Due North: people | food | places - An expedition through Australia from Tasmania to the Gulf

Acclaimed pastry chef Dominique Ansel, creator of the Cronut, shares his'building blocks'of baking for home cooks to master and mix as they please.Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more'building blocks'of desserts for home cooks to master and mix as they please.Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more.Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself. Dominique Ansel Is The Creator Of Beautiful, Innovative, And Delicious Desserts, From The Frozen S'more To The Cronut, The Croissant-doughnut Hybrid That Took The World By Storm. He Has Been Called The World's Best Pastry Chef. But This Wasn't Always The Case. Raised In A Large, Working-class Family In Rural France, Ansel Could Not Afford College And Instead Began Work As A Baker's Apprentice At Age Sixteen. There, He Learned The Basics; How To Make Tender Chocolate Cakes, Silky Custards, Buttery Shortbread, And More. Ansel Shares These Essential, Go-to Recipes For The First Time. With Easy-to-follow Instructions And Kitchen Tips, Home Cooks Can Master The Building-blocks Of Desserts. These Crucial Components Can Be Mixed In A Variety Of Ways, And Ansel Will Show You How: His Vanilla Tart Shell Can Be Rolled Out And Stamped Into Cookies; Shaped And Filled With Lemon Curd; Or Even Crumbled Into A Topping For Ice Cream. This Cookbook Will Inspire Beginners And Experienced Home Cooks Alike To Bake As Imaginatively As Ansel Himself. An Australian food adventure, from the stark beauty of Tasmania due north through red earth to the Gulf of Carpentaria.This is award-winning chef James Viles'photographic journal of his road trip from Tassie to the Top End, from Flinders Island in the Tasman Sea to the Gulf of Carpentaria. His focus is real food, where it comes from, how it's grown, tended and harvested and how it sometimes flourishes in the most hostile and breathtakingly beautiful parts of Australia. James describes the people he meets along the road and the conversations he has with foragers, food producers, fishermen, tribal elders, local farmers, all of whom are knowledgeable and passionate about Australia and Australian ingredients. James also discovers that sleeping in a swag under the stars reminds him about what matters and reconnects him to his creative self. With exquisite imagery from Adam Gibson, this is an extraordinary portrait of a country. This Is Award-winning Chef James Viles' Photographic Journal Of His Road Trip From Tassie To The Top End, From Flinders Island In The Tasman Sea To The Gulf Of Carpentaria. His Focus Is Real Food, Where It Comes From, How It's Grown, Tended And Harvested And How It Sometimes Flourishes In The Most Hostile And Breathtakingly Beautiful Parts Of Australia. James Describes The People He Meets Along The Road And The Conversations He Has With Foragers, Food Producers, Fishermen, Tribal Elders, And Local Farmers, All Of Whom Are Knowledgeable And Passionate About Australia And Australian Ingredients. James Also Discovers That Sleeping In A Swag Under The Stars Reminds Him About What Matters And Reconnects Him To His Creative Self. With Exquisite Imagery From Adam Gibson, This Is An Extraordinary Portrait Of A Country. This is award-winning chef James Viles' photographic journal of his road trip due north, from Tasmania to the Gulf of Carpentaria. His focus is real food, where it comes from, how it's grown, tended and harvested, and how it sometimes flourishes in the most hostile and breathtakingly beautiful parts of Australia. James describes the people he meets along the road and the conversations he has with foragers, food producers, fishermen, tribal elders, local farmers, all of whom are knowledgeable and passionate about Australia and Australian ingredients. James also discovers that sleeping in a swag under the stars reminds him about what matters and reconnects him to his creative self. With exquisite imagery from Adam Gibson, this is an extraordinary portrait of a country. Acclaimed pastry chef Dominique Ansel, creator of the Cronut, shares his ""building blocks"" of baking for home cooks to master and mix as they please