- Hardcover: 256 pages
- Publisher: HarperCollins (6 Jan. 2011)
- Language: English
- ISBN-10: 0007275943
- ISBN-13: 978-0007275946
- Product Dimensions: 19.5 x 2.7 x 25.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (633 customer reviews)
- Amazon Bestsellers Rank: 7,021 in Books (See Top 100 in Books)
Baking Made Easy Hardcover – 6 Jan 2011
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The book is a good mix of everyday favourites and modern recipes, sound technique and clever shortcuts. Whether you're new to baking or already a practitioner, it has plenty to offer --Bbcgoodfood.com March 2011
Loraine is full of easy recipe ideas [...]a truly scrumptious book. --GRAZIA
Baking Queen --MARIE CLAIRE Feb 2011
Supermodel turned patisserie chef Lorraine Pascale is the new home-baking heroine whose doable and dazzling recipes bring a fresh, fuss-free take to stove and screen --YOU 9.01.2011
She's the BBC's new home-baking heroine.
--EVENING STANDARD 11.02.2011 Liz Hoggard
The book is a good mix of everyday favourites and modern recipes, sound technique and clever shortcuts. Whether you're new to baking or already a practitioner, it has plenty to offer --bbcgoodfood.com March 2011
Loraine is full of easy recipe ideas [...]
a truly scrumptious book --GRAZIA-
She's the BBC's new home-baking heroine
--EVENING STANDARD 11.02.2011 Liz Hoggard
About the Author
A high-flying international supermodel in the 1990s, Lorraine Pascale has now turned her hand to baking. She runs the successful Cupcake Bakehouse in Covent Garden and makes cakes for the rich and famous. Her client list includes Madonna and Marco Pierre White and her celebration cakes are now available in Selfridges. She will appearing later this year on the BBC in her own half hour show.
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Top Customer Reviews
Since writing this review I have made a number of other treats from this book and have found that the tips and description really do make a huge difference - for example I have tried (failed at) baking brioche before but following the recipe here made beautiful beautiful brioche. Again, it's the descriptions that tell you how long to beat for and what it should look like that give you confidence as you bake. It also helps you to understand the chemistry behind the baking and then go on to experiment. I now do a 50% icing sugar to 25% butter to 25% mascarpone cheese topping for my cupcakes which I am delighted with. And don't miss out the sugar syrup - makes a big difference! Love love love it.
It's not all sweet baking either, which I think is good, because as much as I love to bake, tea / supper needs to be cooked as well! Chapters are Breads, Cakes, Savoury Baking, Desserts and Patisserie, Dinner Party, Sweet Treats and Basics. Book is nicely done, clean layout and plenty of pictures - not of every recipe, but a good amount of them.
The first programme in her baking series was on TV last night, and all the recipes featured on it are in the book, which is good, as it's so annoying when featured recipes are not all there in a tie in book! No worries here though. There are basic, classic recipes like Victoria Sandwich, Swiss Roll, White Bread and Breadsticks and lots more beside.
A little taster of recipes are:
I Can't Believe You Made That (Chocolate) Cake
Stout and Stilton Bread Rolls
Pear Tart Tatin
Pork Pies with Cider
Gluten Free Irish Cream Coffee Cake
Big Yummy Chocolate Chip Cookies
Sun Dried Tomato and Rosemary Palmiers
Chocolate Melting Puds
Glam Mac and Cheese
Chicken Pies with Mushroom and Tarragon
Pastilla (chicken pie Moroccan Style)
Banana Loaf with Rum and Pecans
White Chocolate and Amaretti Cheesecake
I have made only one of the recipes so far (only had the book 2 days) - peanut butter cookies. The recipe calls for 300g of peanut butter. The jar I bought had only 230g, but even that seemed too much for the recipe, and the cookies are very salty, but still very moreish. I have checked out other peanut butter cookies online, and the quantity of peanut butter is far less than Lorraine's recipe for same quantity of cookies (12). In some recipes there is as little as 30g of peanut butter, which seems about right.
If anyone else has made these cookies and disagrees or agrees with me, please let me know. Or, if Lorraine is reading these comments, please could you confirm that you do mean 300g of peanut butter to be used for just 12 cookies? Many thanks.
My orignal review ended with the paragraph above, however since then I have made a few more things from the book and now wanted to confirm what I originally thought, that the quantities for some of the recipes (certainly, all that I have made so far) seem incorrect. As I have said above, the quantity of peanut butter seemed far too much (300g); I have now made the poppyseed and parmesan lollipops, and the flapjacks. Both have been failures.Read more ›
Most Recent Customer Reviews
Title of the book says it all, its a great buy and she is so easy to understand.Published 1 month ago by Mrs. J. A. Jeffery
Really enjoyed this book. Rachael lovely personality shines through her recipes?Published 1 month ago by SusieQ