Short and Sweet

Short and Sweet
Genre : Cookery
Published : 1 Sep 2011 - 4th Estate (HarperCollins)
Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan’s best recipes – and mixing science with old-fashioned kitchen wisdom – Dan has tried and tested almost every baking technique out there.

Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, SHORT AND SWEET uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.

If baking is therapy then Dan is your life coach. He’ll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country’s cutting-edge baker.


Cookbooks divide into two categories, reference and lifestyle ... Once in a decade, probably, a book comes out that is both: that has hundreds of recipes, tested by normal people rather than other chefs, with regular rather than esoteric ingredients, but is also idiosyncratic and inventive, and could only have been written by that person. I commend to you as this rare all-rounder Dan Lepard's SHORT AND SWEET, a very generous compendium (300 recipes, maybe?) of everything you can possibly do with every possible kind of flour.

Zoe Williams, Guardian

Dan is by far the most imaginative and creative baker I know.

Yotam Ottolenghi

Just when I think I’ll never need another cookery book along comes Dan Lepard’s Short & Sweet to tease, delight, beguile and tempt…This man has never, ever let me down

Nigel Slater

One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.

Sarah Randell, Sainsbury's Magazine

Dan Lepard is to baking what Lewis Hamilton is to Formula One.

Jay Rayner, Observer

Dan demystifies the baker’s art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.

Hugh Fearnley-Whittingstall

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