x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Annie Bell's Baking Bible: Over 200 Triple-Tested Recipes That You'll Want to Cook Again and Again by Annie Bell

Search this book for Recipes »

Notes about this book

  • lizbie on November 02, 2013

    Very reliable, and with a wide range of recipes.

Notes about Recipes in this book

  • Polka dot cookies

    • adewar on February 16, 2016

      These cookies had a very good flavour of butter, golden syrup and chocolate. The instructions for the recipe are precise even down to the weight of each ball of cookie dough. However after pressing the Smarties into the cooling cookies as instructed, the cookies continued to shrink slightly as they cooled, pushing the Smarties out again. In the end we had to dab the back of each Smartie with royal icing and re-stick them all on.

  • A luxurious fridge cake

    • Jane on June 09, 2014

      This was heaven. Anyone who loves the English fridge cake tiffin will love this, which kicks it up a notch with Cointreau soaked raisins and top quality dark chocolate.

  • Cannelés Bordelais

    • sharifah on March 28, 2016

      Well, what a disaster! My OH said you've never burnt anything to a crisp like this before! I did everything as instructed. I used an aluminium tin, larger 5" x 5" and followed her oven instructions. 5 mins at 230C fan (my oven does not go to 250C fan), then 160C fan for an hour. She said if it's a larger tin size (which mine is) add another half an hour. And this is when I suspected something was wrong. How can something so small bake for an hour an a half? But I did as I was told...and voila! Burnt to a crisp! She used mini silicone moulds...I used larger aluminium tin...is that where it went wrong? First disaster from an Annie Bell book!

  • Blueberry and orange muffins

    • sharifah on June 24, 2013

      I have made this twice now - and the second time was much better; I used large eggs instead of medium and used a mixture of freshly squeezed orange juice and bottled orange juice. I followed her tip and sprinkled demerara sugar for a crunchy top. Very, very nice. Light, fluffy and orangey - I think it's the use of extra virgin olive oil which gives this recipe an extra edge

  • Chocolate raspberry crumble muffins

    • adewar on November 24, 2015

      Sophisticated flavour and looks very pretty with the crumble topping

  • Classic tearoom chocolate Victoria

    • adewar on November 24, 2015

      Looks beautiful and keeps well. Good birthday cake for family member.

  • Salt caramel cheesecake

    • EGod on October 04, 2013

      This was my first recipe to make from this book and it was so easy, quick and delicious, everyoen loved it. I substituted Quark for the low fat cream cheese, which is even lower, virtually no fat, and it was light yet still creamy and with less guilt = same pleasure, it worked. No one guessed, or said anything either.

  • Good old-fashioned sticky ginger loaf

    • lizbie on August 16, 2013

      could do with a bit more ginger

  • French apple cake

    • sharifah on March 18, 2013

      OH said that this is the best cake that I have ever made! Very light, moist and not too sweet. So delicious served warm with cream. I didn't bother with the apricot jam finish as I didn't have any apricot jam in the house. If I did, I'm sure I would've rated it 5.5 stars if I was allowed.

    • Jane on December 01, 2015

      Nice cake. I found it took even longer than the 50-60 minutes baking time suggested before the tester came out clean - probably more like 70 minutes. I did the apricot glaze and I would say it makes it look more special, as well as adding an extra flavor element.

  • Plum and frangipane tart

    • adewar on November 24, 2015

      Nasty! Stodgy and peculiar. I did not like hazelnut being used in place of almond.

  • Deep blackberry and apple streusel

    • adewar on November 24, 2015

      Amazing, extremely simple and a lovely alternative to crumble or pie. Rhubarb version is just as good. Friends and family have asked for recipe- always a good sign!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0857830252
  • ISBN 13 9780857830258
  • Linked ISBNs
  • Published Oct 11 2012
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

In this beautifully illustrated book, Annie Bell explains the techniques that produce perfect results every time, whether baking sponge cakes, biscuits, brownies, muffins, macaroons or meringues. She creates sweet treats for all occasions, from children's birthdays to Christmas, sharing her fail-safe recipes that will ensure you never again bake a cake that fails to rise or sinks in the middle. And with recipes for everything from really great chocolate brownies, to a delicious carrot cake and tangy lemon and polenta cake, all packed into one practical volume, this is an indispensable guide to becoming a brilliant baker. It is the only baking book you will ever need.

Other cookbooks by this author