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.
| ISBN: | 9780091959906 |
| Publication date: | 12th March 2015 |
| Author: | James Morton |
| Publisher: | Ebury Press |
| Format: | Hardback |
| Pagination: | 255 pages |
| Primary Genre | Cookery, Food and Drink |
| Recommendations: |
Does your Victoria sponge always sink in the centre? Does your choux pastry end up flat and dry?
How Baking Works ...And What to Do If it Doesn't features in the following genres: Cookery, Food and Drink, eBooks of the Month, Lifestyle, Hobbies and Leisure, Recommendations
Hardback. £27.00, down from the £30.00 cover price. In Stock.
How Baking Works ...And What to Do If it Doesn't was written by James Morton and published by Ebury Press
How Baking Works ...And What to Do If it Doesn't has 255 pages
£27.00, reduced from £30.00. In Stock.
