Bourke Street Bakery, the Ultimate Baking Companion

“Baking is part science, part stoneground milling and part river-running romance.  But it’s not the romance that will keep your baking consistently good, it’s the science”.  – Paul Allam

Paul Allam and David McGuinness get together and bring you this essential baking bible from Sydney, Australia.  Inside are beautifully illustrated and instructional chapters on savoury and sweet pastries.

How is this different than any other baking book?  There’s an entire portion dedicated to meat pies, schiacciata, puff pastry and tarts.  Everything is explained in an easy to follow manner that anybody can understand.

This book is available from Harper Collins Canada via Chapters / Indigo and Amazon Canada.

You may also pick up a copy at the Drake this Monday night (18th October, 7pm) at a bake off against food bloggers (including myself).  Please see image for details.  What am I making?  You’ll have to come and see!

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One Response to Bourke Street Bakery, the Ultimate Baking Companion

  1. Pingback: Pork, Apple and Braised Red Cabbage Pies « Put a Fork in it by Kristina Groeger

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