x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking by Pippa James and Michael James (AU)

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Broccolini and pearl barley with zucchini, and tahini yoghurt dressing

    • e_ballad on May 19, 2018

      Good, but having set lofty expectations, we weren’t as excited by the end product. It was kind of bland & heavy.

  • Roasted pumpkin and chickpea with barberries, feta and dukkah

    • e_ballad on May 16, 2018

      A very tasty dish. Most of the spice ingredients are used in the dukkah - it was ok, but I wasn’t wowed enough to go to the effort again, when a store-bought dukkah would suffice.

  • Banana, fig and walnut loaf cake

    • danielis on March 06, 2018

      Seriously one of the best banana cake recipes I've made. I made it around Christmas time and it has a sort of Christmas cake-esc about it with the dried figs that caramelise even more inside the cake. Such a great variation compared to plain banana cake. Would make a delicious dessert served warm with vanilla ice cream.

  • Chocolate, orange and almond cake

    • Fawndarellabakes on May 26, 2018

      I've tried this recipe twice. It tastes amazing BUT something is off on the pan size. It is simply too much batter for a loaf pan and will overflow. Cut the recipe in half for a 9x5 tin. Also 150g of almonds is a ton of almonds and takes up almost 1 1/2 " of the pan space. Am I missing something super basic here? And sadly, the loaf also sinks in the center. It still tastes divine. But I have a sneaky feeling that the sugar ratio is too high in this cake and that the ingredients overseas can cause very different results. It is worth a third try.

  • Christmas cake

    • pomona on March 08, 2018

      The dark chocolate is essential

  • Eccles cakes

    • pomona on March 08, 2018

      Recipe is true to the great Eccles cakes you can get at the bakery. You have to invest some time but the result is worth it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books

    The Tivoli Road Baker reflects the passion of the authors and the beauty of baking brilliantly.

    Full review
  • Salt Sugar and I

    Wow. It is beautiful. I find myself grabbing it off the shelf and reading it through again and again, day dreaming of everything I want to cook and eat. If only there were more hours in the day...

    Full review

Reviews about Recipes in this Book

  • Banana, fig and walnut loaf cake

    • Salt Sugar and I

      I think this is one of the best loaf cakes I've ever baked and eaten, it was seriously tasty, kept so well and made it feel like Christmas is here... always a good feeling.

      Full review
  • ISBN 10 1743793200
  • ISBN 13 9781743793206
  • Published Nov 02 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

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, savory 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. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.