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Leiths Baking Bible Hardcover – 18 Sep 2006

49 customer reviews

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Product details

  • Hardcover: 688 pages
  • Publisher: Bloomsbury Publishing PLC (18 Sept. 2006)
  • Language: English
  • ISBN-10: 0747581894
  • ISBN-13: 978-0747581895
  • Product Dimensions: 24.7 x 19.4 x 4.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: 373,031 in Books (See Top 100 in Books)

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Product Description

Review

'The best friend you can have in the kitchen' Nigel Slater

Book Description

The only book on baking you will need from the classic Leiths series --This text refers to the Paperback edition.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

58 of 59 people found the following review helpful By Amazon Customer on 15 April 2008
Format: Hardcover Verified Purchase
I have tried various baking books and I must say that this one has been the most successful so far with the fewest baking failures ever. In fact, every single cake I have made from this book has risen, baked to a golden yellow, or done exactly what the recipe says it should have. Containing hundreds of recipes for cakes, biscuits, cookies, muffins and breads, you will find in here an amazing collection of bakes for a special dinner party or simple (but delicious) scones for the kids' dessert. A wonderful home-baking book, this includes all the classics such as Victoria sponge and Madeira cake, as well as classics with a twist, for an example a carrot cake with a pecan-apricot crust - the best carrot cake I have ever eaten. There are plenty of traditionally British puddings and desserts, as well as continental favourites including a delectable and beautiful looking Black Forest cake. Even if you're new to baking, with Leith's Baking Bible you can be sure that this will soon turn into a new hobby and even your earliest attempts will be successful thanks to the clear and concise instructions.

The book contains recipes for citrus cakes, chocolate cakes, nut cakes, tea breads, roulades, and a section on festive baking with a wonderful Christmas cake recipe. There are biscuits for when you have just a few ingredients in your store cupboard as well as some cakes with unusual ingredients - courgette, polenta, potato, or even beetroot.

A few weeks ago I discovered a whole package of easy blend dried yeast in my cupboard which was close to the Use By date.
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49 of 51 people found the following review helpful By Beam on 20 Sept. 2010
Format: Hardcover Verified Purchase
Hard to write a short but detailed review about such a big book, so I apologise in advance for the length of this one, but I hope the detail is helpful!

I spent hours agonising over the best book for me. I am a keen and competent home baker, with a particular interest in breads and patisserie, and finally came to the conclusion that this book would be the most interesting and useful. I am very glad that I did.

It is not choc-a-bloc with pictures, although there are some lovely glossy pages at intervals in the book. So from that point of view it's not 'inspiring' (when looking through a recipe book, it is usually the pictures that inspire me). But if you are able to visualise what it is you wish to bake, have a good enough knowledge of baking to understand what certain ingredients and their quantities will result in, or are just happy to pick a recipe and see what you end up with, then you shouldn't mind not having an image for every recipe. Furthermore, what is lacking in the illustration department is more than made up for in the text one: there are HUNDREDS of recipes, each in clear-cut sections which begin with comprehensive explanations about what you may come up against.

Part 1
The book begins with a number of pages about various ingredients and their properties, as well as necessary equipment for baking. So a section about chocolate for example gives an list of differents types (plain, semi-sweet, couverture, milk etc), before talking about melting chocolate, and specific points to remember; adding liquid to chocolate; tempering chocolate and storing chocolate. This in-depth approach continues alphabetically right up to yoghurt, encompassing dried fruits, flour, sugar and so on.

Part 2
This part contains the recipes.
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8 of 8 people found the following review helpful By Bob and Billy's Mum on 20 Mar. 2010
Format: Hardcover
Time and time again I come back to this genius of a book for all my baking needs - it simply is the finest of all the baking books available today.

Comprehensive, illustrated, explained, and tested throughout - I just love to sit down and read it randomly to find a new gem of a recipe which I know will work,and taste amazing.

I'm sitting here munching my fresh baked hot cross buns, which despite years of trying, were never a true success until I followed the recipe in this book. (The bread section is amazing, my favourite bit - every bread you can imagine set out logically and simply).

Lots of hints and tips throughout - including a 'what went wrong' section in each part (very useful for unexpected dissapointments), a stunningly thorough glossary, just so much help where and when you need it.

Recommended for novice and experienced bakers alike. Brilliant.
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24 of 27 people found the following review helpful By Rosa on 2 May 2011
Format: Hardcover Verified Purchase
I bought this because Leith's `Simple Cookery' is so wonderful, but I'm disappointed with this one. The back cover and fly-leaf say it's `the only baking book you'll ever need' but don't believe it.

Don't get me wrong - there is a very wide range of good recipes here - and if it hadn't promised to give me everything (and I wasn't comparing it with 'Simple Cookery') I probably wouldn't be disappointed.

GOOD
A big selection of British and American recipes, including whole chapters on different kinds of cakes (eg Chocolate, Cakes with Fresh Fruit, Fruit Cakes, Traybakes, muffins, brownies, etc).

Also includes some savoury pies and cobblers.

NOT GOOD
There are many recipes I'd like to try, but a high proportion of complicated ones which I know won't use. There are some simple recipes, but the book doesn't believe in shortcuts even when they exist. So you won't find easy Danish pastries (see Nigella) or quick flaky pastry (see Delia).

Annoyingly, although there are loads of interesting yeast recipes, they only give quantities for fresh yeast. If you can't get this, you're told to turn to another page for info on dried yeast, but this only gives the amount of dried yeast for an 8oz plain white loaf, for richer breads you're on your own.

Any selection of recipes is going to depend on your own taste. What you won't find here are things like South African buttermilk rusks (do an internet search)or Middle Eastern baking. There's a recipe for apple crumble but no variations, so when I wanted to make rhubarb crumble and couldn't remember if you had to cook the rhubarb first, I needed Delia.
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