Book Review: How baking works by James Morton
If I said “I have a book to review by James Morton” you might think who? But if I said “the sciency guy from the Great British Bake Off 2012” you’d know instantly who I was talking about.
How Baking Works: …and what to do if it doesn’t (Ebury press), is James’ second book (the first was Brilliant Bread) and it does exactly what it says on the tin – to the extent that I have been slowly reading “How baking works” cover to cover. I don’t think I’ve ever read a baking book like that before. I even wanted to take it on the train to read last week- but it’s a bit heavy and not to mention obsessive for that!
The book starts off like most with a description of ingredients and techniques but the point of difference here is that James goes into the nitty gritty sciency background of what happens during baking, like when sugar and butter are combined (the sharp edges of the sugar cut through the molecules of the butter to create air pockets- in case you were wondering? That’s what gives your cake it’s rise). I find it all so interesting. I can’t remember all the tips so I’ve started writing myself a cheat sheet on my folded paper bookmark.
Some of the facts are a bit too sciency for me and go straight over my head but what I really like about this book is that before every recipe James explains what you should and shouldn’t do for that type of baking. There are step by step pictures with explanations on what to look for and what to avoid in some tricky sections and let’s face it we can all do with a bit of that kind of help from time to time.
There are plenty of recipes in each section of the book including – Cake, Sponge, Brownie, Muffin, Torte, Biscuit, Short, Sweet, Choux pastry Merringue and Macarons. It makes me all hungry just thinking about it. As I read through the pages I want to bake everything! Crème Pật anyone? They talk about it on TGBBO all the time but I’ve never made it and I only now know how to and what the ingredients are? I think it’s the way he talks when he writes. You feel like he’s sharing his best kept secrets with just you!
How Baking Works: is available through this affiliate link on Amazon
So, how would you like to win a copy of How Baking Works: …and what to do if it doesn’t?
Those lovely people over at Ebury Press have given me a copy to giveaway. All you have to do is leave a comment below answering the following question AND enter via the rafflecopter site (just click below to be taken straight through to the competition) A winner will be randomly selected on 21st July. Good luck!
What baking question would you have asked James to answer?
Click on the link below to enter
a Rafflecopter giveaway
CakesBakesAndCookies.com Terms & Conditions
This giveaway will close at 12:00 on 21 July 2015. Leaving a blog post comment is a mandatory entry option. This prize is offered by Ebury Press. I am hosting it on behalf of Ebury press. Please note, I am not responsible for posting the prize out or providing it. Ebury or their representative will send out the prize, the winner must provide their name, address once contacted. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘How Baking works’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.
Disclaimer: The book in this post was sent to me by Ebury Press (Thanks you guys I can’t get enough of it) All thoughts and opinions and entirely my own.