Book: Patisserie by the Baker - Issa Niemeijer-Brown
Patisserie often stands for precision and refinement, a craft that is not for everyone. Issa Niemeijer-Brown shows in Patisserie by the Baker that there is also another patisserie that combines simplicity and taste. With simple actions you can make a perfectly crispy pie crust yourself, a brownie that melts in your mouth like chocolate, and lemon crème that has all the flavour of lemon. Recipes you can handle well even without professional training. Simplicity, but exceptionally delicious. Once again, Issa shares, without any restraint, the much-loved recipes from bakery Gebroeders Niemeijer. In his familiar, clear manner, he explains the recipes step by step and takes the reader into his bakery from the very beginning. Coming from a family with French and Italian ties, ISSA NIEMEIJER-BROWN grew up in a tradition of home baking and an appreciation for quality and simplicity. He chose the baking profession after first graduating cum laude as a sociologist at the UvA. His book Een boek over brood (now fourth edition) immediately appeared on the national bestseller lists and was tipped by Trouw as the best cookbook of the year. On TV and radio, Issa has appeared as a (critical) expert on De Keuringsdienst van Waarde, 24Kitchen, Mangiare and Lunchroom, among others, and is a regular guest on June to Twelve.
Pages: 175
