How Baking Works: …And what to do if it doesn’t

As a domestic baker I have enjoyed enormously having James Morton on my book shelf. His bread book is my 'go to' when I need to make sense of the methods given by the those in the industry who provide a brilliant reference point but with techniques and equipment that don't quite translate to the domestic kitchen or to a non professional.I have yet to fully enjoy this new book but the recipes look truly wonderful. Perhaps some are slightly eclectic for those new to baking but the cooking advice and troubleshooting will definitely help build confidence. I love the comment about brownies "my test of any chocolate desert is simple: eat some of the chocolate you baked with. If you'd rather have the chocolate than the brownie, you've failed'. How true - turn a couple of pages to the brownie photo and you'll never eat a chocolate bar again!This book covers an awful lot of ground. There are a lot of ideas for seasoned bakers, some excellent advice on how and why things do and don't work and a bit of a comfort blanket for those who make mistakes in the kitchen; James must have gone there in able to write this book.Not sure it's for beginner bakers but it's a beautifully presented book and it'll be on my present list this year for everyone, regardless of their ability.

This arrived on the launch date and I couldn't wait to try it out as James Morton's bread book was excellent (the focaccia recipe is brilliant!). The Instant Lemon Drizzle Cake was amazing - best I've made and certainly best I've tasted. I've made a few other recipes and all work extremely well. (See the empty plates in the office!) There is science behind the recipes - even simple things like using a different size egg can make the difference in the mixture being too sloppy or not "wet" enough making the result disappointing. The science is not over complicated so don't be put off but James does give you a good understanding the possible causes if something goes wrong with your bake. Good intros regarding various types of ingredients and equipment. Nice photos and the recipes are well laid out making them easy to follow. It's a really good buy for new and experienced bakers.

I bought this book because I wanted to know why. (I used to drive my mother nuts as a child). It seems to me that to be a really good baker you really need to thoroughly understand the science and core principles behind it. The book certainly delivers that along with some very good recipes along the way.The book begins with the properties and handling of the key ingredients. It moves on to the basic components such as caramel. Then types of recipe, cakes, sponge, short pastry and so on. All very well explained in the author's slightly idiosyncratic style. The supporting recipes are very good, with neat flavour combinations.Recommended to anyone who wants to avoid errors, correct them if they happen, and to fly without recipes.

This is a great book for the novice baker or anyone who wants to up their game, as it explains exactly what to do and why, with tips on how to adapt and troubleshoot recipes. I thought I couldn't bake until I got this book - thank you, James! It's really given me the confidence to keep trying if something doesn't work first time and to change things up in my bakes.Unfortunately, I'd only owned How Baking Works for a few months when I had to go on a low fodmap diet and give up most wheat. In many recipes, James says that the flour can simply be substituted with GF flour, but I've found this just doesn't work well. There are some useful tips around GF baking, e.g. adding bananas to muffins or oats to cookies, but in general I think he overestimates how well GF flour works in a recipe that wasn't designed for it, and/or underestimates what can be achieved gluten free.I still sometimes refer to this book for general techniques and troubleshooting, but I have a separate book for gluten-free recipes, and I'd recommend doing the same for anyone who occasionally or permanently needs to bake without gluten.

It is probably the best cook book I own. Written with wit and humour, showing no nonsense approach to cooking and baking. James Morton knows what he is talking about and explains the science behind baking in a way that makes perfect sense to everybody. I am so impressed that I will now order Brilliant Bread and anything else that James publishes!

Having read, digested and made so many of the recipes from James's first book on bread, I really couldn't wait for this. I love understanding the science behind baking and why things work. This book hits the nail firmly on the head in a very clear, concise and easy to understand manner. It's difficult to find an original book in the ever-crowded world of baking books, but this is one of them.It's not at all condescending as some cook books (including the way some previous GBBO contestants books have been) and you don't need to be at all techy to read, understand and use it. Whilst it's early days yet, the couple of things I have made have come out exactly as I wanted. To be honest, I've spent most of the time just reading the narrative and explanations that James writes in a conversational manner as if he's sitting on the other side of the kitchen table having a coffee!I cannot recommend it highly enough - great job James. Now get back to the kitchen and get the third book written!!!

Book was in really good condition as described in the ad and delivered was fast.

I am quite an experienced baker but I am always looking for new recipes/ideas and after a success with the recipes from Brilliant bread decided to give this one a go.I like the way the book is set out giving a basic technique for each category cake, pastry, biscuit etc, followed by recipes and variations. I and more importantly my teenage daughter who is just learning to bake found it all simple to follow and James light conversational tone is a pleasure to read.All the recipes use easy to source ingredients and a minimum of baking equipment,broken down into essential equipment and desirable but not always necessary equipment. The essential equipment list does include a phone for timing and googling which my daughter thought was totally normal although I have always used a kitchen timer or the oven clock.I would recommend this book to those new to baking but also to experienced bakers who may find some fresh ideas, as I did.

Very helpful book, even for experienced bakers. Well written and he explained things well, also, some very good hints and ideas. I love the recipes, as they don’t require “hard to get” ingredients, and are simple, but showy. Book arrived very quickly.

I have already made about 10 recipes from this book and they have all been a success!James Morton, in my opinion, knows what he's talking about. He gives excellent explanations, the photos are very useful and the recipes are easy to follow and they all RESULT!Now, every time I want to try a new recipe, the first thing I do is check if it is in this book, because I am confident that it will be delicious and I will be able to make it.If you are a fan ofThe Great British Bake Off you should have this book.Ya he hecho unas 10 recetas de este libro y todas han sido un éxito!James Morton, a mi parecer, sabe de lo que habla. Da excelentes explicaciones, las fotos son muy prácticas y las recetas fáciles de seguir y todas RESULTAN!Ahora, cada vez que quiero probar una receta nueva, lo primero que hago es revisar si está en este libro, porque confío que será deliciosa y podré hacerla.

I purchased this book after having James Morton's bread recipe book, which I use often. Love the explanations in this one, because I like understanding why I'm meant to do something one way and not the other. It also helps me decide how I will potentially adapt recipes. I haven't tested all the recipes, but the ones I did try were very good.

So much knowledge and useful help. Even I can bake using this book. I loved James in the Bake Off Show and I love his book.

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.