Author(s): Dean Brettschneider
Baking is Dean Brettschneider's passion. Trained in New Zealand, he is currently based in Shanghai. In this, his fourth book, he shares recipes for bread, pastries, cakes and desserts that reflect his broad international experience. There are also extensive instructions on techniques and ingredients, and decoration tips. The text is accompanied by stunning photography by Aaron McLean. Clear technique shots, fabulous food photography and stunning shots from London, Padstow, Paris, the Netherlands, Belgium, Germany and Shanghai give this book a truly international flavour. Recipes include Apricot Brioche Breakfast Plait, Blueberry Cream Scones, Chocolate Chip Hot Cross Buns, Rye Swirl Bread, and Chinese Flower Steam Buns. Many of the recipes take a traditional delicacy from one side of the world and add a twist from the other side of the world - like Green Tea Madeleines, Chinese Five Spice Chocolate Almond Macaroons or Red Bean Lamingtons. Other recipes come straight from the country of origin, like Almond Croissants, from France or the good old Kiwi Mince and Cheese Pie. First published October 2007.
Dean Brettschneider is a professional baker and patissier. After completing his apprenticeship in New Zealand he worked in the US, Britain and Europe, gaining experience in all areas of the trade, working in exclusive hotels, supermarket bakeries and alongside some of Europe's leading bakers and pastry chefs. Dean now works around Europe and Asia Pacific as BakeMark International's Technical Account Manager. He travels to major bakery expositions throughout the world to ensure that he is up to date with all the latest innovations and bakery trends.