 |
|
Dean's Books > New
World Baking: My Time in Shanghai
This is the ninth of Dean's books, launched in July, 2011.
 New
World Baking: My Time in Shanghai
Author: Dean Brettschneider
RRP S$38.00 before GST
Paperback, Marshall Cavendish Cuisine
Recognised as one of the world’s best bakers, Global Baker
Dean Brettschneider defines his baking style as New World baking—a
mix of tradition and innovation.
In New World Baking: My Time in Shanghai Dean
Brettschneider shares his best recipes for breads, pastries and cakes that
delight the cosmopolitan crowds in Shanghai day after day.
Categorised by the dining experience—breakfast, lunch and dinner—you
can now plan your baking around mealtimes and serve up a Deluxe Fruit
and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom,
Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish
Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed
and Black Sesame Seed Petite Baguette for dinner.
 To
be accompanied by a hit TV Series on www.foodtv.co.nz
About the Author
 Dean
Brettschneider is a professional baker and patissier.
After completing his apprenticeship in New Zealand, he
worked in the US, the UK, Europe, Asia and the Middle
East gaining experience in all areas of the trade.
Following some years based in Shanghai, Dean now works from Denmark and
the UK, but still visits New Zealand regularly throughout the year and
has bakery interests in Auckland and Shanghai. Dean’s previous baking
books have won World Food Media Awards and Gourmand World Cookbook Awards.
He is also a judge for the successful television series (now in its 3rd
season), New Zealand’s Hottest Home Baker, and appears in
many other television programmes that promote baking excellence.
Back to the top |
|
|
|
