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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.
Number Of Pages: 240
Published: 12th November 2013
Country of Publication: AU
Dimensions (cm): 25.2 x 20.5 x 2.7
Weight (kg): 0.94