Exceptional Breads by Dan Lepard
Branches of Baker and Spice are places of pilgrimage for bread lovers. This work reveals the secrets of their breads with recipes for full-flavoured rustic breads from wild yeast starters, classic baguettes, ryes, French fougasse and Italian foccacia.
Baker & Spice opened in September 1995 and quickly established itself as an innovative food shop with its own kitchens and amazing bakery. Now with three shops, and a fourth soon to open, it is a focus for the local community, as well as having a worldwide reputation for exceptional breads, cakes and pastries. Dan Lepard is regarded as one of the finest bakers in the world. An artisan baker by training, he has refined his craft by working with great bakers all over the world. He has worked at some of London's hottest restaurants including Alastair Little, St John, Zafferano, Coast, The Sugar Club, Lola's, Mezzo and Locanda Locatelli. As a consultant baker he played an important role in the success of Baker & Spice. His previous books include Baking with Passion and The Handmade Loaf. Richard Whittington is a food writer with an excellent reputation. He has written many books about food and cooking including Alastair Little: Keep it Simple, Cutting Edge: A Cook's Californian Inspiration and Home Food. His collaborative work includes Baking with Passion, Food of the Sun, Quaglino's: The Cookbook, and Fusions.
| SKU | Unavailable |
| ISBN 13 | 9781844004515 |
| ISBN 10 | 1844004511 |
| Title | Exceptional Breads |
| Author | Dan Lepard |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quadrille Publishing Ltd |
| Year published | 2007-04-06 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |