Aran: Recipes and Stories from a Bakery in the Heart of Scotland

by Flora Shedden

Overview

aran (Scottish Gaelic - From the Old Irish arán) Noun. bread, loaf

Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.

With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travelers or any lovers of baked goods!

Sweet and savory recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork apple and sage sausage rolls and Banana, date and chocolate loaf cake.

Product Details

ISBN-13:	9781784883102
Publisher:	Hardie Grant
Publication date:	04/07/2020
Pages:	240
Sales rank:	181,130
Product dimensions:	7.15(w) x 10.05(h) x 1.10(d)

About the Author

Flora Shedden has been in the kitchen all her life. When she was ten she began making her own birthday cakes (and everyone else's for that matter) and at twelve she took full creative control over Christmas. She now runs ARAN Bakery. In 2015 she starred on The Great British Bake Off and finished as the youngest ever semi-finalist, becoming known for her style which was referred to as 'florification' and success in technical challenges. She presents a variety of food programmes on BBC Radio Scotland and until recently wrote a weekly baking column for Sunday Telegraph.

Editorial Reviews

01/06/2020

Great British Bake Off alum Shedden organizes the recipes in this encouraging and accessible recipe collection so as to follow a day in the life of her bakery in a rural Scottish village. Aran, which is Scottish for bread, opens early for baking, and the volume starts with helpful instructions for sourdough starter (the bakery’s starter is nicknamed “Big Mumma”) and recipes for rustic breads with oats and turmeric, as well as airy focaccia made with an especially wet dough. Breakfast treats include croissants (a three-day project) and Swedish buns gouged to make room for marzipan filling. Teatime means two recipes for Scottish shortbread: crisp cookies from Shedden’s grandmother and a softer version. Many choices for midday meals are twists on classics: sausage rolls contain apple alongside pork and are coated with sesame seeds; a vegetarian option with feta and fennel is also provided. A primer on big salads encourages touches of “crunchiness” and “frilliness” and is typical of the playful tone. Though Shedden insists the recipes were originally conceived for home kitchens, some, such as walnut vanilla eclairs with mirror glaze and gold leaf, are challenging. That aside, clear-cut directions balance the whimsy effectively throughout, and they’re sure to bolster readers’ confidence as well. (Apr.)

Publishers Weekly