The Handmade Loaf
Aimed at the complete novice, this illustrated book has a straightforward approach to creating over 75 recipes – with very little kneading required. Taken from across Europe, they include simple milk loaves, doughs enriched with fruit or herbs, and crisp rye breads. While commercial yeast is used for some recipes, there are clear instructions on creating a sourdough starter, and information about how different starters and grains affect flavour and texture.
The Cardamom Trail
Chetna Bakes with Flavours of the East
During her time competing in The Great British Bake Off 2014, Chetna Makan became known for infusing traditional Western bakes with Indian flavours, an approach she continues with this illustrated collection of more than 100 sweet and savoury offerings. The recipes, such as Pear and Cardamom Caramel Upside-Down Cake and Curry Onion Tart, are interspersed with information about her eleven favourite spices along with advice about combining and balancing flavours.
Fiona Cairns, the creator of the Duke and Duchess of Cambridge's wedding cake, offers bakes suitable for all ages and tastes from a 'Seaside Bucket' Neapolitan Sponge to a 'Box of Chocolates' Sachertorte. She also shares five themed party ideas that include a showpiece cake plus a selection of complementary bakes. Each project has a difficulty rating between one (easy) and three (challenging).
The Basic Basics Baking Handbook
Marguerite Patten introduces the pleasures (and rules) of baking in such a way that even beginners will achieve successful results. She shares a selection of her tried and tested recipes for family favourites, including Walnut Cake, Irish Soda Bread and Bacon and Egg Pie. Slightly off-mint.
Great British Village Show
Royal Horticultural Society
With a foreword by village fair stalwart Alan Titchmarsh and advice from cookery teacher Thane Prince and gardening expert Matthew Biggs, this illustrated compendium offers a unique insight into the particularities of a great British tradition. It looks at the RHS guidelines on selecting and presenting produce and includes interviews with show veterans and tried-and-tested recipes for cakes, chutneys and jams.
The Violet Bakery Cookbook
Claire Ptak opened the Violet Bakery in Hackney in 2010. Using simple, quality ingredients and less-refined sugars (explained in the ‘Violet Pantry’ chapter), her recipes are categorized according to time of day: mornings might mean Ham, Cheese and Leek Scones; midday Tomato and Marjoram Tart; with Roasted Black Figs reserved for the evening. There is a section for jams and one for parties, which includes Chocolate Devil’s Food Cake and a selection of icings. Felt-tip mark on lower trimmed edge.
Drawing inspiration from the National Trust's traditional kitchens, mills and dairies, orchards, kitchen gardens and hedgerows, award-winning food writer Sybil Kapoor has brought together a collection of modern British baking recipes using traditional ingredients and seasonal produce. There are recipes for every level of skill, from easy Leek Tart and Cheese Straws to Hazelnut and Blackberry Roulade and Chocolate Pear Cake – something for everyone who loves to bake.