When Beardy Bestie Fran came over for our marathon baking weekend, she zeroed in on this cookbook from James Morton, How Baking Works. We’re both big Great British Bake Off fans and James was definitely a popular contestant – his sweet, easygoing nature while producing delicious bakes definitely won us over. Having met him at a baking event, I can confirm that he is lovely to fans in person, as well. Having loved his first book, Brilliant Bread (the go-to in our house for bagels), I was excited to see this follow up book. I was excited, Beardy Bestie Fran was thrilled.
I would definitely count this as a technical baking book – so of use both to new bakers as well as those who just want to perceptibly tweak their baking to be a bit better. The book is structured a bit differently from most cookbooks. For example, the biscuit chapter contains detailed, step by step instructions to making basic shortbread biscuits (along with photos), a list of substitutions, and then the chapter is all built around that basic recipe. showing you how to use the technique as a building block for recipes.
I would really recommend this cookbook for anyone who wants to improve the quality of their bakes – definitely worthy of a technical bake win for James.
Chocolate Orange Cookies (from How Baking Works)
150g salted butter, softened
160g caster sugar
Zest of 1 large orange
1 large egg
1 teaspoon orange blossom water
225g plain flour
1/2 teaspoon baking powder
I received a copy of How Baking Works to review, but all opinions are my own. This post has affiliate links, so if you decide to buy a copy, help finance my cookbook addiction!