Bourke Street Bakery: All Things Sweet PDF Download

Author: Paul Allam
Publisher: Allen & Unwin
ISBN: 1760639389
Category : Cooking
Languages : en
Pages : 312

View

Book Description
From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and danishes - All Things Sweet represents years of testing, adapting and refining secret recipes. A companion to the definitive and international bestselling bread bible, Bourke Street Bakery, here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There's a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally - and that reason is irresistibly delicious baking.

Author: Paul Allam
Publisher: Allen & Unwin
ISBN: 1743362579
Category : Cooking
Languages : en
Pages : 606

View

Book Description
Bourke Street Bakery is a sumptuously illustrated guide to baking and includes all the techniques, hints and tips the novice will ever need to achieve artisanal quality bread and pastry at home. Passionate owners Paul Allam and David McGuiness share the secrets of more than 90 of their exceptional creations. Beautiful photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Author: Paul Allam
Publisher: Allen & Unwin
ISBN: 1743362552
Category : Cooking
Languages : en
Pages : 157

View

Book Description
The popular Sydney Bakery shares the secrets of its irresitable savoury pastries and pies. Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulee and pistachio tart. In Bourke Street Bakery - Savoury Pastries and Tarts, Paul and Allen share the recipes of their famous savoury treats with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Recipes include: Humble beef pie; Chicken pies with eggplant and mushroom; Beef and bean sausage rolls; Chickpea rolls; Pork, apple and braised red cabbage pie; Lamb, harissa and almond sausage rolls; Spinach ricotta pie; Pork fennel sausage rolls; Ratatouille pie; Lamb, chickpea and eggplant pie; Rabbit quince pie; Chickpea, goats curd and eggplant empanadas; Beef empanadas; Goat's cheese and leek tart; Asparagus and gruyere quiches; Fig, prosciutto and gorgonzola pissaladiere; Red capsicum, anchovy, olive and goat's cheese pissaladiere. All titles in this series: Bourke Street Bakery - The Collection Bourke Street Bakery - Breads Bourke Street Bakery - Savoury Pastries and Pies Bourke Street Bakery - Sweet Pastries and Tarts Bourke Street Bakery - Cakes and Biscuits

Author: Paul Allam
Publisher: Allen & Unwin
ISBN: 1743362544
Category : Cooking
Languages : en
Pages : 193

View

Book Description
The popular Sydney Bakery shares the secrets of its irresitable sweet pastries and tarts. Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulee and pistachio tart. In Bourke Street Bakery - Sweet Pastries and Tarts, Paul and Allen share the recipes of their famous sweet treats with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Recipes include: Croissants; Pan au chocolat; Pan au raisin; Praline twists; Rhubarb danishes; Pear danishes; Bear claws; Pear and blueberry pies; Christmas fruit mince pies; Lemon curd tarts; Chocolate ganache tarts; Ginger brulee tarts; Chocolate mousse tarts; Vanilla brulee tarts with strawberry puree; Pear and almond tarts; Custard tarts with prunes; Vanilla lime pannacotta tart; Passionfruit tart with soft meringue; Summer berry custard tart; Apple galette. All titles in this series: Bourke Street Bakery - The Collection Bourke Street Bakery - Breads Bourke Street Bakery - Savoury Pastries and Pies Bourke Street Bakery - Sweet Pastries and Tarts Bourke Street Bakery - Cakes and Biscuits

Author: Claire Saffitz
Publisher: Clarkson Potter
ISBN: 1984826972
Category : Cooking
Languages : en
Pages : 369

View

Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

Author: Emily Elsen
Publisher: Grand Central Life & Style
ISBN: 1455575984
Category : Cooking
Languages : en
Pages : 348

View

Book Description
From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

Author: Itamar Srulovich
Publisher: Little, Brown
ISBN: 031654485X
Category : Cooking
Languages : en
Pages : 563

View

Book Description
Comforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle East There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. This is the magic of Middle Eastern soul food. This is Golden. Previously published in the United Kingdom as Honey and Co: The Baking Book "I want to make every recipe in this book. . . . And you should, too!"-David Lebovitz, author of My Paris Kitchen and Ready for Dessert

Author: Nadine Ingram
Publisher: Simon and Schuster
ISBN: 1925640906
Category : Cooking
Languages : en
Pages : 272

View

Book Description
A luscious celebration of baking for life, love and happiness. Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. 'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

View

Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657559
Category : Cooking
Languages : en
Pages : 401

View

Book Description
#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.