Dan Lepard's utterly dependable how-to-bake book will have you baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes -- and mixing science with old-fashioned kitchen wisdom -- Dan has tried and tested almost every baking technique out there.
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 uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
Dan′ll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat.
About the Author
Australian-born Dan Lepard is an award-winning master baker, author, writer and photographer much loved for his innovative and earthy approach to the art of baking. He is the baking correspondent for The Guardian and The Observer and has baked for some of Britain's top restaurants, including Locanda Locatelli, Zafferano, and Alastair Little. He will be returning to his home state of Victoria to judge The Great Australian Bake Off.
`Dan is by far the most imaginative and creative baker I know.' Yotam Ottolenghi
`Just when I think I'll never need another cookery book along comes Dan Lepard's Short & Sweet to tease, delight, beguile and tempt...This man has never, ever let me down' Nigel Slater
`One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.' Sarah Randell, Sainsbury's Magazine
`Dan Lepard is to baking what Lewis Hamilton is to Formula One.' Jay Rayner, Observer
`Dan demystifies the baker's art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.' Hugh Fearnley-Whittingstall
`Mr Lepard, I love you.' Nigel Slater