Hachette India

Meyer's Bakery

Claus Meyer

Claus Meyer has been taking the world by storm with his fresh Nordic cooking. Now he turns his hands to all things baking. His bakeries in Grand Central Station and Brooklyn Meyers Bageri have been receiving stellar reviews. In this book Claus shares the secrets to his success.

The book is structured around the four basic types of dough - wheat whole-grain rye and enriched. Photographic step-by-step instructions explain each baking technique while troubleshooting sections provide advice. Alongside techniques Claus gives tips and tricks for achieving best results with explanations of the best flour and equipment to use. Recipes then show you how to put your new-found skills to use ranging from rye bread to cinnamon loaf from spelt bread to scones. This is the perfect guide to creating delicious Nordic breads and pastries at home.

Claus Meyer

Claus Meyer is the co-founder of Noma in Copenhagen a restaurant regularly selected as the world's best. He has published 14 cookbooks in Denmark and has hosted his own TV series New Scandinavian Cooking in Denmark and the US. Among his other business ventures Meyer owns catering fruit and chocolate supply companies. He runs a cookery school and is an affiliated professor in the Department of Food Science at the University of Copenhagen. In spring 2016 he will open a large-scale food space within the Grand Central Terminal in New York City specifically a Nordic-themed food hall informal restaurants and a 100-cover Nordic 'brasserie'.