How Baking Works: ...And What to Do When It Doesn't by James Morton
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Crème pâtissière (page 23)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Crème brûlée (page 24)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Frangipane (page 25)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Caramel (page 27)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Easy caramel sauce (page 28)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Chocolate ganache (page 30)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Buttercream (page 31)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Cream cheese frosting (page 31)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Marzipan (page 34)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Crumble topping (page 34)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Jam (page 35)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Curd (page 36)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Basic cake recipe (page 42)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Granny's sponge (page 48)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Instant lemon drizzle (page 57)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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The best chocolate cake (page 59)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Praline & cream Génoise (page 67)
from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton
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Notes about this book
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- ISBN 10 009195990X
- ISBN 13 9780091959906
- Published Mar 12 2015
- Format Hardcover
- Page Count 256
- Language English
- Countries United Kingdom
- Publisher Ebury Press
- Imprint Ebury Press
Publishers Text
Does your Victoria sponge always sink in the centre? Does your choux pastry end up flat and dry? Are your brownies more soggy than squidgy? In How Baking Works James Morton takes on cakes, biscuits, macarons, pastry, muffins, tortes and more, explaining with step-by-step instructions and photographs how to achieve the perfect bake every time. He gently takes you through the essential processes, techniques and timings - and how you can adapt and customise recipes to suit your own ideas. With troubleshooting tips and over 70 original recipes including pear and vanilla upside down cake, best ever millionaire's shortbread and even blueberry pizza cake, How Baking Works explains the how and why of every single recipe.Other cookbooks by this author
- Brew: The Foolproof Guide to Making World-Class Beer at Home
- Brilliant Bread
- Brilliant Bread
- From Scratch: Sourdough: Slow Down, Make Bread
- From Scratch: Brew: Slow Down, Make Beer
- How Baking Works: ...And What to Do If it Doesn't
- Shetland: Cooking on the Edge of the World
- Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home
