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Baking at its best

18 NOVEMBER 2011 There are no end of chefs who heap well deserved praise on Dan Lepard. Yatam Ottolenghi, chef-owner of Ottolenghi, Nopi and food writer, is quoted on the back of his new book as saying “Dan is by far the most talented and creative baker I know.”



Dan has long been the ‘baking expert’ at the Guardian and in his latest title, Short and Sweet, he has taken this wealth of knowledge and experience and compiled it in what amounts to an must-have baking bible.

He’s an innovative chef but also takes heed of old school kitchen wisdom – both of which shine through wonderfully in recipes that span everything from blue cheese and oatmeal biscuits to a malted chocolate and caramel tart. He uses ingredients too that range from old to the latest trend in flours – inspiring even the most novice of wannabe bakers to get in the kitchen and get their hands floured up.

And those with specific dietary requirements aren’t forgotten with the likes of gluten free essentials catered for. Short and Sweet is akin to having an expert artisan baker by your side, on hand to answer all your queries.

Short and Sweet by Dan Lepard published by 4th Estate, RRP £25

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