Crust: Essential Sweets and Savories from Victoria's Beloved Bakery - Hardcover
$32.50
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After years teaching at his own culinary school, Tom has anticipated every baker's question (and woe) with a helpful troubleshooting section. Because sometimes your dough just won't rise--and Crust will tell you why! These are bakery-quality recipes that every home baker can make with confidence.
Crust: Essential Sweets and Savories from Victoria's Beloved Bakery - Hardcover
$32.50
Shipping calculated at checkout.
by Tom Moore (Author), Rebecca Wellman (With)
A GLOBE & MAIL BESTSELLER.
From the go-to boutique bakery in Victoria, BC, this cookbook--with over 85 recipes--satisfies every sweet, savory, and in-between craving you might have, all while making you a better baker. Every morning, for over a decade, locals and visitors alike have lined up outside Crust Bakery, eager to taste its delicious, rustic baking. It's the kind of baking you dream of filling your home with. And now, you can! Within the pages of this debut cookbook, Crust founding chef Tom Moore shares recipes for the bakery's most popular menu items, breaking them down into manageable steps and peppering in hints and tips to help you achieve success at home. You'll have no trouble making the perfect baked good, whether you're craving:- Pies and Tarts: Impress with Crust's famous Lemon Passion Fruit Slice, the genius Vanilla Crème Brûlée Tarts to go, or the breakfast/lunch barrier-breaking Bacon, Tomato, and Smoked Cheddar Quiche.
- Muffins, Scones, and Squares: Explore Tom's Australian-inspired Banana and Macadamia Muffins, or the simple yet scrumptious treat from his daughter: Abby's Favorite Chocolate Rice Krispie Squares.
- Cakes: Indulge in the multi-season celebration of Zucchini Marmalade Cake or the multi-tiered decadence of Mr. Rich Birthday Cake.
- Cookies: Share Tom's cheeky take on a Down Under favorite with Tom Tams or the "little black dress of cookies," the Pecan and Dark Chocolate Chunk Cookies.
- Breads: Nurture a surefire Sourdough Starter day by day (to use for a number of recipes) or enjoy Cinnamon Brioche Scrolls and Aussie Crunch Rolls.
After years teaching at his own culinary school, Tom has anticipated every baker's question (and woe) with a helpful troubleshooting section. Because sometimes your dough just won't rise--and Crust will tell you why! These are bakery-quality recipes that every home baker can make with confidence.
Author Biography
TOM MOORE is an award-winning chef, baker, restaurateur, and culinary teacher from Tamworth, Australia. As well as cooking in a multitude of restaurants and teaching cookery in his own private school, Tom was the owner and chef of the restaurant Grazing and his first bakery, Knead, where he was awarded the title of Australian Young Restaurateur of the year. Tom opened Crust Bakery in Victoria in 2013 and continues to enjoy Vancouver Island's fresh offerings, both at work and at home, where some of his favorite days are spent in the kitchen with his kids, his wife Pennye, and her two teenagers. His most recent culinary adventure has been opening the aptly named Victoria eatery, Tombo Eats.
REBECCA WELLMAN is a food stylist and photographer, recipe developer, and writer, specializing in food and culinary lifestyle. She was a longtime contributor to Victoria's EAT Magazine until its closure in early 2024. Rebecca has cooked for and photographed several cookbooks, including the Outlander Kitchen series, based on the bestselling novels by Diana Gabaldon. She is the author and photographer of First, We Brunch, a cookbook with photos and stories from Victoria's best-loved breakfast joints, and the co-author and photographer of Bisous and Brioche.
Number of Pages: 272
Dimensions: 1 x 10.1 x 8.1 IN
Illustrated: Yes
Publication Date: September 24, 2024
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