Author(s): Dan Lepard
Winner of the Andre Simon Food Book Award 2011 The ultimate baking compendium from Dan Lepard, the country's foremost baking guru. Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes - and mixing science with old-fashioned kitchen wisdom - Dan has tried and tested almost every baking technique out there. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, 'Short and Sweet' uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances. If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country's cutting-edge baker.
'Dan is by far the most imaginative and creative baker I know.' - Yotam Ottolenghi 'One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.' - Sarah Randell, Sainsbury's Magazine 'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' - Jay Rayner, Observer 'Dan demystifies the baker's art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.' - Hugh Fearnley-Whittingstall 'Mr Lepard, I love you.' - Nigel Slater Reviews for The Handmade Loaf 'Constantly travelling the world in search of different techniques and traditions, his supreme skill is his empathy with people who bake, from grandmothers, using ancient ovens, to cutting edge chefs.' - Times Magazine 'A stash of recipes inspired by the austere breads of the Baltic and Ukraine: the kind of loaves that are baked in Hansel-and-Gretel-style ovens, and flavoured with dill pickle juice, chestnuts and soured milk.' - Saturday Telegraph magazine 'Lepard is a baker. His book is remarkable! it oozes knowledge, curiosity and love for its subject! it is not for the beginner! but I doubt a better book will be written on the subject for a few years to come.' - Guardian 'One of the world's best bakers.' - Observer Food Monthly 'This book is not aimed at the professionals, it's a manual for the home cook! Lepard demystifies the variables and processes that make bread!he has collected recipes from across Europe, then tested and adapted them, so that all the recipes work. Finally, he has photographed the breads without any food stylists tricks!make sure Father Christmas tucks this one in your tucker bag.' - Time Out
Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of The Handmade Loaf and has a very popular baking column in the Saturday Guardian. He writes frequently for Sainsbury's Magazine and is also currently designing a range of baking products for Sainsbury's. Originally from Australia, he now lives in London.