The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking

The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.. In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. Chapters cover basic to advanced bread making techniques, sweet pastries, savory favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties

About the Author MICHAEL JAMES is an accomplished chef and baker, who grew up in Penzance, West Cornwall before moving to London, where he met Pippa over the pass at the two-Michelin starred restaurant Pied à Terre. . They moved to Australia in 2004

MICHAEL JAMES is an accomplished chef and baker, who grew up in Penzance, West Cornwall before moving to London, where he met Pippa over the pass at the two-Michelin starred restaurant Pied à Terre. They moved to Australia in 2004.