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Dean's Books
Dean Brettschneider has written or
contributed to eleven best-selling and highly praised books.
 BAKED:
Treats for Breakfast, Lunch and Tea
Released: 22 May 2013
 Author:
Dean Brettschneider
RRP NZ$45.00
Paperback, Penguin Group (NZ)
A collection of more than 80 delectable recipes to bake at home from Global
Baker and
pâtissier Dean Brettschneider.
On a typical day at one of Dean Brettschneider’s many bakeries, you will find
freshly baked croissants, American-style muffins, chocolate cakes, Danish rye
bread, hazelnut biscotti, Turkish pide and a selection of homemade jams and chutneys.
In Baked: Treats for Breakfast, Lunch & Tea, Dean shares the recipes
and tricks of the trade you need to recreate these baked goods and more in your
very own home – because nothing beats enjoying a delectable treat straight out
of the oven.
Good
baking caters to every eating occasion – and so too do the recipes in this cookbook.
Taking inspiration
from all corners of the globe, the recipes in BAKED: Treats for Breakfast,
Lunch and Tea encompass what Dean’s baking is all about – simple
but stylish fare that will quickly have you and your family and friends scrambling
for seconds.
Details.
PIE
- 80+ Pies and Pastry Delights
Released: 2 July 2012
 Author:
Dean Brettschneider
RRP NZ$54.99
Hardback, Penguin Group (NZ)
A generous, mouth-watering collection of the most irresistible pastry classics
and creations from around the world, by award-winning Global Baker and
pâtissier Dean Brettschneider.
Who can resist a steaming-hot home-baked pie?
Whether it’s savoury or sweet, humble or gourmet,
individual or family-sized, a tasty pie is an enduring
Kiwi favourite. Particularly good in winter, there is
nothing more satisfying than eating a piping-hot,
freshly baked pie, tart, quiche or even sausage
roll which has just come out of the kitchen oven,
brimming with various fillings enclosed in a buttery
pastry.
Pie: 80+ Pies and Pastry Delights is the definitive
pie cookbook, unlocking the secrets to making
a truly melt-in-your-mouth pie. Complete with
meat pies, seafood pies, vegetarian pies, sweet
pies and not-quite-a-pie pies (such as sausage
rolls, flans, tarts, shortcakes, pasties, plaits,
flammkuchen and whoopee pies), Pie also includes
a comprehensive pastry-making section featuring 24
pastry recipes with all the tips and tricks for if you’re
serious about mastering pastry.
Details.
New
World Baking: My Time in Shanghai
Released: July 2011
 Author:
Dean Brettschneider
RRP S$38.00 before GST
Paperback, Marshall Cavendish International (Asia) Pte Ltd
Recognised as one of the world’s best bakers, Global Baker
Dean Brettschneider defines his baking style as New World baking—a
mix of tradition and innovation. In New World Baking: My Time
in Shanghai Dean Brettschneider shares his best recipes for
breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai
day after day.
Categorised by the dining experience—breakfast, lunch and dinner—you
can now plan your baking around mealtimes and serve up a Deluxe Fruit
and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom,
Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish
Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed
and Black Sesame Seed Petite Baguette for dinner.
Details.
To be accompanied by a TV Series on www.foodtv.co.nz
New Zealand's Hottest Home
Baker, with Dean Brettschneider
Released: March 2011
 Author:
Dean Brettschneider
RRP $35.00
Paperback, Penguin
Following on from the top-rating and highly successful television programme,
and coinciding with the launch of the second series on TV3, comes the book
of the series, New Zealand’s Hottest Home Baker, with
Dean Brettschneider.
Global Baker and series judge, Dean Brettschneider, shares
his golden rules of baking to bring the home baker a range of accessible
and inspirational recipes from the eight contestants featured in the first
series, and inspire them in their own kitchens.
The book captures all the top recipes from the show, including biscuits,
slices, breads, scones, cakes and cupcakes, muffins, savoury and sweet
pies, tarts and desserts. Filled with tips and tricks from Dean throughout
the book, the reader will be able to learn how to make professional looking
baked goods.
Packed with beautiful food photography and bustling with behind-the-scenes
action shots from the show, this is the perfect book for any aspiring home
baker.
The
Cook & The Baker
Released: 1 October 2010
 Authors:
Dean Brettschneider & Mark McDonough
RRP: $45.00
Imprint: Random House New Zealand
From a dedicated cook and an international baker comes a stunning
collection of recipes highlighting their shared passion.
Stylish, gutsy food from Global Baker Dean Brettschneider (judge of Nestlé New
Zealand’s Hottest Home Baker), and Mark McDonough of Newmarket’s highly
successful Zarbo Deli and Café. Together they have assembled this
collection of delicious recipes for the home chef – breads, entrées, mains,
desserts, cakes, cookies and pastries. Each recipe is crammed full of flavour
and colour from fabulous fresh ingredients, herbs and spices. Launched
together with the TV programme of the same name, showing on NZ's Food TV,
from October 3, 2010.
Details.
A
Treasury of New Zealand Baking
Released: 2 October 2009
 Edited
by Lauraine Jacobs
Photography by Aaron McLean
RRP: NZ$55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Random House NZ
Over 100 recipes from New Zealand’s leading food writers
and chefs, baked by Dean Brettschneider, photographed by Aaron McLean.
A treasure trove of cakes, slices, loaves, scones, tarts and muffins from
our best-loved foodwriters and chefs. Infused with love and a generosity
of spirit, A Treasury of New Zealand Baking is destined to become
a comforting kitchen companion to be treasured and passed down through
the generations.
Available at bookstores and supermarkets.
Details.
The
Menu
Published October 2008.
An inspiring collection of 15 five-course menus, co-authored
by celebrated chef David Laris and master baker and pâtissier Dean
Brettschneider.
From the breads at the start of a meal, to the starters, mains, desserts
and petit fours, these recipes will inspire and invigorate the home cook
and host.
Details & reviews.
Global
Baker - Dean Brettschneider
Released October 2007.
A book of inspirational recipes with international influences
- bread, pastries, cakes and desserts.
In this, his fourth book, Dean 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.
Details,
reviews & awards.
Taste
- baking with flavour
Released April 2005
Worldwide, bakers are taking inspiration from the alluring
new flavours they encounter on their travels. In Taste - Baking
with Flavour, award-winning authors Dean Brettschneider and
Lauraine Jacobs offer more than 50 recipes.
Clearly set out, featuring 'Keys to Success' and Aaron McLean's outstanding
photographs, this exciting new collection is for serious bakers and novice
cooks alike.
Details,
reviews & awards.
Baker —the
best of international baking from Australia and New Zealand
2001
Baker —the best of international baking from Australia & New
Zealand won the Best Bread Book award in English
at the Gourmand World Cookbook Awards 2001.
This book presents everything the home baker, professional baker or chef
needs to know about breads, cakes and pastries.
Details,
reviews & awards.
The
New Zealand Baker - secrets and recipes from the professionals
2000
The New Zealand Baker - secrets and recipes from the
professionals is a response to the interest
of both home cooks and chef bakers who want to extend their baking
skills and learn from the experts.
This comprehensive book includes technical detail and advice plus favourite
recipes from bakeries, restaurants and delis. This wonderful collection
includes new and innovative, as well as traditional styles of baking – everything
from leaven bread to croissants or honey and almond tart. The bakery section
presents recipes from about 20 of New Zealand's best bakeries.
Details,
reviews & awards.
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Awards:
Dean was the joint recipient of a prestigious "gold ladle" (known
as a Jacob’s Creek World Food Media Award) for his
first book ‘The New Zealand Baker - secrets and recipes from
the professionals’ in 2001.
The New Zealand Baker also won
'best photography award' at the World
Cook Book Awards in Perigueux, France, 2000.
Baker —the best of international baking from Australia & New
Zealand won the Best Bread Book award
in English at the Gourmand World Cookbook Awards 2001.
In 2005, Dean's work was recognised with the Wolf Blass Wines World
Food Media Award – Golden Ladle for the Best Soft
Cover Recipe Book (RRP under US$25) 2005 for his third book ‘Taste – baking
with flavour’.
In 2010, Dean's fourth book Global Baker - Dean Brettschneider was
nominated for the Best Soft Cover Recipe Book at the 2010 Le
Cordon Bleu World Food Media Awards.
These awards were judged by peers, food writers from around the world,
so they are particularly highly valued. |
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