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How Baking Works
How Baking Works

How Baking Works

And What to Do When It Doesn't

COOKING

256 Pages, 7.5 x 9.5

Formats: Cloth

Cloth, $45.00 (US $45.00)

Publication Date: March 2015

ISBN 9780091959906

Rights: US

Penguin Random House UK (Mar 2015)
Ebury Press

Price: $45.00
 
 

Overview

I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons, or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into tiny, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here's to baking that just works.

Author Biography

James Morton was runner-up on Great British Bake Off 2012. He is the author of Brilliant Bread, which won the Guild of Food Writer's Award for Best Cookery Book in 2014. Now a qualified medical doctor, James combines imagination and chemistry in his recipe writing, applying an evidence-based approach to baking to dispel unnecessary myths, concoct foolproof recipes, develop techniques that work, and to help as many people as possible become better and more confident bakers.