The Cook and the Baker by Mark McDonough and Dean Brettschneider

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Mini wholewheat Irish soda bread sandwiches with smoked salmon, onion marmalade and dill mayonnaise

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; Sandwiches & burgers; Dips, spreads & salsas; Main course; Irish

Ingredients: wholemeal flour; sunflower seeds; linseeds; sesame seeds; pumpkin seeds; rolled oats; honey; yoghurt; onions; bay leaves; rosemary; balsamic vinegar; yellow mustard seeds; black mustard seeds; smoked salmon; dill; baking soda

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Sunflower and paprika rolls served with antipasti

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; Appetizers / starters; Vegan; Vegetarian

Ingredients: strong white bread flour; dried yeast; sweet smoked paprika; sunflower seeds; Kalamata olives; artichoke hearts; onions; bay leaves; rosemary; balsamic vinegar; yellow mustard seeds; black mustard seeds; sun-dried tomatoes; eggplants; capsicums of your choice; stuffed bell peppers

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Blue cheese and fig jam bruschetta

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Small plates - tapas, meze; Italian; Vegetarian

Ingredients: baguette bread; dried figs; maple syrup; blue cheese

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Tomato and basil bruschetta

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Small plates - tapas, meze; Italian; Vegan; Vegetarian

Ingredients: baguette bread; tomatoes; basil

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Salami and rocket with lemon dressing and goat's cheese bruschetta

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Small plates - tapas, meze; Italian

Ingredients: baguette bread; rocket; lemons; salami; goat cheese

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Whipped Brie de Meaux and crouton mille-feuille with rocket salad

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Salads; Appetizers / starters

Ingredients: baguette bread; Brie cheese; balsamic vinegar; whole star anise; cinnamon sticks; rocket

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Bagel crisps

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Cookies, biscuits & crackers; Vegan; Vegetarian

Ingredients: bagels

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Grissini bread sticks

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; Italian

Ingredients: bread flour; yeast; anise seeds; black sesame seeds; sesame seeds

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Poilâne miche-style pain au levain

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; French

Ingredients: strong white bread flour; wholemeal flour; rye flour; malt flour

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Fresh chunky apple, roasted hazelnut, thyme and Cabernet Sauvignon rustico bread

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white bread flour; wholemeal flour; dried yeast; Cabernet Sauvignon wine; apples; lemons; hazelnuts; thyme

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Global baker baguette traditional

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white bread flour; wholemeal flour; malt flour; dried yeast

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Fig and aniseed sourdough loaf

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white bread flour; anise seeds; dried yeast; dried figs

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Fruit and nut loaf

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & buns, sweet; Breakfast / brunch

Ingredients: strong white bread flour; rye flour; dried yeast; oranges; dried apricots; dried figs; dried cranberries; blanched almonds; anise seed powder

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Ultimate hot cross buns

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea; Easter

Ingredients: sultanas; currants; rum; strong white bread flour; nutmeg; ground ginger; ground coriander; ground cloves; ground cinnamon; oranges; dried yeast

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Dresdner Christmas stollen

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea; Christmas; German

Ingredients: sultanas; currants; rum; dried yeast; strong white bread flour; nutmeg; ground cardamom; vanilla pods; butter; mixed candied peel; flaked almonds; marzipan; caster sugar

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Savoury garden vegetable and cheese twist

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: tasty cheese; Parmesan cheese; red onions; red capsicums; green capsicums; parsley; sun-dried tomatoes; olives; smoked paprika; plain flour; caster sugar

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Turkish pide

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; Turkish

Ingredients: strong white bread flour; dried yeast

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Olaf's vollkorn loaf

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; German

Ingredients: pumpkin seeds; sunflower seeds; rye flour; strong white bread flour; rye meal; dried yeast; molasses; caraway seeds; kibbled rye

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Beetroot, pumpkin, feta and roasted garlic focaccia-style quick bread

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & rolls, savory; Italian

Ingredients: bread flour; thyme; rosemary; milk; feta cheese; pumpkins; beetroots; garlic; cherry tomatoes

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Cinnamon and pecan Easter quick bread twist

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea; Easter

Ingredients: ground cinnamon; mixed spice (UK); pecans; plain flour; caster sugar; eggs

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The ultimate muesli breakfast scone

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Bread & buns, sweet; Breakfast / brunch

Ingredients: ground cinnamon; rolled oats; sunflower seeds; pumpkin seeds; sesame seeds; linseeds; plain flour; butter; honey; oranges; figs; dried cranberries; apricots; thread coconut; almonds

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Salmon tartare

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Appetizers / starters; Cooking ahead

Ingredients: salmon; cornichons; capers; onions; dill; egg whites; lemons

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Asian lettuce cups

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Appetizers / starters; Asian

Ingredients: onions; fresh ginger; garlic; sesame oil; beef schnitzels; spring onions; bean sprouts; hoisin sauce; black bean sauce; lettuce

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Middle Eastern platter

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Appetizers / starters; Middle Eastern

Ingredients: yoghurt; mint; onions; garlic; minced lamb; zaatar; parsley; Kalamata olives; baby cucumbers; dill; black peppercorns

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Italian blanched squid

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider
Categories: Appetizers / starters; Italian

Ingredients: squid; lemons; dill; parsley; chillies; capers

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Notes about this book

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Notes about Recipes in this book

Dresdner Christmas stollen
- Taccolina on March 14, 2012
  
  The mixture can be too dry depending on the humidity and gluten content of the flour you use. Absolutely gorgeous, family begs for this at Christmas.
Black sesame seed-crusted vegetarian quiche
- cookgoalie on March 10, 2014
  
  100gms fat
Basic tomato sauce for pasta and pizza
- ithyt on September 02, 2015
  
  11.14 Rich and tasty.
Middle Eastern platter
- ithyt on September 02, 2015
  
  6.14 Lamb kofta yummy!
Slow-roasted leg of lamb with olives and whisky
- ithyt on September 02, 2015
  
  7.14 Used a shoulder - yummy - rich but tasty.
Root vegetable salad platter
- ithyt on September 02, 2015
  
  11.14 I roasted vege's first & added Feta - scrummy. Dressing great.
Turkish pide
- ithyt on September 02, 2015
  
  10.13 Scrummy
Mini wholewheat Irish soda bread sandwiches with smoked salmon, onion marmalade and dill mayonnaise
- ithyt on September 02, 2015
  
  11.14 Easy to make. Delish w soup. Almost like homemade Vogel's. Bake 40 mins.

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Reviews about this book

ISBN 10 1869793811
ISBN 13 9781869793814
Published Oct 01 2010
Format Paperback
Language English
Countries New Zealand
Publisher Random House New Zealand Ltd
Imprint Random House New Zealand Ltd

Publishers Text

Mark McDonough is the successful owner of the hugely popular Zarbo Deli and Cafe in Newmarket Auckland. Dean Brettschneider is an internationally successful patissiere and baker and both have published several successful cookbooks. Now for the first time, as a result of their team-up (Dean has a micro bakery within Zarbo) they have joined to create this fantastic cookbook. The Cook and the Baker contains a collection of amazing breads, entrees, mains, desserts, cakes, cookies and pastries Each recipe is crammed full of flavour and colour from fabulous fresh ingredients, herbs and spices. There are plenty of international influences, and the recipes are all approachable and achievable by home cooks. From everyday meals to special occasions, there are recipes here for everyone including: * Wholewheat Soda Bread Sandwiches with Smoked Salmon, Onion Marmalade and Dill Mayonnaise * Italian Fish Stew * Plum and Fennel Tarte Tatin * Sticky Stem Ginger Cake with Lemon Icing

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Average rating of 4.5 by 1 person

The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

from The Cook and the Baker The Cook and the Baker by Mark McDonough and Dean Brettschneider

Notes about this book

Notes about Recipes in this book

Taccolina on March 14, 2012

cookgoalie on March 10, 2014

ithyt on September 02, 2015

ithyt on September 02, 2015

ithyt on September 02, 2015

ithyt on September 02, 2015

ithyt on September 02, 2015

ithyt on September 02, 2015

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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