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How Baking Works: And What to Do When It Doesn't

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About the Author

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.

Product details

Hardcover: 256 pages

Publisher: Ebury Press (March 1, 2015)

Language: English

ISBN-10: 009195990X

ISBN-13: 978-0091959906

Product Dimensions:

7.7 x 1 x 10 inches

Shipping Weight: 2.1 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

8 customer reviews

Amazon Best Sellers Rank:

#253,485 in Books (See Top 100 in Books)

I did not see the early bake-offs, but this guy is a winner. Very clear and thoughtful advice on cooking. I'm a scientist, so his logic is exactly what I need to understand the great mysteries of pastries and sponges.

He approaches baking with a good knowledge of science and chemistry. He shows what works and why it works, and what doesn't and why. His passion for baking is evident throughout the book.

Great Baking Book! Learned a lot

Fantastic book. Incredibly useful.

Amazing book by an amazing author. Happy to dive in and learn some new skills.

A great book, well organized, lighthearted, great descriptions of the processes of baking. The ONLY complaint I have is that I did not find a description of the milk or cream involved in the beginning area of baking ingredients descriptions. The British have excellent dairy items and a great variety of them and I could use a bit of knowledge on suitable American substitutes.. I DID enjoy the fact that the photographs were homey and not so precise as to frighten a beginning baker away from the fun. Baking should be fun, and this baker really makes it seem so! I have baked for 63 years and have tried just about everything, and I learned a lot from this book. Now, to go to my kitchen, to make his fragipane jam tart! Thank you, James Morton!!!

Unfortunately in my opinion this book is not very good and simply does nothing particularly well. The recipes are nothing special, other books have a much more comprehensive selection. Some are bizarre, such as the blueberry pizza (admittedly this is not a pizza, but I still wouldn't want to serve it to anyone). He has some explanations about how baking works, but again other books do this better. I had high expectations for this book, but it simply isn't that good in any respect. Also it must set some kind of record for the use of the word "faff" in a cook book (or any book for that matter). For those looking for baking recipes and explanations as to how baking works, I recommend just getting a comprehensive baking textbook (although some of the recipes will need to be scaled), this will give you all the information you need. Examples are Wayne Gisslen - Professional Baking , Culinary Institute of America - Baking and Pastry. If you are interested in books with an association with the show "The Great British Bakeoff", I prefer Mary Berry's and Paul Hollywood's books to this one. Mary Berry's - Baking Bible , Paul Hollywood - How to Bake (mainly focused on breads).

The explanations are very clear and easy to understand, and provide just the information I was looking for to ensure my bakes come out right.

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