Baker & Cook - Dean Brettschneider
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Awards:

Dean was the joint recipient of a prestigious "gold ladle" (known as a Jacob’s Creek World Food Media Award) for his first book ‘The New Zealand Baker - secrets and recipes from the professionals’ in 2001.

The New Zealand Baker also won 'best photography award' at the World Cook Book Awards in Perigueux, France, 2000.

Dean's second book, Baker —the best of international baking from Australia & New Zealand won the Best Bread Book award in English at the Gourmand World Cookbook Awards 2001.

In 2005, Dean's work was recognised with the Wolf Blass Wines World Food Media Award – Golden Ladle for the Best Soft Cover Recipe Book (RRP under US$25) 2005 for his third book ‘Taste – baking with flavour’.

In 2010, Dean's fourth book Global Baker - Dean Brettschneider was nominated for the Best Soft Cover Recipe Book at the 2010 Le Cordon Bleu World Food Media Awards.

These awards were judged by peers, food writers from around the world, so they are particularly highly valued.

A Treasury of New Zealand Baking
Released: 2 October 2009

A Treasury of New Zealand BakingEdited by Lauraine Jacobs
Photography by Aaron McLean
RRP: NZ$55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Random House NZ

Over 100 recipes from New Zealand’s leading food writers and chefs, baked by Dean Brettschneider, photographed by Aaron McLean.

A treasure trove of cakes, slices, loaves, scones, tarts and muffins from our best-loved foodwriters and chefs. Infused with love and a generosity of spirit, A Treasury of New Zealand Baking is destined to become a comforting kitchen companion to be treasured and passed down through the generations.
Available at bookstores and supermarkets.
Details.

The New Zealand Baker - secrets and recipes from the professionals
2000
The New Zealand Baker — secrets and recipes from the professionals
The New Zealand Baker - secrets and recipes from the professionals is a response to the interest of both home cooks and chef bakers who want to extend their baking skills and learn from the experts.

This comprehensive book includes technical detail and advice plus favourite recipes from bakeries, restaurants and delis. This wonderful collection includes new and innovative, as well as traditional styles of baking – everything from leaven bread to croissants or honey and almond tart. The bakery section presents recipes from about 20 of New Zealand's best bakeries.

Details, reviews & awards.

Baker - the best of international baking from Australia and New Zealand
2001
Baker —the best of international baking from Australia and New Zealand
Baker —the best of international baking from Australia & New Zealand won the Best Bread Book award in English at the Gourmand World Cookbook Awards 2001.

This book presents everything the home baker, professional baker or chef needs to know about breads, cakes and pastries.

Details, reviews & awards.

Taste - baking with flavour
Released April 2005
Taste - baking with flavour
Worldwide, bakers are taking inspiration from the alluring new flavours they encounter on their travels. In Taste - Baking with Flavour, award-winning authors Dean Brettschneider and Lauraine Jacobs offer more than 50 recipes.

Clearly set out, featuring 'Keys to Success' and Aaron McLean's outstanding photographs, this exciting new collection is for serious bakers and novice cooks alike.

Details, reviews & awards.

Global Baker - Dean Brettschneider
Released October 2007.
Global Baker - Dean Brettschneider
A book of inspirational recipes with international influences - bread, pastries, cakes and desserts.

In this, his fourth book, Dean shares recipes for bread, pastries, cakes and desserts that reflect his broad international experience. There are also extensive instructions on techniques and ingredients, and decoration tips.
Details, reviews & awards.

The Menu
Published October 2008.
The Menu
An inspiring collection of 15 five-course menus, co-authored by celebrated chef David Laris and master baker and pâtissier Dean Brettschneider.

From the breads at the start of a meal, to the starters, mains, desserts and petit fours, these recipes will inspire and invigorate the home cook and host.
Details & reviews.



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Baking Books

Dean Brettschneider has written or contributed to twelve best-selling and highly praised books.

BREAD by Dean Brettschneider
Released: July 2014

BREAD by Dean BrettschneiderAuthor: Dean Brettschneider
Format: Paperback, 208 pages
RRP: NZ$45.00
ISBN-13:978014
35 71117
ISBN-10:014357
1117
Penguin NZ

From Global Baker Dean Brettschneider comes this mouth-watering collection of more than 60 bread recipes plus detailed step-by-step instructions on artisan bread making techniques.

Bread by Dean Brettschneider is the definitive collection of irresistible recipes from a truly global baker, with stunning photography from leading food photographer, Aaron McLean.

Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites.
Details.

BAKED: Treats for Breakfast, Lunch & Tea
Released: May 2013

BAKED: Treats for Breakfast, Lunch & Tea Author: Dean Brettschneider
RRP NZ$45
Paperback, 208 pages
ISBN-13:978014
3567547
ISBN-10:01435
67543
Penguin NZ

A collection of more than 80 delectable recipes to bake at home from Global Baker and patissier Dean Brettschneider.

On a typical day at one of Dean Brettschneider's many bakeries, you will find freshly baked croissants, American-style muffins, chocolate cakes, Danish rye bread, hazelnut biscotti, Turkish pide and a selection of homemade jams and chutneys. In Baked: Treats for Breakfast, Lunch & Tea, Dean shares the recipes and tricks of the trade you need to recreate these baked goods and more in your very own home - because nothing beats enjoying a delectable treat straight out of the oven.
Details.

PIE: 80+ Pies and Pastry Delights
Released: July 2012

Pie:
                    80+ Pies and Pastry DelightsAuthor: Dean Brettschneider
RRP NZ$54.99
Hardback, Penguin Group (NZ)

A generous, mouth-watering collection of the most irresistible pastry classics and creations from around the world, by award-winning Global Baker and patissier Dean Brettschneider.

Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Particularly good in winter, there is nothing more satisfying than eating a piping-hot, freshly baked pie, tart, quiche or even sausage roll which has just come out of the kitchen oven, brimming with various fillings enclosed in a buttery pastry.

Pie: 80+ Pies and Pastry Delights is the definitive pie cookbook, unlocking the secrets to making a truly melt-in-your-mouth pie.
Details.

New World Baking: My Time in Shanghai
Released: July 2011

New World Baking:  my time in ShanghaiAuthor: Dean Brettschneider
RRP S$38.00 before GST
Paperback, Marshall Cavendish International (Asia) Pte Ltd

Recognised as one of the world’s best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking - a mix of tradition and innovation. In New World Baking: My Time in Shanghai Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day.

Categorised by the dining experience - breakfast, lunch and dinner - you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner.
Details.

To be accompanied by a TV Series on www.foodtv.co.nz

New Zealand's Hottest Home Baker, with Dean Brettschneider
Released: March 2011

New Zealand’s Hottest Home Baker, with Dean BrettschneiderAuthor: Dean Brettschneider
RRP $35.00
Paperback, Penguin

Following on from the top-rating and highly successful television programme, and coinciding with the launch of the second series on TV3, comes the book of the series, New Zealand’s Hottest Home Baker, with Dean Brettschneider.

Global Baker and series judge, Dean Brettschneider, shares his golden rules of baking to bring the home baker a range of accessible and inspirational recipes from the eight contestants featured in the first series, and inspire them in their own kitchens.

The book captures all the top recipes from the show, including biscuits, slices, breads, scones, cakes and cupcakes, muffins, savoury and sweet pies, tarts and desserts. Filled with tips and tricks from Dean throughout the book, the reader will be able to learn how to make professional looking baked goods.

Packed with beautiful food photography and bustling with behind-the-scenes action shots from the show, this is the perfect book for any aspiring home baker.

The Cook & The Baker
Released: 1 October 2010

The Cook & The BakerAuthors: Dean Brettschneider & Mark McDonough
RRP: $45.00
Imprint: Random House New Zealand

From a dedicated cook and an international baker comes a stunning collection of recipes highlighting their shared passion.

Stylish, gutsy food from Global Baker Dean Brettschneider (judge of Nestlé New Zealand's Hottest Home Baker), and Mark McDonough of Newmarket's highly successful Zarbo Deli and Café. Together they have assembled this collection of delicious recipes for the home chef breads, entrées, mains, desserts, cakes, cookies and pastries. Each recipe is crammed full of flavour and colour from fabulous fresh ingredients, herbs and spices. Launched together with the TV programme of the same name, showing on NZ's Food TV, from October 3, 2010.
Details.


Global Baker - Dean Brettschneider Brettschneider's Baking & Cooking School Plank Sourdough Pizza

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