Bake it better by Matt Adlard EPUB & PDF – eBook Details Online
- Status: Available for Free Download
- Author: Matt Adlard
- Language: English
- Genre: Cooking and Baking
- Format: PDF / EPUB
- Size: 86.1 MB
- Price: Free
Introduction
Growing up, it was hard to avoid being around food. My parents ran a Michelin-starred
restaurant and living directly above it meant that home and food were always intertwined.
Whether it was getting kicked o the computer so Dad could rush to print that evening’s
menu or eating ‘leftovers’ from service, life revolved around the bustle of the restaurant.
Despite all the years of being exposed to this, the one thing I knew was I never wanted to
work in food. I remember vividly being told, “Never become a chef, Matthew!”, but here I am,
albeit taking a dierent path, in the industry I never imagined being part of.
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Falling into baking wasn’t really a conscious thought. I was studying at university, and to
stem the boredom of writing essays, I decided to try out a Nigella chocolate-orange cake
recipe. Having never baked in my life, and with zero equipment at my disposal, it
unsurprisingly didn’t turn out well… at all. The cake was inedible, in fact. Most sensible
people would probably call it quits after that, but I’m a little stubborn and a perfectionist to
say the least, so failure was not an option.
Soon after, I began baking up a storm in our tiny at, attempting everything from macarons
to madeleines. Although cooking was in my blood, my early forays into baking were far from
the perfection I had grown up around, with endless hours spent ending with
disappointment after another failed trial. But a few years of practice allowed me to hone my
skills, and in 2015 I started Topless Baker (which I only slightly wince at in hindsight).
Despite laughing at the fact I took my shirt o to bake, looking back, I can see it built my
condence as a presenter and a baker, opening up doors and opportunities that I never
thought possible.
I remember taking an hour-long bus journey across London every
weekend to lm videos. I’d take stand mixers, pans, spatulas—virtually my entire kitchen.
People looked at me like I was crazy, but I knew somehow the hard work would pay o one
day. I was able to grow my social media channels, and connect with an audience of likeminded people, eager to discover the world of baking. As I grew older and my style changed,
it was time to put some clothes back on and reintroduce myself, as Matt Adlard. And with
that, learning the intricacies of French pastry became my obsession.
Being self-taught and a so-called “inuencer”—I’ve always felt a bit of impostor syndrome,
working in an industry surrounded by pastry chefs who have years and years of training.
Using the, “Oh, well my dad was a Michelin-starred chef” line was a way of trying to give
myself just a smidge of credibility I always felt I lacked. But having written this book, and
spent endless hours pulling together all my knowledge, failing more times than you can
imagine to get the recipes right, I am so proud of what I’ve created. I know I can hold my
head up and give myself some credit now.
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