Free Shipping
on Reg. Orders $25+ and Pers. Orders $75+ on Reg. Orders $25+ and Personalized Orders $75+ for Personalized Orders $75+ and Regular Orders $25+

Short & Sweet

The Best of Home Baking

By Dan Lepard

6 1/2 x 9 3/8 in; 576 pp;
color photographs throughout
Hardcover
March 2013
ISBN 9781452114460
ISBN10 1452114463

SKU# 9781452114460

$35.00
Usually ships within 2-3 days

Get 25% OFF + FREE GROUND SHIPPING! Enter promo code BOOKDUJOUR at checkout.

Quick Overview

This comprehensive compendium of baking (more than 280 recipes!) is from Dan Lepard,
known for his much-loved food column in the U.K.’s Guardian newspaper. Featuring
new techniques and traditions, Short & Sweet showcases Dan’s impressive culinary
expertise with such delectable treats as Bourbon Pecan Brownies, Swedish Almond
Cake, and Sugar-Crusted Pear Turnovers.
Short & Sweet


Description

Short & Sweet

This comprehensive compendium of baking (more than 280 recipes!) is from Dan Lepard, known for his much-loved food column in the U.K.’s Guardian newspaper. Featuring new techniques and traditions, Short & Sweet showcases Dan’s impressive culinary expertise with such delectable treats as Bourbon Pecan Brownies, Swedish Almond Cake, and Sugar-Crusted Pear Turnovers. From easy breads and gluten-free essentials to classic desserts and light bites, this friendly guide through the ins and outs of baking will earn a trusted place in the kitchen of novice and expert bakers.

Recipes include:
Oatmeal Soda Bread
Sticky Toffee Apple Buns
Banana Caramel Cream Pie
Chorizo and Tomato Tarts
Victoria Plum Jellies

 

More Details

6 1/2 x 9 3/8 in; 576 pp;
color photographs throughout
Hardcover
March 2013
ISBN 9781452114460
ISBN10 1452114463
Dan Lepard is an award-winning food writer and photographer. He has written several cookbooks as well as contributed photographs to his own and other works. Dan’s popular baking column runs weekly in the U.K.’s Guardian newspaper and he also writes for the BBC and Sainsbury’s Magazine.

Media Reviews

“Dan is by far the most talented and creative baker I know.”
—Yotam Ottolenghi