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Short and Sweet [Englisch] [Gebundene Ausgabe]

Dan Lepard
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Kurzbeschreibung

29. September 2011
Winner of the Andre Simon Food Book Award 2011 The ultimate baking compendium from Dan Lepard, the country's foremost baking guru. Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes - and mixing science with old-fashioned kitchen wisdom - Dan has tried and tested almost every baking technique out there. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances. If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country's cutting-edge baker.

Wird oft zusammen gekauft

Short and Sweet + Art of Handmade Bread: Contemporary European Recipes for the Home Baker
Preis für beide: EUR 37,19

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Produktinformation

  • Gebundene Ausgabe: 576 Seiten
  • Verlag: Fourth Estate (29. September 2011)
  • Sprache: Englisch
  • ISBN-10: 0007391439
  • ISBN-13: 978-0007391431
  • Größe und/oder Gewicht: 17,7 x 24,7 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 158.318 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

'Dan is by far the most imaginative and creative baker I know.' Yotam Ottolenghi 'Just when I think I'll never need another cookery book along comes Dan Lepard's Short & Sweet to tease, delight, beguile and tempt...This man has never, ever let me down' Nigel Slater 'One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.' Sarah Randell, Sainsbury's Magazine 'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' Jay Rayner, Observer 'Dan demystifies the baker's art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.' Hugh Fearnley-Whittingstall 'Mr Lepard, I love you.' Nigel Slater

Über den Autor und weitere Mitwirkende

Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of The Handmade Loaf and has a very popular baking column in the Saturday Guardian. He writes frequently for Sainsbury's Magazine and is also currently designing a range of baking products for Sainsbury's. Originally from Australia, he now lives in London.

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In diesem Buch (Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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5.0 von 5 Sternen Bestes Backbuch ever? 2. März 2014
Format:Kindle Edition
Bisher haben alle Rezepte funktioniert. Tatsächlich. In einem Backbuch! Mehr kann man von einem Kochbuch nicht erwarten, oder? Tipp: wenn Lepard von einem loaf tin redet, eine kurze Form von ca 20cm verwenden, nicht die klassische deutsche Zitronenkuchenform.
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5.0 von 5 Sternen Hervorragendes Backbuch 15. September 2013
Format:Gebundene Ausgabe|Verifizierter Kauf
Ich schreibe sonst keine Rezensionen - aber dieses Buch hat mich vollkommen überzeugt. Die Rezepte sind gut, bislang hat alles hervorragend funktioniert, das Buch ist schön zu lesen und enthält interessante und ausführliche Hintergrundinformationen - ein anderes Backbuch braucht man kaum.
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5.0 von 5 Sternen Short & Sweet 22. Dezember 2012
Format:Gebundene Ausgabe|Verifizierter Kauf
Every recipe in this book is amazing and you would make them... for breakfast, for a party, for your friends... love it!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.0 von 5 Sternen  36 Rezensionen
12 von 13 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen A travesty! 16. April 2013
Von plevee - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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."
5 von 6 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen How Sweet It Is!!! 26. März 2013
Von Pie Grrrl - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
I am absolutely honoured to be able to review this book, and I mean that from the depth of my heart! At 60 years young, I've been baking since I could stand upright in my Gran's kitchen and learned all the secrets she learned as a professional pastry chef during the last century. Still, there is ALWAYS room to learn more things and I say, "Bring it On" regarding any new technique or tip!

Not for one second would I hesitate gifting this book to someone who truly is passionate about baking. Even for the beginner, such as a Bridal Shower Gift, it would win over the Bride-To-Be. You know that old adage: "Don't Judge A Book By It's Cover"? Well, judge away! The cover is split into a soft salmon top, a mid-section featuring mouth watering desserts, and a soft teal bottom. From the second that you open the book, it is an artistic delight to view! Blank pages are in mouth-watering salmon, pistachio, and sugared violet colours. Other division pages are reminiscent of Easter Egg patterns with delightful squiggles and dots and waves. If you never baked an item from this book but wanted to "pretend" you did, it would be a delightful addition to your coffee table, but Oh!, what a waste that would be! NOTE: there is NO slipcover to protect the cover, so if having a tidy book is very important to you, plan ahead and use a protective shield for the book or use that old paper bag to make a cover to protect it!!!

For the very beginner baker, Dan guides you through the basics: What is the difference in flours? What does butter, lard, oil do? Yeast, sugars, etc., are all broken down and explained HOW they work. For a baking nerd such as myself, this is hard-core bedtime reading!!!! And, unlike the one reviewer who was sorely disappointed that the measurements are in U.S. Cups, I must admit I went "Yahoo!", since it bugs the bajeezus out of me to weigh things! (it's just what you're used to doing, I guess). So, if it is of MASSIVE IMPORTANCE to you to weigh ingredients, please move along. You will NOT like this book!

The book has a Table of Contents and then a heading for each chapter such as BREADS; CAKES; SMALL THINGS (muffins, brownies, scones and such); COOKIES & CRACKERS; DOUGHNUTS, BATTERS,AND BABAS; SUGAR-SUGAR (sweeties or candy as the U.S. calls them); DESSERTS....and then the oddest of surprise chapters: SUPPER. Say what??? Supper? In a Sweetie Book? But, Man nor Woman can live by Sweeties alone, so this chapter takes on the more savory side of baking with savory pies and tarts. WHO in their proper mind wouldn't want to dive into a Chicken & Leek Pie? Or a Spiced Eggplant and Lentil Pie? How about a Pork & Parsnip Pie or a tasty Leek, Smoked Haddock & Lancashire Cheese Pie? Oh My Goodness; Dan sure knows how to tempt me!!!!

The photos are superior and the styling is gorgeous! There is a randomness to their order: sometimes there's a photo every other page, and other times, it's 5-6 pages before there are any photos. Be aware: there are NO "How to Make Photos"! If that is important to you, you'll need another book. But, the photos of the finished products such as Lemon Meringue Sundae or Classic Strawberry Pavlova clearly show you how to finish off the end result.

It took me well over 3 hours of reading the book to decide on the 1st recipe that I wanted to try. But first, I had to wipe the tears of "LOL" out of my eyes, because of Dan's wit! His opening blurb on CAKE is, "I truly believe that life is improved with cake. Cake soothes and charms all but the stoniest of attitudes, and brings a shine to the eyes of even the grumpiest children." The recipe I tried first had me rolling in the kitchen! Regarding the "Carrot, Orange, and Pistachio Cake", Dan wrote: "This is just a little more difficult than the easy carrot cake--a big American-Style layer cake with Arabic bits. Imagine Pamela Anderson as a plantinum-blonde Scheherazade." <what a hoot! His humour is sprinkled like powdered sugar throughout the pages, making the learning and baking process that much more fun. The cake turned out flawless and was devoured in one evening by my family of 5, with nary a crumb or leftover! What an endorsement for this book!

Most recipes use "plain ol' stuff" that you'd have in a baking pantry, with the exception (for me) of Sunflower Oil, which I never used. Some of the more exotic recipes (like the cake, above) used Tahini or Pomegranate Syrup but that's a small price to pay for a unique taste. He certainly offers you a plethora of recipes to choose from with NO exotic ingredients!

Since e-readers came along, I've stopped buying cookbooks, sorry to say. I have literally over 1,000+ cookbooks that I've collected the past 50 years of my life and they take up two walls in the dining room, making for beautiful art. But, there's a time and a place when you must say "Enough is Enough" to the paper books, and I've been only downloading my cookbooks, as of late.

THIS.BOOK.IS.THE.EXCEPTION!!!! Truly, this cookbook is a Work of Art with the colour palatte that was chosen and a Working Cookbook for the Passinate Baker. I have two of those types of friends in my life (Artistic Bakers), so they are absolutely going to be slipped a HARD COPY of this book for their upcoming birthdays! This is a book you bend the rules for, to own in all it's glorious 3-D dimensions.

Thank you, Dan Lepard, for writing it and Thank You, amazon vine, for allowing me to test drive it and fall in love with it!
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Lovely Ideas for Baking both Sweet & Savory 5. April 2013
Von Janet Perry - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
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.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Impressive, Well Done 9. April 2013
Von John Chancellor - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
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. This section is the longest in the book and covers Short pastry, Puddings, Puff pastry, Meringues & cheesecakes.

In each section, there is a table of contents that covers the broad categories with the page number. To find individual recipes you will need to look that up in the very extensive index in the back of the book.

The author has extensive experience working in first class restaurants as well as being an award-winning food writer. He writes with a very conversational style and gives lots of practical hints on what to watch for and how to recover when things go wrong.

The book is very beautiful and would make a lovely gift. And for anyone who is serious about home baking, this would make a great addition to their cookbook collection.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Very Interesting Addition to a Home Baker's Library 28. März 2013
Von James Ellsworth - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
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.) I have just tested the 'White Farmhouse Loaf' on page 22: it went together better than my usual efforts in that the recipe suggested the 'right' water-flour balance. Since it was a low-humidity day, I did need to add about 2 TBS more liquid than the recipe suggested. Lepard's explanation of the 'blanket fold' technique brought back memories of how my mother did things.

Other sections offer recipes that are 'classic' on the European continent but are not as familiar to Americans as they deserve to be. 'Paris-Brest', an almond and custard-cream-filled confection offered between crisp pastry rounds, is but one example. Perhaps you would like to try a cheesecake or two or a Pavlova.

The final fifty-some pages are devoted to 'supper' and to savory baked items, including recipes for raised pies typical of English pub food, albeit with novel fillings. There is 'Big Match Beef Pie', 'Chicken and Leek Pie', 'Pollock (think fresh cod), Olive and Caper Pie' and even a vegetarian offering, 'Spiced Eggplant and Lentil Pie.' I found the explanation of how to 'raise' a crust for this type of pie to be clearer than ones I found in earlier 'classic' British cookbooks.

I could just about recite the whole index (which is excellent in length and organization)when trying to 'single out tempting recipes.' I've eaten things like this in England and I would love to return to eat more of them but this book will also help me to return to Britain in my mind.
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