• British Baking: The Floury Corner of the Kitchen

    British Baking: The Floury Corner of the Kitchen (Hardback) By (author) Dan Lepard

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    DescriptionA comprehensive book about British baking by Dan Lepard, who has worked with master chefs such as Giorgio Locatelli of Locanda Locatelli and Fergus Henderson of St John's. This compendium of British baking gives renewed life to the important recipes of the last 200 years, and aims to produce results that work in the modern kitchen without bastardising the good intentions of old traditions. Containing over 150 recipes -- ranging from the everyday loaf to Christmas puddings, apple pies, shortbreads, cakes and biscuits -- this book digs out the best of British baking and brings it to a new audience, one that has become disillusioned with the cheapness and tastelessness of modern bread. Illustrated with photographs taken by Dan Lepard himself, 'British Baking' is an absolute kitchen essential.


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  • Full bibliographic data for British Baking

    Title
    British Baking
    Subtitle
    The Floury Corner of the Kitchen
    Authors and contributors
    By (author) Dan Lepard
    Physical properties
    Format: Hardback
    Number of pages: 448
    Width: 205 mm
    Height: 216 mm
    Weight: 788 g
    ISBN
    ISBN 13: 9780007232932
    ISBN 10: 0007232934
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DB
    Nielsen BookScan Product Class 3: T16.1
    DC22: 641.815
    BIC subject category V2: WBVS
    BISAC V2.8: CKB009000, CKB014000
    BIC subject category V2: 1DB
    Thema V1.0: WBVS
    Illustrations note
    (200 colour photographs)
    Publisher
    HarperCollins Publishers
    Imprint name
    FOURTH ESTATE LTD
    Publication date
    13 September 2012
    Publication City/Country
    London
    Author Information
    By Dan Lepard
    Review quote
    'A stash of recipes inspired by the austere breads of the Baltic and Ukraine: the kind of loaves that are baked in Hansel--and--Gretel--style ovens, and flavoured with dill pickle juice, chestnuts and soured milk.' Saturday Telegraph magazine 'Dan Lepard's `The Handmade Loaf`, and `Casa Moro` by Sam and Samantha Clark, should probably get joint first prize for inspiration and conviction. Lepard is a baker. His book is remarkable. It oozes knowledge, curiosity and love for its subject. It is not for the beginner. But I doubt a better book will be written on the subject for a few years to come.' The Guardian 'One of the world's best bakers.' Observer Food Monthly 'Constantly travelling the world in search of different techniques and traditions, his supreme skill is his empathy with people who bake, from Grandmothers using ancient ovens to cutting edge chefs.' The Times magazine