| Description |
1 online resource (181 pages) |
| Contents |
Cover; Contents; Introduction; Snacks & Light Bites; MUSHROOM AND THYME PÂTÉ WITH CROSTINI; BLUE CHEESE PALMIERS WITH QUAIL EGGS; SALMON GRAVLAX WITH SEED CRACKERS; IBERIAN HAM AND MANCHEGO CROQUETTES; CALIFORNIA ROLLS; POTATO TORTILLA WITH GARLIC AIOLI; MUSHROOM SAN CHOY BAO; SNOW PEA AND WATER CHESTNUT DUMPLINGS; PORK AND CHICKEN DUMPLINGS; BEETROOT TZATZIKI WITH LEBANESE PITA BREAD; Breakfasts & Brunches; AÇAI BREAKFAST BOWLS; COCONUT CHIA BREAKFAST CUPS; CORN FRITTERS WITH CHILLI JAM; MIXED MUSHROOM TART WITH POPPED SORGHUM; CHORIZO HASH WITH FRIED EGG |
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CINNAMON FRENCH TOAST WITH LEMON CURD AND BERRIESPOLENTA PANCAKES WITH GUACAMOLE AND SALSA; CINNAMON AND MAPLE GRANOLA; Salads & Vegetables; GADO GADO WITH SATAY SAUCE; FESTIVE BAKED CAULIFLOWER; ROASTED BEETROOT MEDLEY WITH PICKLED SHALLOTS; CRISPY SAGE POTATO STACKS; BROWN BUTTER AND ALEPPO CORN; SOUS VIDE WHITE ASPARAGUS WITH SMOKED SWEETCORN SAUCE AND CRISPY PARMA HAM; ROCKET AND PEAR SALAD WITHCANDIED PECANS AND PARMESAN; CLASSIC GREEK SALAD; SPINACH AND FETA SPANAKOPITA; ROASTED AND PICKLED MUSHROOMS WITH HERBS AND POPPED SORGHUM; BRETTSCHNEIDER'S BIBIMBAP |
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CANDIED SWEET POTATO SALAD WITH HAZELNUT AND RAISIN PESTOKIPFLER POTATO SALAD WITH CHILLI, CORIANDER AND CASHEW TAPENADE; ROASTED PARSNIP AND GRAPE SALAD WITH TOASTED PECANS AND FINE HERBS; Grains & Pulses; WARM MISO BLACK RICE WITH ROASTED VEGETABLES AND TOFU; SMOKED SALMON, ASPARAGUS AND DILL RISOTTO; CORN, GOAT'S CHEESE AND SAGE BARLEY RISOTTO; JAPANESE VEGAN BOWL; POMEGRANATE AND FREEKEH TABBOULEHWITH SPELT AND CORIANDER FLATBREAD; FRAGRANT MANGO AND BASIL SOBA NOODLES WITH CRISPY TEMPEH; FETTUCCINE CARBONARA, ROMAN-STYLE; MUSHROOM AND HERB RAVIOLI WITH MUSHROOM TEA AND GARLIC CRUMB |
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PUMPKIN TORTELLINI WITH HAZELNUT AND SAGE BEURRE NOISETTECAVOLO NERO, ORANGE, HAZELNUT, FETA AND QUINOA SALAD; ROASTED BROCCOLI, PUY LENTIL AND HALLOUMI SALAD; Fish & Seafood; SALMON TARTARE; MURCIA-STYLE CLAMS; SEARED SCALLOPS IN HOT AND SOUR BROTH; CEREAL PRAWNS; SWEET AND SOUR SNAPPER; FRIED SEA BASS WITH THREE-FLAVOUR SAUCE; BAKED SALMON WITH FRESH HERBS; PAN-SEARED BARRAMUNDI FILLET WITH HARISSA AND RAITA; Meat & Poultry; CLASSIC BEEF CARPACCIO; BEEF BOURGUIGNON; ROAST BEEF WITH YORKIES AND SALSA VERDE; SUMAC AND MAPLE-GLAZED LEG OF LAMB; CRISPY PORK BELLY WITH APPLE AND RHUBARB CHUTNEY |
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POMEGRANATE AND APPLE-GLAZED HAMDUCK CONFIT WITH DARK BERRY GASTRIQUE; CHICKEN CACCIATORE; ONE-POT ROAST CHICKEN; COQ AU VIN; ROASTED CHICKEN LEG WITH VINE TOMATOES AND OLIVES; Sweets TIRAMISU; VEGAN CHOCOLATE MOUSSEWITH CHOCOLATE SOIL AND BERRIES; GINGER, PEAR AND WALNUT FRANGIPANE TART; APPLE TARTE TATIN; PAVLOVA ROULADE WITH TROPICAL SALSA; PASSION FRUIT SOUFFLÉ; DEAN'S VICTORIA SANDWICHWITH RED BERRIES AND CREAM; BERRY AND LEMON CHEESECAKES; YOGHURT PANNA COTTA WITH HAZELNUT CRUMBLE; STICKY DATE PUDDING; Acknowledgements; About the Authors; Index |
| Summary |
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 an |
| Notes |
Print version record |
| Form |
Electronic book
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| Author |
White, Dean
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Burge, Helen
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| ISBN |
9789814868631 |
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9814868639 |
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