How baking works
Morton, James (Baker)2015
Book
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? 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.
Main title:
How baking works / James Morton.
Author:
Morton, James (Baker), author
Work:
Imprint:
London : Ebury Press, 2015.London : Ebury Press, 2015.
Collation:
255 pages : illustrations (colour) ; 26 cm
Variant title:
Cover title: How baking works (and what to do when it doesn't)
Notes:
Includes index.
ISBN:
9780091959906 (hbk)
Dewey class:
641.815641.8653641.8653 MOR
Local class:
641.8653
Language:
English
Added title:
Subject:
BRN:
1696477