How Baking Works: And What to Do When It Doesn't

by James Morton

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.

Product Details

ISBN-13:	9780091959906
Publisher:	Crown Publishing Group
Publication date:	03/01/2015
Pages:	256
Product dimensions:	7.50(w) x 9.70(h) x 1.10(d)

About the Author

JAMES MORTON was runner-up on Great British Bake Off 2012 and loved for his uniquely creative approach to baking. He published his first book, Brilliant Bread, in 2013 which won the Guild of Food Writer's Award for Best Cookery Book the following year. Now a qualified medical doctor, James combines imagination and chemistry in his recipe writing, applying an evidence-based approach to baking to dispell unnecessary myths, concoct foolproof recipes, develop techniques that work, and to help as many people as possible become better and more confident bakers. His books are the new classics for the home kitchen and essential to every baker's collection.

Table of Contents

How This Works 6

Forebake 10

The Basics 22

Cake 41

Sponge 61

Brownie 83

Muffin 97

Torte 115

Biscuit 131

Short 149

Sweet 167

Choux 185

Puff 201

Meringue 219

Macaron 235

Index 252

Acknowledgements 256