- Gebundene Ausgabe: 561 Seiten
- Verlag: Chronicle Books (CA) (19. März 2013)
- Sprache: Englisch
- ISBN-10: 1452114463
- ISBN-13: 978-1452114460
- Größe und/oder Gewicht: 17,8 x 4,4 x 24,8 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 494.926 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Short & Sweet: The Best of Home Baking (Englisch) Gebundene Ausgabe – 19. März 2013
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"The author...hits a rich vein when he gets going on the sweet recipes." - The New York Times Sunday Book Review
"Dan is by far the most talented and creative baker I know." --Yotam Ottolenghi, author of "Plenty" and "Jerusalem"
"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
Über den Autor und weitere Mitwirkende
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.
Recipes are easy to follow and if you are more advanced you can definitely experiment as he gives nice ideas.
Overall I would definitely recommend this, for beginner and advanced bakers :-)
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
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."
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!
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.
The shame of it is that this is a beautiful book with dozens of recipes that I (and my daughter) were eager to try together. I'll wait for what I hope will be the revised edition, because I'm not taking the chance on another recipe with very questionable results.
What I really like is that Dan Lepard explains not just how but why to do or not do certain things which I haven't seen in a baking book before for example the real reason why cakes sink, when to use certain flours or what will, happen if you substitute x for y. I also learned I have been cooking my cakes for too long which has been a revelation.
So far I have made and been pleased with weetabix muffins and alchemists cake, and will be making deli bread, lemon and poppy seed cake and spelt and ginger biscuits soon from a wish list of about dozen or so recipes that I bookmarked on first reading and have no doubt the list will, grow each time I dip into short and sweet.
I think that this would make a great gift for someone who is just setting up home or taken an interest in baking or just as a treat for yourself.
I am off to do more baking...