Dan Lepard is a London-based baker and food writer. His books, which combine easy-going style with an in-depth understanding of the science of baking, have established him as the alternative baking guru for a generation of young cooks and chefs. His first book, Baking With Passion (1999), was also the first book to champion an artisan bakery in Britain and went on to win the Guild of Food Writers’ Cook Book of the Year Award and was short-listed for the André Simon Food Book of the Year. His next book, The Handmade Loaf (2004) combined his writing with his skills as a photographer and gained a cult following as it encouraged long-process dough making at a time when bakeries were still speeding their production. He followed this with the baking chapter of The Cook's Book (2005) which won the James Beard Foundation Book Award in the USA and has sold over 400,000 copies. On the side he photographed Giorgio Locatelli's masterwork Made In Italy (2005), winner of the Glenfiddich and World Gourmand awards; wrote the British chapter in the Dictionnaire Universel Du Pain (Laffont Paris, 2010); photographed Hawksmoor At Home (2011); and co-authored and photographed Comptoir Libanais (2013) and Comptoir Libanais Express (2014). His latest book, Short & Sweet (4th Estate) has been a best-seller since its launch in 2011, and won the UK’s prestigious Andre Simon Award, Cook Book of the Year, 2011. He writes a monthly baking column for The Sydney Morning Herald’s Good Food section, and for 8 years prior to that had a weekly baking column in The Guardian (UK) newspaper. Dan lives in London with his partner David.