ingredients in inaccurate recipes look elsewhere. Or as they advised "Buy the UK edition."
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3 of 3 people found the following review helpful By Janet Perry VINE VOICE on April 5, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This volume, by The Guardian's Dan Lepard, is a delightful collection of recipes for baked goods. Beginning with bread, Lepard covers cakes, small items, cookies, doughnuts, desserts, and more. On the savory side he ha a wonderful chapter on suppers.

The suppers chapter is unusual to find in an American cookbook because it covers the savory pies & pasties beloved in the UK, but rare in the US. They deserve to be better known.

Each chapter follows the same format. There is an introduction followed by information that applies to the chapter as a whole. This can include general information about ingredients, tips & techniques or basic instructions on the process of making for example, breads. It's written clearly with the home cook in mind, using [primarily supermarket ingredients. With the rise of chef-driven cookbooks often using esoteric ingredients, sentences such as "I go cheap when I buy bread flour," are a welcome and refreshing treat.

The vast majority of recipes have pictures with them and all have been translated to common US measurements. The baker will find familiar things such as 3/4 cup cold water or 4 1/2 cups bread four instead of metric equivalents or weights. As a home cook I often feel inadequate when a cookbook has weights and suspect that the recipes won't come out right if I measure in cups instead of liters.

I also like that many of the recipes take a bit of time at the end to explain what's behind the recipe.

Full of cozy, but a bit unusual sweets and savories -- this is a lovely addition to your cookbook shelf.
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2 of 2 people found the following review helpful By John Chancellor TOP 500 REVIEWERVINE VOICE on April 8, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Short & Sweet - The Best of Home Baking at over 500 pages is anything but short. But it is sweet - the book is very well organized and the majority of the recipes are about sweets.

Dan Lepard, the author, is British so you will find a definite British flavor to this book - both in terms of the writing and some of the recipes included.

The book is divided into eight sections: Breads, Cakes, Small things, Cookies & Crackers, Doughnuts, batters & babas, Sugar Sugar, Desserts and Supper.

All the sections follow a standard format - an Introduction, a Tips & techniques, followed by the recipes. In all there are over 280 recipes in this book. But many of the recipes are adaptable so you can actually use the information to create your own version of what is presented here.

The Tips & Techniques sections are really well done, offering some valuable information based on the authors first hand experience with all these recipes. Mr. Lepard goes into great detail discussing the type of flour or sugar or other ingredient that works best in each recipe. He also gives some great tips on things that are likely to present a problem and how to avoid the problem or recover. I strongly advise the user to read the Tips & Techniques section before attempting any recipe in this book.

There are a few sections where the title might not give much of a hint about what is included. An example would be Sugar Sugar or Small Things. Sugar Sugar deals with carmels, candies, fillings and toppings, sauces and ice cream. Small things deals with Muffins & cupcakes, Brownies and bars and Scones and buns. Since most of the baking deals with desserts, you wonder what would be included in the section on Desserts.
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2 of 2 people found the following review helpful By James Ellsworth VINE VOICE on March 28, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Dan Lepard played a role at 'Baker and Spice' in London in 1995. By 1997 he teamed with Richard Whittington to work on 'Baking With Passion' Earlier and fine works by this author include 'The Handmade Loaf.' Along the way, Dan Lepard began writing a regular feature article for the British newspaper, 'The Guardian's', weekend magazine. The feature has attracted a wide audience and it also provides the basis for this new cookbook

Feature articles are required to be topical, seasonal and interesting and these qualities find their way on to every page of this engaging book. A wide range of baked items are presented including breads, candies, desserts and savories. British specialties such as scones and crumpets and steamed puddings just have to be here but there are also recipes for oatcakes, doughnuts; a small section on cookies and crackers and even a recipe for blintzes! Of course fruit tarts are covered. Unusual items (to me)include 'Black Russian Caramels,' and a 'section' on Caramels that includes an ice cream, a savory 'Olive Oil and Black Pepper Caramel' and Caramel Cashew Popcorn Boulders.' There is a recipe for 'Rum Raisin Fudge' and one for 'Sesame Ginger Halvah'! The emphasis here is on interest and accessibility. Most of us can make these things!

This 560-page offering adds to my collection and both carries forward traditions and updates the 'state of play' in quality baking at home. The first section on Bread is especially strong. Bakers will not need to know anything about British measures, nor will they need to own a stand mixer to 'get to grips' with the recipes in this (or any other) section. It is 'chock-a-block' with tips and techniques that demystify ways of controlling dough development and 'knowing when to bake the loaf' (as one subsection puts it.
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