Author(s): Dean Brettscneider
Worldwide, bakers are taking inspiration from the alluring new flavours they encounter on their travels.
In Taste - Baking With Flavour, award-winning authors Dean Brettschneider and Lauraine Jacobs offer more than 50 recipes. Clearly set out, featuring 'Keys to Success' and Aaron McLean's outstanding photographs, this exciting new collection is for serious bakers and novice cooks alike. From Chocolate Pistachio Madeleines to Lemon and Blueberry Polenta Cake, from Korean Corn Bread to Red Onion Fougasse, Taste will tantalise and inspire you.
While the focus is on just that, the authors don't neglect the basics. They describe how best to make the building blocks of baking - such as puff pastry, sponge cake and even a natural sourdough mix using yeasts absorbed from the air around us. They show how the traditional techniques of artisan bakers can be combined with good ingredients to produce a superb and stylish meal. First published April 2005.
DEAN BRETTSCHNEIDER is a professional baker and patissier with an international following. This is his third book, the first two being the award- winning The New Zealand Baker and Baker, The Best of International Baking from Australian and New Zealand Professionals. LAURAINE JACOBS is a contributing food editor for Cuisine magazine and has been awarded the prestigious Certified Culinary Professional designation from the International Association of Culinary Professionals. She is the author of New Taste, New Zealand and The New Zealand Baker and Baker, The Best of International Baking from Australian and New Zealand Professionals.