In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.
Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful.
Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
About the Author
Michael and Pippa James run the successful Tivoli Road Bakery in Melbourne's South Yarra. Michael is an accomplished chef and baker, who grew up in Penzance, West Cornwall before moving to London, where he met Pippa over the pass at the two-Michelin starred restaurant Pied a Terre. They moved to Australia in 2004, and opened the Tivoli Road Bakery in 2013.
"Presented here: a deep bench of modern and classic recipes, with seasonal expressions and clear intention to connect community through honest food prepared without compromise- nothing short of inspired" - Chad Robertson, Tartine bakery
Number Of Pages: 288
Published: 1st November 2017
Publisher: Hardie Grant Books
Country of Publication: AU
Dimensions (cm): 29.7 x 20.5 x 3.4
Weight (kg): 1.44