From Bakery to Home: Real Bread, Pastries, Cakes and More
Now in a brand new flexi format,The Tivoli Road Baker book is a stunning, beautifully imagined book for bread and pastry lovers. It is a celebration of the wonders of fresh, authentic sourdough, a compelling insight into the world of a buzzing, inner-city 20-hour baking operation, and a small window on the valuable but mostly unsung role played by farmers in the growing global appetite for real bread.
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In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.
Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful.
Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
