Books

How Baking Works

James Morton

I want to show you how baking works. I want to prove how easy baking can be.

Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one.

Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve.

And for baking veterans, this book tells you why you're doing what you've been doing all these years.

Here’s to baking that just works.

Brilliant Bread

James Morton

Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year.
James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy.
James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques.
Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.

Biography

James Morton was runner-up on Great British Bake Off 2012 and loved for his uniquely creative approach to baking. He published his first book, Brilliant Bread, in 2013 which won the Guild of Food Writer's Award for Best Cookery Book the following year. Now a qualified medical doctor, James combines imagination and chemistry in his recipe writing, applying an evidence-based approach to baking to dispell unnecessary myths, concoct foolproof recipes, develop techniques that work, and to help as many people as possible become better and more confident bakers. His books are the new classics for the home kitchen and essential to every baker's collection.