The Great British Book of Baking: 120 Best-loved Recipes from Teatime Treats to Pies and Pasties. To Accompany Bbc2's the Great British Bake-offHardback
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- Publisher: Michael Joseph Ltd
- Format: Hardback | 352 pages
- Dimensions: 192mm x 248mm x 40mm | 1,300g
- Publication date: 19 August 2010
- Publication City/Country: London
- ISBN 10: 0718157117
- ISBN 13: 9780718157111
- Illustrations note: col. Illustrations, col. ports.
- Sales rank: 13,535
Wooden spoons at the ready for Linda Collister's "The Great British Book of Baking". This is the official book to accompany the hit BBC2 TV series "The Great British Bake-off", presented by Sue Perkins and Mel Giedroyc. This book takes us on a tour of the very best in baking our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread. With trips to notable landmarks from baking history - Melton Mowbray and Sandwich among the more famous, as well as locally loved secrets from towns and villages around the country - the book highlights the importance of baking as part of our national heritage. Over 120 recipes, as well as numerous adaptations and suggestions, cover the whole range of baking skills from sweet jam tarts to savoury game pie. These are recipes that have been passed through the generations, securing themselves as baking classics, and include recipes from the contestants of "The Great British Bake Off". Whether you want to try your hand at the delicate art of petticoat tails shortbread or dish up a hearty steak pie to a hungry family, you will be looking between the pages of "The Great British Book" of Baking time and time again, as Linda Collister has brought together the very best recipes from around the British Isles. Linda Collister has written over twenty-five books, having trained at the Cordon Bleu, then La Varenne in Paris. Sheila Keating is a food writer and author, with a special interest in the provenance of British food.
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Linda Collister trained at the Cordon Bleu, then La Varenne in Paris. She has written over twenty-five books, nearly all on the subject of baking. Sheila Keating is a food writer who has worked on a wide range of books. She has a special interest in the provenance of British food and has written the narrative introductions for The Great British Book of Baking.
By CakeAddict 07 Nov 2010
Anglophile Foodies will think that all their Christmases have come at once with this delightfully comprehensive tribute to British baking.
This is a sizable and beautifully-photographed book that is so much more than just a cookbook. Aside from showcasing some of the most-loved cakes, pastries and biscuit recipes ever to come from this part of the world, this book delivers a gloriously intimate armchair tour of the regions, briefly detailing the historical background behind each of these baked goods.
If you are like me and have never been to Britain, you'll receive quite an education about the regions and people behind the pastries and desserts. If you do happen to be British, you will love this book all the more for the authors' grand effort to collate the best heirloom recipes that you might have grown up with, no doubt heard of and perhaps even feared lost.
Perhaps, like me, you might also be pleasantly surprised by the inclusion of recipes for naan and baklava! I commend the authors on their decision to pay homage to the migrant influence on the British baking tradition. It is a delight to see that the recipe choices cover the traditional well-loved bases without overlooking the impact of modern influences on British baking over the years.
This is a great addition to any cookbook shelf and will undoubtedly be a handy volume for generations to come. It is a delicious way to discover or re-discover the flavours and heritage of this region.
With the exception of a few recipes like Game Pie (pigeon is not available for consumption where I live!), the book is suitable for beginners as ingredients and instructions are respectively available and concise. The inclusion of many useful baking tips peppered throughout the pages will be handy for beginners to the pastry arts and advanced bakers will enjoy the book as a unique gastronomic journey through this historically-rich part of the world.
This book is actually produced as an accompaniment to the BBC Series, The Great British Bake-Off, and viewers of the show will recognise the contributions of the show's contestants whose signature recipe renditions also feature in this book. The book also contains a foreword written by the judges (one of which is British Cake Diva, Mary Berry) of the original television series.
On a final note, one of the best thing about baking books like this that are published in Britain is the fact that the recipes are given in weight measures because, unlike regular cooking, successful baking really is a science, isn't it? Very handy once you have invested in a scale.