<span><span><span>Recognised as one of the world’s best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking—a mix of tradition and innovation. In </span><span style="font-style:italic;">New World Baking: My Time in Shanghai</span><span> Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day.</span></span><br /><span><span> </span></span><br /><span><span>Categorised by the dining experience—breakfast, lunch and dinner—you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an </span><span>Italian Bomboloni </span><span>for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner. </span></span><br /><span><span> </span></span></span>