Ta-dah! Today marks a proud new moment: I’ve just received my preview copy of What to Bake & How to Bake It and it looks fantastic; better than I could have imagined. You can pre-order a copy here, ready for the launch in September.

I’ve written hunbakedreds of recipes for magazines and books, but nothing quite beats the satisfaction of holding my very own baking book in the flesh. It’s a bit of a dream come true. Fancy a sneak peek? Here’s the recipe for Fudgy Cheesecake Brownies to get you started.

Baking has had a huge resurgence in recent years, so with many new baking books around at the moment, what makes this one different? For me it’s Information – both in words and pictures. The more you know, the better your chance of baking success. So, just as with my other books (What to Cook & How to Cook It and Fresh & Easy), each recipe is photographed step-by-step, with clear no-nonsense explanations alongside. I know this format works and really helps people to understand more about cooking, but without having to dive too far into any heavy theory.

I personally tested all of these recipes (and their many variations) in my own kitchen time and again, ironing out the details and honing each one till it’s just-so. I then made them again for the shoot with the wonderful Liz and Max Haarala-Hamilton. My favourite shot in the book could be the tart au citron – but it’s hard to choose.

Speaking of citron, a big shout out to Kerry Lemon, who provided the super-bright illustrations that jump out as you flip the pages. And you know how really nice books have those little ribbons to mark your page? This has two. And a wipe-clean cover. Most pleasing.0503-01-summer-recipe-muffins_aw

So, what’s in the book? I set out to create a list of favourite recipes you can rely on to get you through any occasion, from big birthdays to that bake sale you forgot about till the night before. The recipe list is here, if you are feeling nosy. I bagged a bargain punnet of blueberries at the market yesterday, so I’m going to make my Blueberry & Cream Cheese Muffins ready for the weekend. You’ll find a video of how make them here. Why not bake with me and let me know what you think?


One Response to Welcome!

  1. Jo September 13, 2014 at 5:09 am #

    Hi Jane
    Congratulations on your new book! I saw the recipe for the chocolate fudge cake with condensed milk frosting. There were no eggs listed in the recipe. Is that correct?

    Thanks and Best Wishes,