A Treasury of New Zealand Baking
Free shipping Australia wide
|Format: ||Hardback, 256 pages|
|Other Information: ||colour photographs|
|Published In: ||New Zealand, 02 October 2009|
A baker's bible. Every great baker has his or her favourite recipes, and so when New Zealand's best food writers and chefs were asked for theirs, they came up with a treasure-trove. Designed as a book to treasure and to hand down through the generations, this beautifully packaged hardback includes 100 recipes for cakes, slices, loaves, scones, tarts, muffins and friandes from a star-studded list of food writers: Peta Mathias, Ray McVinnie, Tui Flower, Jo Seagar, Alison Holst, Julie le Clerc, Julie Buiso, Allyson Gofton, Catherine Bell, Kathy Paterson, Alexa Johnston, Annabelle White, Judith Cullen, Helen Browne, David Burton, Martin Bosley, Simon Wright, Natalia Schamroth and many, many more. The recipes include everything from glamour special-occasion cakes to everyday fill-the-tins reliables. Every recipe was tested and baked especially for this project by well-known international baker and author Dean Brettschneider, and photographed by Aaron McLean. Best of all, all royalties go the Breast Cancer Foundation of New Zealand. The book is edited by author, food judge, Cuisine food editor and New Zealand food ambassador extraordinaire, Lauraine Jacobs.
About the Author
Lauraine Jacobs is one of New Zealand's leading food professionals. A longtime food editor of Cuisine, she is also a food and restaurant judge and the author of three books. A great ambassador for new Zealand food producers, she has held high profile positions on culinary organisations both here and abroad. Dean Brettschneider is the author for five books on baking. Currently based in Shanghai, where he works for a global baking company, he is an expert bakers of breads, cakes and desserts. Aaron McLean is one of New Zealand's leading food photographers, with several outstanding books to his credit.
Random House New Zealand Ltd|
24.5 x 19 centimetres (1.19 kg)|
15+ years |