Download PDF The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking
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The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking
Download PDF The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking
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Review
"Presented here: a deep bench of modern and classic recipes, with seasonal expressions and clear intention to connect community through honest food prepared without compromise- nothing short of inspired" - Chad Robertson, Tartine bakery
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About the Author
MICHAEL JAMES is an accomplished chef and baker, who grew up in Penzance, West Cornwall before moving to London, where he met Pippa over the pass at the two-Michelin starred restaurant Pied à Terre. They moved to Australia in 2004.
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Product details
Hardcover: 288 pages
Publisher: Hardie Grant (November 14, 2017)
Language: English
ISBN-10: 1743793200
ISBN-13: 978-1743793206
Product Dimensions:
8 x 1.5 x 11.8 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#323,703 in Books (See Top 100 in Books)
I absolutely love Tivoli Road Bakery's dedication to delicious flavors, time-old techniques, and local growers. I baked their sourdough loaf and it turned out beautifully! I cannot wait to try other recipes. Each image is gorgeous and makes me eager to bake my own version, and I love reading about the growers and people who make the bakery flourish.Just be warned, this is not a book for novice bakers (besides the ones that love time-consuming recipes and a challenge). One thing that bothered me about the design: the type for the body of the recipes is way too small.
Love everything about this book! I am a sourdough baker at Hopes Artisan Breads and I am originally from Australia so it all makes me feel like at home â¤ï¸â¤ï¸â¤ï¸â¤ï¸
Seriously great book. In love with the enormous pictures and attention to detail in each recipe.
excellent baking cookbook.
I enjoy every recipes in the book and would highly recommend to everyone to have a copy
This is a lovely and brilliant book. It is very down to earth, unlike so many cookbooks out there today. The focus here is on the product and the producers. Michael James leads readers on an adventure through a world of honest baking. A tome of wonderful knowledge and inspiration. Highly recommended.
Love this book! Extremely talented chef
A big recommendation. Certainly. But his book and its contents effortlessly live up to the introduction.Michael James' DNA if extracted would surely have artisan baker proudly inscribed on it. His excellent recipes are all accompanied by clear easy to understand instructions which if followed, leads only to success.Some of both the sweet & savoury recipes are old favourites that have been given a delicious twist (Beef Cheek Stout and Treacle Pie, Pork Caramelised Apple & Fennel Sausage Rolls & Treacle and Vanilla Salt Tart).Along with traditional pastries and breads, other recipes entice me to push my boundaries with flavours I have not previously tried: Wattleseed, Macadamia and Honey Loaf, a surprising and delicious Butter-Toasted Oat Porridge Loaf & Chocolate Buckwheat Cookies.As well as impressive photography that convinces you - well almost- that you could feast directly from the pages, small cameo pieces about producers of key ingredients are included.Evidence of the passion of this baker and his team is the fact that my email to them asking a (gulp) basic question came back with a speedy response and encouraging advice.If Santa does not arrive at your house with a copy of this book, lock him out and tell him to return only after he forthwith rethinks his gift list.
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