Baker's Book | Favourite recipes and kitchen wisdom by Australian bakers you love
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A.P Bakery
A1 Bakery
Afternoon Tea
Akira Toyama
Alice Bennett
Alimentari
Alisha Henderson
allspice
almond meal
almond paste
amaretto
Anneliese Brancatisano
Audrey Allard
Baker Bleu babka
bakeries
baking as meditation
bay gateau d'emotion
bay leaf
Beatrix Bakes
Beci Orpin
beetroot and apple cake
Belinda Jeffery
bicarbonate of soda
blackberries
butter
buttermilk
buttery
cardamom
cardamom seeds
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Chantilly cream
Charlie Duffy
Chef
Cherie Hausler
Cherry Moon
chocolate
chocolate and Earl Grey
chocolate soaking sauce
chu flans
cinnamon
Co.Bake Space
coconut oil
confectioner's sugar
creme patissiere
Danielle Alvarez
dark chocolate
Darren Purchese
dates
dessert
desserts
dill
Dolcetti
Dougal Muffet
dried yeast
egg whites
Emelia Jackson
emmer flour
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espresso coffee
espresso coffee beans
fennel seeds
feta
flaky sea salt
flan
Four and Stone
frangelico
Gad Assayag
Gareth Whitton
Gillian Bell
Giorgia McAllister Forte
Grainz
grated ginger
Great Australian Bake Off
green apples
Gregorio Montalban Sanchez
gruyere
Haikal Raji
hazelnut praline paste
Holy Sugar
homemade
honey
icing sugar
Jerusalem artichoke
Jesse Knierum and Aaron Morgan
Jo Barrett
Kimmy Gastmeier
kitchen
lemon curd
lemon zest
London fog
lukewarm milk
Maaryasha Werdiger
Mabu Mabu
Mali Bakes
Marianna Di Bartolo
marsala
Melbourne
Michael James
Mietta
Miss Trixie Drinks Tea
Miss Trixie's honey joy slice
Monforte Viennoiserie
Morning Tea
Nadine Ingram
Natalie Paull
Natasha Brownfield
Nornie Bero
Only Cheesecake
Orlando Artavilla
panela sugar
Pastry
Patchanida Chimkire
Peaches la Creme
pears
pecans
pecorino
pepperberry
Perth
pistachio nut
pitted dates
plums
Polish & Co
Poolish
poppyseed cookies
pouring cream
praline pastes
precision
rapadura sugar
raspberries
Raya Bakery
Raymond Tan
ricotta cassateddi
Rosemary Andrews
Ruby Goss
Ryan and Seren Chu
sambuca
savoury
sea salt
sheep's milk feta
Small Batch Coffee
Sophie Hansen
sour cream
sourdough starter
special occasions
Studio Kitchen
sugar
Sweet Bakes
Sydney
Tarts Anon
Teeter Bakery
The Great Australian Bake Off
The Invy Baker
Tilly Pamment
unsalted butter
vanilla bean
wattle seed
wattle seed powder
wattleseed icing
wedding cake maker
whisk
Wildpie
Zelda Bakery
Product details
- ISBN 9781761500268
- Weight: 1168g
- Dimensions: 200 x 250mm
- Publication Date: 01 Apr 2025
- Publisher: Murdoch Books
- Publication City/Country: AU
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'We love to bake
We give you what our hands and ovens have wrought because we want you to feel good.
We are telling you we love you.'
Natalie Paull, Beatrix Bakes
The Baker's Book is a collection of recipes for bakers by bakers. Ruby Goss has ambitiously brought together more than 30 of Australia's best - from pastry chefs to home bakers to community bakeries - to share the recipes that bring them joy. The result is this glorious compendium, filled with 60-plus fully photographed recipes, from special occasion bakes to small anytime pleasures to savoury treats and life-changing desserts. Served alongside are generous offerings of kitchen wisdom that remind us why we bake and how many life lessons can be found in this craft.
A paperback with a bold, beautiful, graphic jacket by Melbourne artist Beci Orpin for fans of bakers Natalie Paull, Emelia Jackson, Tilly Pamment, Michael James, Helen Goh, Claire Saffitz and Claire Ptak.
Recipes include:
• Small Pleasures: Marshmallow brownie; Lemon, thyme and honey madeleines; Mohn hamantaschen (poppyseed cookies); Crullers; Pistachio amaretti
• Morning and Afternoon Teas: Baker Bleu babka; Chu flans; Ginger and orange blossom cake; Nadine Ingram's Chocolate, amaretto and sour cherry tart; Cinnamon braid; Plum streusel cake; Pandan drommekage cake
• Special Occasions: Miss Trixie's classic chocolate cake; Strawberry, chocolate and balsamic lamington stack; Preserved lemon layer cake with blackberry and olive oil buttercream
• Something Savoury: Spinach, leek and smoked cheddar cheese slab pie; Little Picket potato bread with roasted garlic butter and parsley; Pea and feta tart; Fig leaf sourdough tin loaf
• Time for Dessert: Negroni chocolate tart; Peaches and cream meringue tower; Cherry pie; Lemon tart; Unbaked strawberry cheesecake; Pandan, coconut and mango chiffon roll
Contributors:
Audrey Allard; Danielle Alvarez; Rosemary Andrews; Orlando Artavilla; Gad Assayag; Jo Barrett; Gillian Bell; Alice Bennett; Nornie Bero; Anneliese Brancatisano; Natasha Brownfield; Patchanida Chimkire; Ryan and Seren Chu; Marianna Dibartolo; Charlie Duffy; Kimmy Gastmeier; Sophie Hansen; Cherie Hausler; Alisha Henderson; Nadine Ingram; Natalie Paull; Emelia Jackson; Michael James; Belinda Jeffery; Jesse Knierum and Aaron Morgan; Giorgia McAllister Forte; Gregorio Montalban Sanchez; Dougal Muffet; Tilly Pamment; Darren Purchese; Haikal Raji; Raymond Tan; Akira Toyama; Maaryasha Werdiger; Gareth Whitton
We give you what our hands and ovens have wrought because we want you to feel good.
We are telling you we love you.'
Natalie Paull, Beatrix Bakes
The Baker's Book is a collection of recipes for bakers by bakers. Ruby Goss has ambitiously brought together more than 30 of Australia's best - from pastry chefs to home bakers to community bakeries - to share the recipes that bring them joy. The result is this glorious compendium, filled with 60-plus fully photographed recipes, from special occasion bakes to small anytime pleasures to savoury treats and life-changing desserts. Served alongside are generous offerings of kitchen wisdom that remind us why we bake and how many life lessons can be found in this craft.
A paperback with a bold, beautiful, graphic jacket by Melbourne artist Beci Orpin for fans of bakers Natalie Paull, Emelia Jackson, Tilly Pamment, Michael James, Helen Goh, Claire Saffitz and Claire Ptak.
Recipes include:
• Small Pleasures: Marshmallow brownie; Lemon, thyme and honey madeleines; Mohn hamantaschen (poppyseed cookies); Crullers; Pistachio amaretti
• Morning and Afternoon Teas: Baker Bleu babka; Chu flans; Ginger and orange blossom cake; Nadine Ingram's Chocolate, amaretto and sour cherry tart; Cinnamon braid; Plum streusel cake; Pandan drommekage cake
• Special Occasions: Miss Trixie's classic chocolate cake; Strawberry, chocolate and balsamic lamington stack; Preserved lemon layer cake with blackberry and olive oil buttercream
• Something Savoury: Spinach, leek and smoked cheddar cheese slab pie; Little Picket potato bread with roasted garlic butter and parsley; Pea and feta tart; Fig leaf sourdough tin loaf
• Time for Dessert: Negroni chocolate tart; Peaches and cream meringue tower; Cherry pie; Lemon tart; Unbaked strawberry cheesecake; Pandan, coconut and mango chiffon roll
Contributors:
Audrey Allard; Danielle Alvarez; Rosemary Andrews; Orlando Artavilla; Gad Assayag; Jo Barrett; Gillian Bell; Alice Bennett; Nornie Bero; Anneliese Brancatisano; Natasha Brownfield; Patchanida Chimkire; Ryan and Seren Chu; Marianna Dibartolo; Charlie Duffy; Kimmy Gastmeier; Sophie Hansen; Cherie Hausler; Alisha Henderson; Nadine Ingram; Natalie Paull; Emelia Jackson; Michael James; Belinda Jeffery; Jesse Knierum and Aaron Morgan; Giorgia McAllister Forte; Gregorio Montalban Sanchez; Dougal Muffet; Tilly Pamment; Darren Purchese; Haikal Raji; Raymond Tan; Akira Toyama; Maaryasha Werdiger; Gareth Whitton
Ruby Goss is a writer and editor based in Melbourne. Growing up, like most teenagers, she spent Saturday mornings in bed reading Nigella Lawson's baking bible How to Be a Domestic Goddess, waiting to be old enough to steep rhubarb in vodka. Obsessed as ever by the home kitchen, she has edited cookbooks by notable chefs, written for award-winning publishers and magazines, developed recipes and food video series - and travelled only ever for food.
