“Right off the bat, I have to start by saying that although I completed my stage at a hotel restaurant and then moved on to be a pastry chef and then an executive pastry chef, I am, at heart, a home baker.” ~Daphna Rabinovitch
Daphna Rabinovitch has been an enthusiastic baker from her childhood right through to a distinguished career as a pastry chef. InThe Baker in Me she brings years of experience and a keen eye for details to a comprehensive guide that lets home bakers take charge of their kitchen. Science-based and technically sound, Daphna provides a nonetheless warm and approachable guide to baking better than ever.
The book includes recipes such as:
Five Spice Butter Cookies
Just for the Fun of It Blondies
Rhubarb Coffee Cake with White Chocolate
Seed Bread
With chapters for cookies, bars, cakes, chocolate, muffins and quick breads, and pastries, as well as smart guides to technique, ingredients and equipment,The Baker in Me is will be a trusted, lasting resource in kitchens everywhere.
Daphna Rabinovitch has worked as a pastry chef, a personal chef, the director of theCanadian Living Test Kitchen, and the senior pastry chef at the prestigious David Wood Food Shop. She is the co-author of two cookbooks, and a graduate of Tante Marie’s cooking School and a baking apprenticeship in Tuscany. She lives in Toronto.
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