Are you between 5 and 25? If so, enter the Wicked Young Writer Awards NOW - click here for details...

Search our site
A Country Escape by Katie Fforde Read the opening extract of the brand new Katie Fforde book before its publication on 22/02/2018

What to Bake and How to Bake it by Jane Hornby, Liz Haarala Hamilton, Max Haarala Hamilton

Sue Baker's view...

50 wonderful recipes that should be part of every baker’s repertoire, the recipes range from the everyday – Vanilla Fruit scones to bakes for special occasions – Cranberry Stollen. Jane Hornby doesn’t talk down to her readers and she knows not everyone has mastered the basic techniques, the result? What to Bake and How to Bake It will give a good grounding in basic baking, you can’t but succeed.

Like for Like Reading

What to Cook and How to Cook It, Jane Hornby

Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 hours, Jamie Oliver

Who is Sue Baker


What to Bake and How to Bake it by Jane Hornby, Liz Haarala Hamilton, Max Haarala Hamilton

What to Bake & How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the baker's craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include: Simple Family Baking (such as Golden Citrus Drizzle Cake, Peanut Butter Cookies and Vanilla Fruit Scones) Morning Coffee & Afternoon Tea (such as Classic Shortbread, Jaffa Marble Loaf and Seriously Chocolatey Cookies) Special Bakes (such as Coconut Layer Cake, Red Velvet Whoopie Pies and Cranberry Stollen) Desserts & After Dinner (such as Tart au Citron, Classic Baked Cheesecake and Strawberry Meringue Cake) With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake & How to Bake It is the perfect follow-up to the already successful What to Cook & How to Cook It series.


Hornby sets out to 'take the guesswork out of baking', and with clarity and concision, that's exactly what she does. [Jane] covers all bases with a definitive collection of recipes. Impeccable step by step methods, leaping off the page in both textual and photographic form. Graphic precision and simplicity, the overall effect is one of calm in the kitchen. This weighty hardback is definitely a looker. -The Guardian Jane Hornby's novice-friendly What to Cook & How to Cook It (2010) was a game-changer for the penniless, starving student; now she is working a similar magic on Bake Off-inspired non-bakers. -Carolyn Hart, The Daily Telegraph A Gen Y Nigella Lawson. -Glamour What to Bake and How to Bake It is an exhaustively - and attractively - illustrated guide to baking, aimed at beginners. -The New York Times Book Review Novice bakers, rejoice! This photo packed guide to home baking showcases easy treats that still manage to impress. If you're ready to shed your identity as a hopeless non baker, then What to Bake & How to Bake It is your book. A gorgeous, graphic tome... It's a book to return to again and again. -Saveur This is a beautiful cookbook for amateur bakers looking to master the classics and expand their repertoires. -Sweet Paul For those looking for expert instruction on making cakes, bread, pies and more, Hornby provides an ideal place to start. -Publishers Weekly Fifty recipes for the amateur baker (read: an ideal book for you and the children) run the gamut from sheet cakes to pastry. All have step by step photos, and beautiful illustrations throughout. -Real Simple Foolproof. Demystifies the world of baking. -Eat In She brings the beauty of soft, fruit filled jelly rolls, carrot cake and more classic desserts, spelling out how to make each one step by step. Jane's attention to detail and love of instruction make it clear that this book is tailor made for the budding baker. -Tasting Table, Best Fall Dessert Books

About the Author

Jane Hornby is an experienced food writer and cook. After training as a chef, she worked as writer and Food Editor of the BBC's bestselling Good Food magazine for five years. The magazine is renowned for its clear, step-by-step style and for its totally foolproof recipes, which are tested many times. She has also edited several of the BBC Good Food's bestselling 101 recipe books. Hornby is the author of the books, What to Cook and How to Cook It and Fresh & Easy, both published by Phaidon Press. Called a 'Gen Y Nigella Lawson' by Glamour, she has appeared on national TV shows such as The Martha Stewart Show.

More books by this author
Author 'Like for Like' recommendations

Loading similar books...
Loading other formats...

Book Info

Publication date

29th September 2014


Jane Hornby, Liz Haarala Hamilton, Max Haarala Hamilton

More books by Jane Hornby, Liz Haarala Hamilton, Max Haarala Hamilton
Author 'Like for Like'


Phaidon Press Ltd


240 pages


Cakes, baking, icing & sugarcraft



I recommend Lovereading because you get honest reviews on a whole range of genres-there's something for everyone. It's the only site I need.

Sian Spinney

I love the newsletter with reviews of all the new books coming out. Can't wait to open it when it arrives in my inbox.

Rachel Aygin

I love Lovereading because of its ability to connect people that love books & unite them in a friendly, stimulating & interesting community.

Megan Olwen William

Lovereading are lovely people who send me lovely books. What's not to love?

Gavin Dimmock

I love Lovereading for the wonderful like for like author recommendations and for highlighting new books, it's a great resource for readers!


You'll always find what you never knew you were looking for and you're always spoilt for choice.

Helen Jones

A great place to go to find your next literary escape, and where you don't have to judge a book by its cover!

Suzanne Beney

Ever purchased a book, read a few pages & thought I'm not going to enjoy this? Honest book reviews mean you'll never have that problem again

Jill Peters