|Dean's Books > BAKED: Treats
for Breakfast, Lunch & Tea
This is the eleventh of Dean's books, launched May 2013.
Treats for Breakfast, Lunch &
Author: Dean Brettschneider
Paperback, 208 pages
A collection of more than 80 delectable recipes to bake at home from Global
pâtissier Dean Brettschneider.
On a typical day at one of Dean Brettschneider's
many bakeries, you will find freshly baked
croissants, American-style muffins, chocolate
cakes, Danish rye bread, hazelnut biscotti, Turkish
pide and a selection of homemade jams and
chutneys. In Baked: Treats for Breakfast, Lunch &
Tea, Dean shares the recipes and tricks of the trade
you need to recreate these baked goods and more
in your very own home - because nothing beats
enjoying a delectable treat straight out of the oven.
Good baking caters to every eating occasion - and so
too do the recipes in this cookbook. Taking inspiration
from all corners of the globe, the recipes in BAKED:
Treats for Breakfast, Lunch and Tea encompass what Dean's baking is all about - simple
but stylish fare that will quickly have you and your family and friends scrambling for seconds.
Today, a bakery is no longer just a place where
customers simply pop in for a staple loaf of bread,
some dinner rolls, a few sweet pastries, a teacake or
birthday cake. The modern bakery now caters to all
three main eating occasions - breakfast, lunch and
“As I travel around the world in the course of my
work, I find that observing people at breakfast time
gives me a good idea of different eating cultures. I
see people eating at cafés and restaurants, people
eating on the street and on the move, people having
business meetings over breakfast, elderly people
exchanging gossip while they eat and young peoplewith their electronic devices in one hand and takeaway
lattes in the other."
Whichever meal you are preparing - breakfast,
lunch, dinner or something in between - baking is
certain to play a key role.
BAKED details all the baking-related influences
from Dean's time in Shanghai. Some of the recipes
are classic and some offer refreshing new flavour
combinations turning cultural eating habits on
their heads. Regardless, each one reflects Dean's
New World baking style and includes sections on
savoury breads, sweet breads, savoury pastries,
sweet pastries, muffins, scones, cakes, biscuits,
slices and sweet treats.
‘Like me, Dean enjoys playing with flavours and combinations, and in his cookbooks he has introduced us to new tastes
and pairings, whether a lightly spiced loaf of bread or a whimsical muffin.
Aaron's photographs capture so much of Dean's skill at baking that you will find it hard to put this book down. But most
importantly, what we learn from this book is Dean's craftsmanship and his exciting and innovative approach to flavour.
Dean Brettschneider is truly a Global Baker.' - Peter Gordon, chef and restaurateur
Treats for Breakfast, Lunch & Tea
About the Author
Brettschneider is a global-based professional
pâtissier with an international following. The award-winning author of eleven
cookbooks, his most recent being Pie: 80+
Pies and Pastry Delights.
Global Baker - Dean Brettschneider co-owns the successful
artisan bakeries Baker & Cook in Singapore and has
bakery interests in Shanghai, Hangzhou, Auckland and later this year in Abu Dhabi,
Manila, Tokyo and Kuala Lumpur.
Dean is currently a judge on TV3's Chelsea New Zealand's Hottest
Home Baker; and has a series on Food TV called Kiwi
Baker in France.
Dean is at the forefront of artisan baking in the international arena and has
an upcoming UK TV series airing later this year. Dean will return to New Zealand
August to appear at The Foodshow Auckland and at Visa
Wellington on a Plate.
He resides in Denmark, London and
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