Short & Sweet

by Dan Lepard

Overview

The renowned baker and author of The Handmade Loaf presents the ultimate baking compendium, an Andre Simon Food Book Award–winner.

Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. Now, with this comprehensive how-to-bake book, you’ll be baking cakes, pastries, breads, and cookies with him by your side. Drawin together his best recipes, Dan imparts his unique methodologies, combining contemporary food science with old-fashioned kitchen wisdom.

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 has everything from updated classics to the latest in allergen-friendly baking.

If baking is therapy, let Dan be your life coach. Beyond teaching a wide range of techniques, he teaches you how to improve on your successes, transforming the merely good to the unforgettably delicious.

Product Details

ISBN-13:	9781452126890
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	577
File size:	29 MB
Note:	This product may take a few minutes to download.

About the Author

Dan Lepard is a baker and photographer who has worked with the likes of Giorgio Locatelli and Fergus Henderson. He is the author of 'The Handmade Loaf'. Originally from Australia, he now lives in London.

Editorial Reviews

[Lepard] hits a rich vein when he gets going on the sweet recipes. Some of the most appealing ones have a British accent, like lemon curd cookies, sticky prune and orange pudding and an apple-walnut cake that incorporates custard in the dough.

The New York Times Book Review - William Grimes

Dan Lepard’s collection of 280-plus baking recipes is a thorough and fun guide designed to be a “blueprint for great baking at home.” Lepard is a baking columnist for the Guardian in the U.K. Chapters are broken down into categories including “Breads,” “Cakes,” “Cookies & Crackers,” as well as “Small Things” and a selection of muffins, brownies, and scones. The collection begins with “Tips & Techniques,” with the goal of making the book a place “where skills and recipes meet.” Sweet and savory fill the pages. The “Supper” section includes meal-worthy mozzarella, broccoli and Parma ham tarts; spinach and ricotta pastries; and chicken and leek pies. Puddings from the U.K. (including cherry dick and blackcurrent roly-poly, and tripe and suet mincemeat), Australia’s Jammy Lamingtons (cakes used for fundraising similar to Girl Scout cookies in the U.S.), Scotland’s pumpkin and cider farls (a pancakelike dish), and oliebollen (fruit donuts from Amsterdam) lend an international flair to the collection. A cheerful and well-thought-out design along with full-page color recipe photos balance out the instructional text, making this the type of book readers will want to bake from. (Apr.)

Publishers Weekly

"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

From the Publisher

In his popular Guardian newspaper column, food writer and photographer Lepard distills his considerable baking expertise into entertaining, manageable chunks. This all-purpose baking book—the Americanized version of Lepard's 2011 UK release—reads much like that column, offering sweet and savory recipes that are grounded in tradition yet uncommonly intriguing. Spelt and ginger cookies, quick to make, are pleasantly nutty and delicate, and caramel-infused butterscotch banana cake makes a hearty teatime treat. Artisan breads are well represented. VERDICT Frequent home bakers, especially those who enjoy exploring various flours, fats, and sweeteners, will love this. Serious amateurs and professionals should seek out the original, which has more precise metric measurements.

Library Journal