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Dean's Books
Dean Brettschneider has
written or contributed to six best-selling and highly praised
books.
 A
Treasury of New Zealand Baking
Edited by Lauraine Jacobs
 Photography by Aaron McLean
RRP: NZ$55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Released: 2 October 2009
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’.
These awards were judged by peers, food writers from around the world, so they
are particularly highly valued. |
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