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

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.