Following a career as a craft baker, Jimmy Burgess was offered the job of pastry chef with free rein in the kitchens of Glasgow hotel, One Devonshire Gardens. Here he reveals 35 years' worth of recipes of small batch baking, using traditional foodstuffs. Recipes include flour batter cakes, petit fours, speciality breads, pastries and confectionery. Cookery writer and Glenfiddich Award-winner Catherine Brown provides a revealing portrait of Jimmy's working life and the techniques he has employed throughout it. There is also practical advice on methods and equipment for home bakers.
We are a small, independent company but that does not stop us from being innovative and original. We publish more whisky-related books than anybody else and we consider that a genre where other publishers follow what we do. We also win awards from time to time and many of our writers are renowned in their fields, such as Wallace Milroy and David Stirk (whisky), Catherine Brown (food and cookery), Cameron McNeish (hillwalking), Jim Perrin and Trevor Braham (mountain literature and both Boardman Tasker Award winners) and Allan Morrison and Rupert Besley (humour).Based in Glasgow our list reflects our situation but we like to cast our publishing vision further afield from time to time and we hope that you will return to see what we are publishing in our forthcoming titles section in the future.