I love Dee Rettali's baking – she is obsessed with flavour. A bold and beautiful book

Diana Henry

This isn't just another book about baking; it's a whole new way of approaching it

Sunday Telegraph

A world away from your average sugar-laden creations. Instead, [Rettali] harnesses flavour-building processes such as using sourdough starters, fermenting batters before baking, steeping fruit and making herb infusions. Among her many stand-out bakes are turmeric custard and roast pear brioche buns, Spanish fermented butter cake with fizzy apricots, and ras el hanout and black treacle cake, scattered with chilli flakes

Waitrose Weekend

Typical sweet bakes not your style? Dee Rettali of London's Fortitude Bakehouse uses sourdough starters and fermented batters to create buns and cakes with intensified flavours. Emphasising the craft of baking, her recipes rely on herbs, spices, and fruit for character, and many can be made in straightforward fashion before you try the fermented version.

Delicious Magazine

Over a lifetime of baking, Dee Rettali has honed her recipes to bring out intense flavour using forgotten craftsmanship. Here she shares the sourdough cakes and simple breads she creates for her bakery – Fortitude Bakehouse in London – full of deep flavour and generations of artisanal technique.

Daunt Books, Books of the Year

A whole new world of baking

Sunday Telegraph Travel, Books of the Year