Recognised as one of the world s best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking a mix of tradition and innovation.
In New World Baking: My Time in Shanghai Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day.
Categorised by the dining experience breakfast, lunch and dinner you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner.
About the Author
Dean Brettschneider is a professional baker and patissier. After completing his apprenticeship in New Zealand, he worked in the US, the UK, Europe, Asia and the Middle East gaining experience in all areas of the trade. Following some years based in Shanghai, Dean now works from Denmark and the UK, but still visits New Zealand regularly throughout the year and has bakery interests in Auckland and Shanghai. Dean s previous baking books have won World Food Media Awards and Gourmand World Cookbook Awards. He is also a judge for the successful television series, New Zealand s Hottest Home Baker, and appears in many other television programmes that promote baking excellence."
Paperback with Flaps on Inside & Back Covers
Number Of Pages: 216
Published: 1st March 2011
Publisher: Marshall Cavendish International (Asia) Pte Ltd
Country of Publication: SI
Dimensions (cm): 25.1 x 20.8
Weight (kg): 0.79
Edition Number: 1