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COOK: Food to Share
- ISBN-13: 9789814841610
Imprint: MARSHALL CAVENDISH INTNL ASIA
- Author: Various
- Price: AUD 49.99
- Stock: 4 in stock
- Availability: Order will be despatched as soon as possible.
- Local release date: 11/02/2020
- Format: Hardback (240mm X 200mm) 184 pages Weight: 780g
- Categories: General cookery & recipes [WBA]
Global baker Dean Brettschneider opened Brettschneider’s Baking & Cooking School in 2016 to share knowledge and recipes from his successful bakery and food store, Baker & Cook. A natural-born teacher, Dean is passionate about helping home bakers and cooks understand quality ingredients, proper baking and cooking techniques, and thoughtful presentation. His mission in an era of fast food is to keep the art of baking and cooking alive. This book features more than 70 must-have recipes for dishes that are perfect for kick-starting the mornings, refuelling during the day and sharing with family and friends.
Dean Brettschneider is one part professional baker and one part entrepreneur. Arguably one of the world’s best bakers with an international following, Dean is truly a global baker. He resides in Denmark, Singapore and New Zealand, where he heads up his global baking empire. He travels regularly to all corners of the world as a consultant to the global F&B and baking industry. Dean is the founder and co-owner of Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. He also is a co-owner of the London-based Crosstown Doughnuts. Dean is also the author of 13 award-winning books on baking. He appears as co-host and lead judge on the successful reality TV series, New Zealand’s Hottest Home Baker. He also hosts the Kiwi Baker series in Shanghai, France, Singapore and California, as well as many other TV programmes that promote baking excellence, travel, food and culture. www.globalbaker.com www.bakerandcook.biz www.plankpizza.biz www.bakingandcookingschool.com www.crosstowndoughnuts.com Jenna White hails from one of New Zealand’s top wine producing areas, Hawkes Bay. She has made her way around the world in the past 18 years, working with renowned chefs, including Peter Gordon in London. Previously the Executive Pastry Chef at Flute’s Restaurant at The National Museum in Singapore, Jenna joined Baker & Cook and Brettschneiders Baking & Cooking School in 2016 as Resident Chef and Development Chef. Jenna is passionate about plating and loves to create vibrant, colourful dishes. She teaches bread, pastry and cooking at Brettschneiders Baking & Cooking School. Helen Burge is a passionate foodie, cook and entertainer. A vegetarian for more than 20 years, she loves to create dishes that would turn any meat lovers attention to the humble vegetable.
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