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Home > Categories > Books > Recipes and Cuisine > Taste - Baking with Flavour review

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Score: 9.8/10  [1 review]
5 out of 5
ProdID: 584 - Taste - Baking with Flavour
Written/Developed by Dean Brettschneider and Lauraine Jacobs

Taste - Baking with Flavour
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Disclosure StatementFULL DISCLOSURE: A number of units of this product have, at some time, been supplied to KIWIreviews by the company for the purposes of unbiased, independent reviews. No fee was accepted by KIWIreviews or the reviewers themselves - these are genuine, unpaid consumer reviews.
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Taste - Baking with Flavour product reviews

Worldwide, bakers are taking inspiration from the alluring new flavours they encounter on their travels.

In Taste - Baking with Flavour, award-winning authors Dean and Lauraine offer more than 50 recipes. Clearly set out, featuring 'Key to Success' and Aaron McLean's outstanding photographs, this exciting new collection is for serious bakers and novice cooks alike. From Chocolate Pistachio Madeleines to Lemon and Blueberry Polenta Cake, from Korean Corn Bread to Red Onion Fougasse, Taste will tantalise and inspire you.

While the focus is on just that, the authors don't want neglect the basics. They describe how best to make the building blocks of baking - such as puff pastry, spngue cake and even a natural sourdough mix using yeasts absorbed from the air around us. They show how the traditional techniques of artisan bakers can be combined with good ingredients to produce a superb and stylish meal.

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Review by: the guest (Guest)
Dated: 13th of May, 2005

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This Review: 9.8/10
Content:
Score 10 out of 10
Photos:
Score 10 out of 10
Easy to Read:
Score 10 out of 10
Personal Choice:
Score 9 out of 10

From a visual aspect, you are drawn to the photography, the cover stands giving it a simple but effective look. My initial reaction after browse through the book was "It's boring," with a lot of bread recipes. Then I took the time to read through the recipes and realised it is a very interesting cookbook. Not only does it provide delicious recipes, but informative notes on the basics of baking breads, pastries and cakes. Diagrams show you step by step processes and fully explain the processes of making pastries and breads. It also gives you helpful 'success' hints on each recipe, for example "A hot oven will result in a crisp puff pastry."
Very helpful, even for the best of cooks, usually giving at least 3-6 key ideas. Being a chef myself and being in the industry for over 10 years, I still found this book to be quite informative, and I even learnt a few things while reading. I think this book would be ideal for keen baker or student chefs.
The illustration and layout are well presented and well colour-coded. There is a lot of reading, but it is all useful information. My overall impression of the book is that is it a very well presented volume with temping and delicious treats that make you want to start baking. The diagrams and photography are excellent, just adding that something extra special to the recipes. Defintely a book for the keen bakers & cooks. I really enjoyed the book the second time around.

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