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How Baking Works ...And What to Do If it Doesn't by James Morton
  

How Baking Works ...And What to Do If it Doesn't

Cookery, Food and Drink   eBook Favourites   eBook Favourites   

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BBC’s Bake-Off finalist, James Morton ensures you’ll never suffer with a soggy bottom again, taking readers through the how and why of baking. All of his 70 recipes come with full step-by-step instructions and illustrations to ensure the best results. Once you’ve got it right then you’ll find out how to adapt and change the basic recipes providing endless variations on his very tempting confections.

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Synopsis

How Baking Works ...And What to Do If it Doesn't by James Morton

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.

About the Author

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.

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Book Info

Publication date

12th March 2015

Author

James Morton

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Author's Website

bakingjames.co.uk/

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Publisher

Ebury Press an imprint of Ebury Publishing

Format

Hardback
256 pages

Categories

Cookery, Food and Drink
eBook Favourites
eBook Favourites

Cakes, baking, icing & sugarcraft

ISBN

9780091959906

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