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Bourke Street Bakery: The Ultimate Baking Companion by Paul Allam and David McGuinness
Notes about this book
Notes about Recipes in this book
Reemski on February 26, 2011
requires sourdough starter
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.
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.
Reviews about this book
Reviews about Recipes in this Book
- ISBN 10 1741964334
- ISBN 13 9781741964332
- Linked ISBNs
- Published Sep 01 2009
- Format Hardcover
- Language English
- Countries Australia
- Publisher Murdoch Books
- Imprint Murdoch Books
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.