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

Morton, James

ISBN 10: 009195990X / ISBN 13: 9780091959906

Edité par Ebury Press, 2015

A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels or limited small stickers. Book may have a remainder mark or be a price cutter. N° de réf. du vendeur 10-A-1-3486

Synopsis :

This is baking explained in a clear, accessible and engaging manner: foolproof recipes and perfect cakes and bakes every single time from GBBO favourite, James Morton. With stunning photography and a whole host of mouth-watering treats to try, as well as tips on how to salvage baking mishaps and explanations as to why certain techniques and stages are needed, this is the only baking book you'll ever need...

'The best book ever' -- ***** Reader review
'Takes baking books to a higher level' -- ***** Reader review
'Absolutely perfect' -- ***** Reader review
'The only baking book you'll ever need to own' -- ***** Reader review
'The best baking book I've ever bought!' -- ***** Reader review
'Utterly brilliant' -- ***** Reader review
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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 wee, 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.

À propos de l?auteur: 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, applying an evidence-based approach to baking to dispell unnecessary baking myths, concoct foolproof recipes, develop original techniques and help as many people as possible become better and confident bakers. His books are the new classics for the home kitchen and essential to every baker's collection.

Détails bibliographiques

Titre : How Baking Works: And What to Do When It ...
Éditeur : Ebury Press
Date d'édition : 2015
Reliure : Couverture rigide
Etat : Good