The Basic Basics Baking Handbook (2018)

Discover the joy of baking with The Basic Basics Baking Handbook (2018) by Marguerite Patten, a revered authority in British cookery. This essential baking guide is perfect for both novices and seasoned bakers alike. Whether you're interested in mastering classic cakes, delightful biscuits, homemade breads, or flaky pastries, this comprehensive handbook provides step-by-step instructions and expert tips to ensure your baking success. With 192 pages of tried-and-true recipes and invaluable baking techniques, you'll learn everything from selecting the right flour types to the art of creaming and folding, making it easy to navigate through the baking process. Marguerite’s friendly and straightforward approach demystifies baking, offering reassuring guidance that encourages even the most skeptical home cooks to embark on their culinary adventures. The Basic Basics Baking Handbook is formatted without glossy photographs, focusing instead on clarity and practical advice. Ideal for anyone looking to enhance their baking skills or discover new favorites like walnut cake, muffins, and teacakes, this book is your go-to resource in the kitchen. Embrace the world of home baking today and create delightful treats for your family and friends with confidence using Marguerite Patten's timeless methods. Start your journey into the wonderful world of baking today and turn your kitchen into a hub of delicious creations!

Author: Marguerite Patten Publisher: Grub Street
Bind: paperback
Dimensions: 153 x 234 mm
Pages: 192
Publication Date: 31-05-2018

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold ? all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain’s still much loved cookery writer.