Crust

Description

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 their 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 Bakery’s founding chef and co-owner Tom Moore shares recipes for their 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 Tart 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.TOM MOORE is an award-winning chef, 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/chef of the Gundaroo restaurant Grazing, and his first bakery, Knead, where he was awarded Australian Young Restaurateur of the year. Today, he is the chef and owner of Crust Bakery in Victoria, BC.
REBECCA WELLMAN is a food stylist and photographer, recipe developer, and writer, specializing in food and culinary lifestyle. She has contributed to Victoria’s EAT Magazine since 2007, and has cooked, styled, and photographed cookbooks including the Outlander Kitchen series, First, We Brunch, and Bisous and Brioche with co-author Laura Bradbury.CN

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