New World Baking: My Time in Shanghai
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Recognised as one of the world's best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking--a mix of tradition and innovation. In New World Baking: My Time in Shanghai Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day. Categorised by the dining experience--breakfast, lunch and dinner--you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner.
1.52 cms H x 25.15 cms L x 20.83 cms W, 208 pages, Softcover, July 2011.
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