In Baking with Passion you will find simple but authoritative recipes that can easily be achieved in your own home. With the authority of tried and tested techniques, and the reassurance of carefully adapted combinations of flavours, readers will be able to easily reproduce the delicious breads, cakes, cookies and pastries that have made Baker & Spice so famous. With such a huge variety of recipes to chose from - quick biscuits and cookies that can be created on a whim to satisfy a sweet tooth, heart-warming breads that require you to invest time, love and care and delectable cakes that are nothing less than irresistible - the hardest part may be deciding what to make first! Baker & Spice have shared their secrets and used their experience to provide not only superb and reliable recipes packed with flavour, but also an essential guide to ingredients, notes for the cook and basic tips on how to make, handle and shape the dough. From wonderfully rustic sourdoughs and traditional English granary and sunflower seed bread, to classic shortbread and decadent chocolate pecan cake, this book provides step-by-step recipes that will not fail to impress, and satisfy, on every occasion.
About the Author
Dan Lepard is acclaimed as one of the finest bakers in the world. He has worked at some of London's hottest restaurants including Alastair Little, St John and Locanda Locatelli and was consultant baker at Baker & Spice. His irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following. Richard Whittington is a highly respected food writer who has written many successful books about food and cooking, including Alastair Little: Keep it Simple and Home Food. After first opening in September 1995, Baker & Spice has developed a great reputation for exceptional breads, cakes and pastries. It now has 3 branches all in London.