Baker: The Best of International Baking by Australian and New Zealand Professionals by Lauraine Jacobs and Dean Brettschneider

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  • Wild one (raspberry mud cake)

    • agardenworm on May 13, 2012

      This is an awesome recipe and I make it alot for a celebration birthday cake. I use frozen raspberries though they are better if they are sieved to get the seed texture out of the cake.

    • JoD on May 22, 2014

      This is my 'go-to' recipe when making a mud cake - it is delicious. Have also made with other berries, including red currants but the raspberry is the best.

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  • ISBN 10 1877178799
  • ISBN 13 9781877178795
  • Linked ISBNs
  • Published Oct 01 2001
  • Format Paperback
  • Page Count 200
  • Language English
  • Countries New Zealand
  • Publisher Random House New Zealand Ltd
  • Imprint Tandem Press

Publishers Text

The Best Baking Secrets and Recipes from Australian and New Zealand Professionals.

There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch.

This book is a colourful celebration of local baking as its very best with comprehensive reference sections for breads, cakes and pastries including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from our best bakeries including, Babka Bakery Cafe and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth.

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