This fall I’m bringing my step-by-step sensibility to one of my all-time favourite subjects – baking – with a brand new book.
Whatever your level of skill or experience, What to Bake & How to Bake It will help you to bake something to be proud of.
As with the other titles in my What to Cook series, I’m taking a back-to-basics approach to 50 favourite recipes, each of which is accompanied by photos of the ingredients, a clear image of every step and a finished shot of the final product to help you cook along and achieve success every time.
I develop all of my own recipes, baking and tweaking again and again to make sure each method is simple as it can be without compromising on deliciousness. My recipes are thoroughly tested to ensure they work the first time with no nasty surprises.
Beginners will find that the text is written in a practical way, demystifying the craft of baking without bogging you down in technical information. More experienced cooks can enjoy revisiting old favourites and trying something new. Since writing the book, I’ve personally found it hugely useful to have the key recipes I turn to (such as brownies, pound cake, muffins) collected together in one neat package.
Choosing the recipe list was easy; I wanted this book to contain the 50 recipes you would find most useful for daily life, plus those special occasions when homemade says it best. From classic Peanut Butter Cookies to Flourless Chocolate Cake to freeform Apple & Blackberry Pie, What to Bake & How to Bake It covers every recipe you need to know to become a better baker.