SCÉAL (Seasonal Recipes and Stories from a Modern Irish Bakery)
List Price:
$35.99
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- 1-Color Imprint: $2.00 ea.
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Product Details
Author:
Charlotte Leonard-Kane, Shane Palmer
Format:
Hardcover
Publisher:
Quadrille (September 9, 2025)
Imprint:
Quadrille
Language:
English
Audience:
General/trade
ISBN-13:
9781837833658
ISBN-10:
1837833656
File:
hbgusa-hbgusa_Chronicle_onix30_P10036776_05022026_Complete-20260502.xml
Folder:
hbgusa
List Price:
$35.99
Pub Discount:
65
As low as:
$27.71
Publisher Identifier:
P-CHRONICLE
Discount Code:
B
Weight:
30.4oz
Pages:
224
Dimensions:
7.15" x 10.1"
Case Pack:
16
Overview
Definitely the baking book I’ve been waiting for ... loving the photos, too.' – Darina Allen, Ballymaloe Cookery School
'Charlotte and Shane were right there as this bakery craze began. They really are some of the OGs and it is reflected in these pages.' – Richard Hart
'A beautiful and transportive book that brings you right into the heart of a bakery, filled with inspiration, recipes and techniques for bakers of all levels.' – Nicola Lamb
'Scéal weaves together stories and recipes with so much heart. A book that reminds you baking is about both the people and the process.' – Ravneet Gill
'I had high expectations given the names on the cover but this cookbook still managed to blow me away. It’s meticulous, generous and quietly spectacular. This is more than a cookbook – it’s a reason to clear your weekend, dust the counter and properly learn how it’s done.' – Corinna Hardgrave, Food Writer, Irish Times
SCÉAL (the Irish for ‘story’) is one of Ireland’s leading artisan bakeries.
Nestled in the charming seaside town of Greystones, County Wicklow, it is a place where husband-and-wife team, Charlotte Leonard-Kane and Shane Palmer, specialise in the mastery of sourdough bread and the delicate artistry of pastry.
Every bite from their menu reflects the essence of Ireland, and the emphasis is always on seasonal, local produce. Celebrate the fruits of Irish summer in the Poached Rhubarb and Sweet Woodruff Danish, Blood Orange Rum Baba with Mascarpone and Strawberries and Cream Maritozzi; honour traditional recipes including Granny’s Brown Bread, Apple Crumble Tart and the Classic Chocolate Chip and Sea Salt Cookie and master occasion bakes, such as Hot Cross Buns, Christmas Pudding and Pecan Pie.
From making basics such as shortbread, shortcrust pastry, jam, cookie dough, crème anglaise and crème pâtissière to slightly more advanced techniques like infusions, whipped ganaches and choux, you will learn the fundamentals of baking as well as dishes that will support your journey to successful baking. There are also recipes for seasoned bakers, such as hand-laminated croissant dough, maintaining a sourdough starter and baking sourdough at home.
Featuring stunning location photography and breakout stories on local food suppliers, SCÉAL is a cookbook that pays homage to the rich tapestry of Irish produce and the close relationship the bakery has with their community of farmers, producers and customers who share their passion for exceptional ingredients and great bakes.
'Charlotte and Shane were right there as this bakery craze began. They really are some of the OGs and it is reflected in these pages.' – Richard Hart
'A beautiful and transportive book that brings you right into the heart of a bakery, filled with inspiration, recipes and techniques for bakers of all levels.' – Nicola Lamb
'Scéal weaves together stories and recipes with so much heart. A book that reminds you baking is about both the people and the process.' – Ravneet Gill
'I had high expectations given the names on the cover but this cookbook still managed to blow me away. It’s meticulous, generous and quietly spectacular. This is more than a cookbook – it’s a reason to clear your weekend, dust the counter and properly learn how it’s done.' – Corinna Hardgrave, Food Writer, Irish Times
SCÉAL (the Irish for ‘story’) is one of Ireland’s leading artisan bakeries.
Nestled in the charming seaside town of Greystones, County Wicklow, it is a place where husband-and-wife team, Charlotte Leonard-Kane and Shane Palmer, specialise in the mastery of sourdough bread and the delicate artistry of pastry.
Every bite from their menu reflects the essence of Ireland, and the emphasis is always on seasonal, local produce. Celebrate the fruits of Irish summer in the Poached Rhubarb and Sweet Woodruff Danish, Blood Orange Rum Baba with Mascarpone and Strawberries and Cream Maritozzi; honour traditional recipes including Granny’s Brown Bread, Apple Crumble Tart and the Classic Chocolate Chip and Sea Salt Cookie and master occasion bakes, such as Hot Cross Buns, Christmas Pudding and Pecan Pie.
From making basics such as shortbread, shortcrust pastry, jam, cookie dough, crème anglaise and crème pâtissière to slightly more advanced techniques like infusions, whipped ganaches and choux, you will learn the fundamentals of baking as well as dishes that will support your journey to successful baking. There are also recipes for seasoned bakers, such as hand-laminated croissant dough, maintaining a sourdough starter and baking sourdough at home.
Featuring stunning location photography and breakout stories on local food suppliers, SCÉAL is a cookbook that pays homage to the rich tapestry of Irish produce and the close relationship the bakery has with their community of farmers, producers and customers who share their passion for exceptional ingredients and great bakes.
