Bourke Street Bakery - Paul Allam & David McGuinness New hardcover cookbook

BOURKE STREET BAKERY

The ultimate baking companion

by PAUL ALLAM and DAVID McGUINNESS

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New hardcover cookbook with dustjacket, published 2009. 360 pages, with delicious photography by Alan Benson.

Baking is part science, part stoneground milling and part river-running romance. But it's not the romance that will kepp your baking consistently good, it's the science - Paul Allam.

So begins Bourke Street Bakery, a complete baking reference from the popular landmark bakery in Sydney's Surry Hills. Whether you are interested in baking bread or creating the perfect pastry, this all-encompassing baking bible will ensure your efforts in the kitchen are met with success. From tried and true pies and sausage rolls, to mouth-watering cakes and a memorable selection of sweet tarts and desserts, this book celebrates the very best of the baker's kitchen.

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulée and pistachio tart.
Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

Chapters include:

• Before you begin - ingredients, equipment
• Breads - basics and techniques, starters, sourdough, derivative breads, yeasted breads, olive oil breads
• Pastries - basics and techniques, criossants and danishes, pies and sausage rolls, tarts
• More sweets - Cakes and biscuits, desserts

Bourke Street Bakery is an Australian publication. Measurements are in metric and imperial.

About the authors

Paul Allam and David McGuinness are both chefs, bakers and co-owners of the popular Bourke Street Bakert which first opened its doors in the bustling Sydney suburb of Surry Hills in 2004. The bakery quickly gained legendary status for its rustic bread, gourmet pies and mouthwatering sweets. The Bourke Street Bakery team have continued to take Sydney by storm, opening more bakeries in Alexandria, Marrickville and the CBD.

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Bourke Street Bakery - Paul Allam and David McGuinness