Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulee and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions aimed at the novice home baker, while remaining an inspirational and technical reference for professionals of the crust and crumb world.
About the Author
Paul Allam and David McGuinness are both well-travelled chefs with a passion for good food and artisan baked goods. India was David's inspiration for the bakery's famous ginger brulee and pistachio tart. They started Bourke Street Bakery in 2004 and opened Central Baking Depot in Sydney's CBD in 2008.
This is a pretty serious cookbook. Definitely not for the novice! The instructions and recipes are very detailed and a little intimidating, I've only been brave enough to attempt one recipe so far (although it did turn out well). Don't buy this if you just want to learn how to make a loaf of bread... but do buy it if you want to learn how to turn out bakery-quality goods.
I loved this book. I have been to the Bakery and always wanted to know how they made those muffins. I think it's so great that they have shared their fantastic recipes with everyone. The book is beautifully set out and photographed so you can just enjoy reading it even if you don't cook!
This book is more for the experienced baker. If you're looking to make sourdough bread (a three week process that involves throwing out more ingredients than you use) using wild yeast then you can give it a try. I tried the croissant dough and it didn't work out for me (not from lack of trying)in that the finished product in no way reflected the amount of time and effort put in. Too many steps and far too fiddly. Nigella Lawson has a great recipe in "How to be a domestic goddess" (based on current Danish recipes)for croissant dough which is wonderful and surprisingly easy. This book has lovely and inspiring photos and I still intend to give their sweet shortcrust pastry a go - but I certainly wouldn't recommend the book unless you have copious amounts of spare time on your hands - and a inordinate amount of patience.
Some really beautiful sweet and savoury recipes and detailed instructions for how to make sourdough and other breads, as well as patry. I have already tried a couple of recipes and they worked very well.
This is a lovely book to look at. Although the book in intended for domestic readers the quantities for each recipe are commercial quantities. I have attempted 2 recipes and followed exact instructions and both have been flops!
This book is wonderful!The instructions on how to make the sourdough starter were clear and easily, followed and have resulted in many delicous loaves. The fig and barberry loaf a particular stand out! Looking forward to trying other recipies with confidence. All this, and it is a lovely book just to peruse and contemplate.
This is a great book for anybody seriously interested in making great bread (as well as other baker's delights in pastries, bsicuits and cakes and a few desserts). It elevates the whole of bread making and bakery to high art as well as being a great read with mood-catching and taste-tempting photos!
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