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Bourke Street Bakery: The Ultimate Baking Companion by Paul Allam and David McGuinness

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    • Categories: Bread & rolls, savory
    • Ingredients: plain flour
    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; wholemeal flour; rye flour
    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; spelt flour
    • Categories: Bread & rolls, savory
    • Ingredients: rye flour; molasses
    • Categories: Bread & buns, sweet
    • Ingredients: currants; raisins; plain flour; hazelnuts; rye flour
    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; barberries; dried figs; currants; raisins; rye flour
    • Categories: Bread & rolls, savory
    • Ingredients: quinoa; sunflower seeds; plain flour; caraway seeds; cumin seeds; rye flour
    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; ground cinnamon; ground allspice; nutmeg; ground cloves; currants; raisins
    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; linseeds; soy flour; dried soybeans
    • Categories: Bread & buns, sweet
    • Ingredients: walnuts; plain flour; currants; raisins; rye flour
    • Categories: Bread & buns, sweet
    • Ingredients: rolled oats; plain flour; apples
    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; fennel seeds; currants; raisins; rye flour
    • Categories: Bread & rolls, savory
    • Ingredients: potatoes; plain flour; rosemary; soy flour; nigella seeds
    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; yeast
    • Categories: Bread & rolls, savory; French
    • Ingredients: plain flour; yeast
    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; rye flour; yeast
    • Categories: Bread & rolls, savory
    • Ingredients: potatoes; plain flour; wholemeal flour; yeast; rosemary
    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; rye flour; yogurt; yeast; brown sugar; green-skinned apples; ground cinnamon
    • Categories: Bread & buns, sweet; French
    • Ingredients: plain flour; yeast; caster sugar; butter; eggs
    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; olive oil; yeast
    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; yeast; olive oil
    • Categories: Bread & rolls, savory; Italian
    • Ingredients: bread flour; yeast; semolina
    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; yeast
    • Categories: Bread & rolls, savory
    • Ingredients: rosemary; black olives; bread flour; yeast
    • Categories: Bread & rolls, savory
    • Ingredients: green capsicums; red capsicums; yellow capsicums; smoked paprika; bread flour; yeast

Notes about this book

  • todoom on November 26, 2011

    have paperback version

  • fiona on October 07, 2011

    David at the Bourke Street Bakery gives this advice about flour: "The flour that we use has 13% protein content which makes it a fairly strong flour. The recipes in the book are most suited to flour of this type so we would recommend that you use a strong or bakers flour, check the protein percentage on the label."

Notes about Recipes in this book

  • Pork and fennel sausage rolls

    • Melanie on September 27, 2013

      Delicious, lots of fennel taste in these. I made the filling for these as per the recipe and then used frozen puff pastry. I doubled the recipe for the filling and put the excess away in the freezer - I froze it as logs so I could easily wrap with defrosted pastry and bake as required.

  • Dark chocolate and raspberry muffins

    • Melanie on September 27, 2013

      Yum! Super soft muffins that are very tasty. These don't last particularly well though (due to the buttermilk perhaps) so aim to eat them within a day or two of baking.

  • Apple and oat loaf

    • Reemski on February 26, 2011

      requires sourdough starter

  • Carrot cake

    • usingSpoons on October 01, 2011

      I made this for a coffee morning at work - a great recipe. You need an electric mixer, preferably a stand mixer to make it work, but in return for all that whisking you get a really light cake, which you can split and fill with the barely-sweetened cream cheese icing. I made this in a 7 inch springform tin, and needed the parchment collar - it's a tall cake. I think it would just about work in an 8 inch, but haven't tested it.

  • Humble beef pie

    • siobhan_curran on December 20, 2011

      Beef cheeks are difficult to find (at least where I live) and may need to be ordered from your butcher. Alternatively use humble chuck steak in its place.

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Reviews about this book

  • David Lebovitz

    David's review of the bakery rather than the book "And it’s not just one of the best bakeries in Sydney, but one of the best in the world" but worth reading even if just for the fantastic photos.

    Full review
  • Nord1jus

    The book covers everything from classic breads to pies, tarts, pastries and cakes – they all look irresistible...

    Full review

Reviews about Recipes in this Book

  • Praline twists

    • Nord1jus

      The book covers everything from classic breads to pies, tarts, pastries and cakes – they all look irresistible...

      Full review
  • ISBN 10 1741964334
  • ISBN 13 9781741964332
  • Linked ISBNs
  • Published Sep 01 2009
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.



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Bourke Street Bakery: The Ultimate Baking Companion

Member Rating

Average rating of 4 by 11 people