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Product Description
Details
Following a career as a craft baker, Jimmy Burgess was offered the job of pastry chef with free rein in the kitchens of Glasgow hotel, One Devonshire Gardens. Here he reveals 35 years' worth of recipes of small batch baking, using traditional foodstuffs. Recipes include flour batter cakes, petit fours, speciality breads, pastries and confectionery. Cookery writer and Glenfiddich Award-winner Catherine Brown provides a revealing portrait of Jimmy's working life and the techniques he has employed throughout it. There is also practical advice on methods and equipment for home bakers.
Additional Information
Additional Information
| Format | Paperback |
|---|---|
| Imprint | Neil Wilson Publishing |
| Publication Date | 26 Aug 2002 |
| ISBN | 9781903238387 |
| Number of Pages | 144 |
Customer Reviews
Press Reviews
James "Mr Jimmy" Burgess' name won't ring any bells with most people. But mention him to the likes of Billy Connolly, Lulu, Robbie Coltrane and a multitude of other stars and their taste buds will start to salivate. "Mr Jimmy" was the last craft-baker to work at One Devonshire Gardens, Glasgow, a top celebrity repository. On retirement he shares his 35-year old book of recipes with the general public, offering them the chance to make his renowned shortbread, pastries and breads. From traditional Scottish fare such as Selkirk Bannock and petticoat tails to French brioche and Madeleine's, "Mr Jimmy's" range skirts the globe. Recipes for bread, pastries both sweet and savoury, cakes, sauces, desserts, festive baking, petit fours and confectionary are all accompanied by hints and occasionally their history. Although not illustrated, they are clearly explained and their descriptions conjure up wondrous tasty visions. And for those daunted by the lack of glossy photographs, listen to "Mr Jimmy" - "remember, if you never burnt anything, you never made anything" and he freely admits he is still learning today despite his three decades of experience. - Lucy Watson
