The Complete Guide to Baking is a skilful blend of technical expertise with everyday application. With 100 recipes, each featuring cross-section illustrations, step-by-step photography and a beautiful hero image to inspire the reader, the book expertly demystifies the secrets behind successful breads and cakes. Covering everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads and sourdoughs, Pastries, Tarts, Brioches and of course, biscuits.
A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.
Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking or anyone who is simply in love with baked goods.