Good food brings people together and nobody knows that better than Dean Brettschneider and his teams at Baker & Cook and Brettschneider’s Baking & Cooking School. Dean’s irresistible range of pastries, cakes and meals — served up at his bakeries and taught at his cooking school — draw people together, and he shares many of these favourite recipes in this book. With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this collection of more than 70 tried-and-tested recipes is a must-have for anyone who enjoys cooking and eating good food. Carefully written with clear and detailed steps, the recipes will guide home cooks to recreate these dishes to share with family and friends.

Dean Brettschneider is one part professional baker and one part entrepreneur. Internationally recognised as one of the world’s best bakers, Dean resides in Singapore where he heads up his baking empire. He is the founder and co-owner of Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. He is also co-owner of London-based Crosstown Doughnuts. The author of 13 award-winning books on baking, Dean also features on many TV shows that promote baking excellence, travel, food and culture. www.globalbaker.com • www.bakerandcook.biz • www.plankpizza.biz • www.bakingandcookingschool.com • www.crosstowndoughnuts.com • www.moandjoburgers.com Jenna White hails from one of New Zealand’s top wine-producing areas, Hawkes Bay. In the past two decades, she travelled around the world working with renowned chefs, including Peter Gordon in London. Previously the Executive Pastry Chef at Flute’s Restaurant at The National Museum in Singapore, Jenna joined Baker & Cook and Brettschneider's Baking & Cooking School in 2016 as Resident Chef and Development Chef, where she also teaches bread, pastry and cooking. Jenna is passionate about plating and loves to create vibrant, colourful dishes. Helen Burge is a passionate foodie, cook and entertainer. As a vegetarian, she loves to create dishes that would turn any meat lover's attention to the humble vegetable. Helen joined Brettschneider's Baking & Cooking School as Operations Manager and Tutor in 2016, after the successful publication of her charity cookbook, After Dinner Mints for Breakfast. She shares her time between taking raw food and vegetarian cooking classes, managing the marketing and communications needs of Baker & Cook’s brands and looking after her two cheeky girls.