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James Morton was runner-up on Great British Bake Off 2012. He learnt to bake with his granny, growing up in the Shetland Isles. James is studying medicine at the University of Glasgow. This is his first book.
Does your Victoria sponge always sink in the centre? Does your choux pastry end up flat and dry? Are your brownies more soggy than squidgy? In How Baking Works James Morton takes on cakes, biscuits, macarons, pastry, muffins, tortes and more, explaining with step-by-step instructions and photographs how to achieve the perfect bake every time. He gently takes you through the essential processes, techniques and timings - and how you can adapt and customise recipes to suit your own ideas. With troubleshooting tips and over 70 original recipes including pear and vanilla upside down cake, best ever millionaire's shortbread and even blueberry pizza cake, How Baking Works explains the how and why of every single recipe.
James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle tank tops, spectacles and eccentric cake designs, this softly spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of proper bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
The definitive account of the Krays' world, their criminal activities and two lives spent running the Firm. Until now books on the Krays have been subjective and incomplete - memoirs by police officers and witnesses, or whitewashing accounts and affectionate recollections by friends and family. This will be the first wholly objective look at how the twins came to power, fell and, at least in the public eye, rose again. The book will draw together the many often conflicting versions of events - at least five reasons have been offered for the death of George Cornell - and separate fact from fiction. It will include many stories never previously disclosed, such as: * Charlie Kray's real position with his brothers. In recent years there have been allegations that he was both a serial molester of women and a police informer, both far from the general picture of a hail-fellow-well-met man manipulated by his younger brothers. * The Krays' bribing and intimidation of witnesses and their use of solicitors and the clergy to set up potential defences against police action. * Just how many people did they kill, or were killed on their behalf? The book will examine claims that they killed up to 30, including an analysis of their possible involvement in the deaths of lawyer David Jacobs and former world champion boxer Freddie Mills.
Gangland Sydney details the exploits of an unforgettable cast of villains, crooks and mobsters who have defined the criminal and gangland scene in Sydney from the mid-1800s to the present day.In this compelling book, Britain's top true crime author James Morton and barrister and legal broadcaster Susanna Lobez track the rise and fall of Sydney's standover men, contract killers, robbers, brothel keepers, biker gangs and drug dealers, and also examine the role of police, politicians and lawyers who have helped and hindered the growth of these criminal empires.Vivid and explosive, Gangland Sydney is compulsive reading.
Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It's much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers? James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.
After 30 years of ever increasing aid, most African countries are no better off than they were at independence - indeed, many are slipping back and earlier economic and political achievements are being undermined. This book attempts to answer the questions: Why? What went wrong The author argues that the widespread theory of putting the last first is fine in theory but that in practice the last is unaffected He looks at aid as an essentially top-down exercise and discusses the failure of ambitious projects because of over-ambitious targets and inadequate controls. He also tackles the thorny question of whether aid to Africa shouldd be stopped so that the continent's economic evolution should be allowed to proceed at its own pace, without outside attempts to short-circuit the process. He looks at various approaches: aggressive intervention, greater financial accountability as a condition of aid, long stays in the field by donor staff, and finally and most radically the ultimate in bottom-up approaches: direct cash transfer. All these issues are informed by the author's long experience as a development official in Africa, the Middle East and Asia.
A wonderful slice of home, food and family from one of the most beautiful places on earth: this book is heaven. Jenny Colgan SHETLAND is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place. And for James and Tom Morton, it's home. Shetland: Cooking on the Edge of the World explores life on an island with food, drink and community at its heart. Surrounded by crystal-clear waters, Shetland seafood is second to none. The native sheep roam freely. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years. This is a heartfelt book, full of passion for place and community. The recipes celebrate the very best the isles have to offer, feasting on the ocean's harvest and the treasures of croft land and cliff face. There is cooking fuelled by necessity and thrift and, as you might expect on Scotland's Norse edge, there are drams and parties galore. With spectacular photography by Andy Sewell, Shetland celebrates a very different kind of island paradise.
Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process. The craft beer revolution is upon us. All over the world we're enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don't need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes. With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. Brew isn't like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow.