For a decade people have flocked to the The Bourke Street Bakery for their rustic bread, gourmet pies and mouthwatering sweets. Their first book, a definitive baking companion, was a runaway bestseller in Australia and overseas. Following this success, founders Paul Allam and Paul McGuinness joined forces with government and community groups to establish The Bread & Butter Project, an accredited social enterprise and wholesale bakery providing training and employment for refugees and asylum seekers - teaching them to be bakers.
Containing basic dough recipes, clear technique and a raft of mouthwatering variations on different styles of bread including Polenta and Rosemary, Kipfler Potato and Parmesan, and Orange, Poppy Seed and Yoghurt loaves, The Bread & Butter Project is a fully illustrated guide that will teach you to bake at home like a professional. Woven throughout the recipes are the stories of the migrants being trained, forming an important insight into many of the cultures of people living in Australia today, and an enriching culinary exploration through the recipes of these migrants' homelands.
About the Author
Paul Allam and David McGuinness are both chefs, bakers and co-owners of the popular Bourke Street Bakery, which first opened its doors in 2004 and has now grown to open six further bakeries throughout Sydney. The bakery enjoys legendary status for its famous baked delights, handmade with the best possible ingredients and exceptional artisanal skill.
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Reviewed by 3 customers
Displaying reviews 1-3
Never having baked bread, my first sourdough was approached with trepidation but the clear instructions got me through. I also made my own starter from the directions which were clear and accurate. This book is inspiring as it caused me to cook, and inspired me to action with an NGO to develop a social enterprise using bakery for ex prisoners in Australia much like Freedom Bakery, Bad Boys Bakery et al. Over all I score this book a 85/100 score. Well done Allam, Grynberg & McGuinness.
Interesting read about the Bread and Butter Project, but the main merit is in the recipes.
Step by step methodology of making Sour Dough Breads. Requires you to follow the steps and it is no good for those who just like the free hand estimate methods.
The results are very good.
This is such a fantastic hands on book and the bonus is that it is for such a wonderful cause. Apart from mastering the art of sour dough bread making, I fell in love with every aspect and only wished I could be part of their project.
Number Of Pages: 240
Published: 12th November 2013
Publisher: Pan Macmillan Australia
Country of Publication: AU
Dimensions (cm): 25.2 x 20.5 x 2.7
Weight (kg): 0.94