How Baking Works

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Published on 12 March 2015
How Baking Works
Learn to use the science of baking for great results
Simple, step-by-step recipes
Stunning, inventive cakes and bakes

Who’s the author? The lovely James Morton, Great British Bake Off contestant, baker and medical student.

What’s it about? James proves how easy baking can be as he breaks down a combination of both modern and traditional recipes into easy steps, explaining the theory behind baking techniques and how to prevent common baking blunders.

Recipes we love: Pear & Vanilla Upside-Down Cake, Caramel Chocolate Fondant and Frangipane Fruit Tart.

Good book for: Anyone looking to gain a deeper understanding of baking in order to achieve perfect results every time.

You’ll like it if: You're a fan of the Great British Bake Off, tasty, well written recipes and stunning food photography.

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.