Bred - Tatton, Ed; Tatton, Natasha
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SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods. Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many…mehr

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Produktbeschreibung
SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods. Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many years—including a wide array of boules, baguettes, loaves, flatbreads, buns, and pizza. As required, he uses plant-based alternatives in some savoury and sweet sourdoughs that would traditionally include dairy (butter, milk, or buttermilk) including panettone buns, hot cross buns, sticky buns, cinnamon buns, English muffins, brioche, and babka. Inside BReD, you’ll find these perfected recipes to start your journey in bread-making; along with a detailed sourdough starter guide with step-by-step visuals on making and maintaining a sourdough starter, levain, mixing, shaping, and baking methods. BReD is a complete plant-based book for bakers that goes beyond just making bread. Experienced bakers and novices alike can take their baking to the next level with gorgeous vegan baked goods from cakes, muffins, and scones to biscuits, cookies, and tarts. Passionate about a vegan lifestyle for the benefit of all people and the planet, the book also includes gluten-free recipes (bread and other baked goods), discard starter recipes to further zero-waste efforts, and an offering of dips, spreads, and accompaniments to complement the breads.
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Autorenporträt
ED TATTON is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand, and Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed’s food is compassionately 100% vegan, a movement he is passionately excited to be part of and help grow for the benefit of people, animals, and the planet. NATASHA TATTON is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–Organic Sourdough, a 100% vegan café/bakery. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She has ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people. Ed and Natasha both live in Whistler, BC.