WIN: Durban duo launches book on bread
Two Durbanites have teamed up to launch a book on baking. The beautiful publication has since been nominated for an international award - and the Berea Mail and its creators are giving away two copies of the book called, A Book About Bread.
A DURBAN baker, Adam Robinson and photographer, Roger Jardine have teamed up to launch a book detailing all there is to know about bread, called, well… A Book About Bread.
The duo, who have been friends for a number of years, took on the challenge after Jardine found himself underwhelmed by the selection of cook books on sale at one of the book stores at O.R. Tambo International Airport. When the pair met up after that Jardine asked Robinson if he ever considered writing a cook book and, to his surprise and elation Robinson stated that he had already starting working on something – and 18 months later their ‘labour of loaf’ was born.
Robinson has emphasised that the book is not for novice bakers and does not feature any no quick-fix tips or shortcuts.
The book has since been shortlisted for an international award for the Gourmand World Cookbook Awards, which is set to take place in Sweden later this year. It beat thousands of other food and drink culture publications for the noteworthy nod.
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In celebration of the auspicious occasion the Berea Mail caught up with the locals to find out more about the baking and, of course, the not-so-crummy book. We will also be giving away two copies of A Book About Bread.
– What can people expect to gleam from A Book About Bread? And what were you guys hoping to achieve through the book?
AR – Fame and fortune! Joking. The book is not meant to be too serious, but it is aimed at those who have done some bread baking and want to learn more about the subject, particularly sourdough baking. The first half of the book breaks down the process into steps and the second half gives some recipes.
RJ – It’s evident that Adam makes a fine loaf of bread, the book is here to impart that knowledge. Artisanal bread tastes better and is far more healthy than processed breads. The book is here to help you achieve that at home – it’s an enjoyable craft!
– According to Robinson, bread baking tends to be “capricious”… What makes baking bread so difficult?
AR – It is an interesting matrix of time and temperature to create the right environment for the development, but not over-development of the fungus and bacteria involved in fermentation. The longer the fermentation time, the more difficult it is to control and the more sensitive the doughs. And good bread only comes from a long fermentation.
RJ – Elements of nature are unpredictable. Go with the flow.
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– What do you love most about bread?
AR – The process (including the growing and milling of wheat) and eating it.
RJ – I’ve always grown up with eating bread – not very good healthy bread, but it’s a great lunch time meal.
– Which bread is your favourite (taste wise) and which one is the trickiest of them all to bake?
AR – They are all tricky. My favourite is the 40% rye sourdough.
RJ – Potato and rosemary is a winner. I’ve attempted baking bread a few times with mixed results.
– Where were you guys and what were your first thoughts when you heard that A Book About Bread had made it into the finals of the Gourmand World Cookbook Awards?
AR – I was very chuffed.
RJ – I was a home when I saw the email. Absolutely delighted.
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– How did it come about that the book was nominated?
AR – Knowing about the awards, I drew the attention of the organisers to our book. But, other than that, I have no idea. Maybe St. Honoré (the patron saint of bakers) had something to do with it!
– What would it mean to you guys to win the international award?
AR – To win would be incredible, but I don’t expect to. There are some very well known and iconic writers shortlisted with us.
RJ – A feather in the cap.
– Besides going out and buying a copy of the book, what advice would you guys have for those who love to bake and is hoping to hone their skills?
AR – Just keep doing it. There is no substitute for practice and experience.
RJ – Bake. And bake again.
*T&Cs – Winners will be selected by Berea Mail. Competition entries close on Tuesday, 3 May and winners will be notified by via telephone. Winners to collect their copies from The Glenwood Bakery.
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