National Trust Simply Baking [Hardcover]

I love visiting National Trust properties and stepping back to a time where interiors featured acres of polished wood panelling, heavy textured brocades and wonderful displays of collector s ephemera, taking a turn around the gardens, then of course heading for the tearoom. The NT has got the market sewn up when it comes to proper cakes so I couldn t wait to see their beautiful new Simply Baking book, which comes out today. It lives up to expectations and I was hard pushed to choose just one cake, as they all look stunning --Reviewed by Sarah Wilson for Country Homes & Interiors Magazine, September 2012

If Sybil's recipe for Strawberry Cream Cake doesn't mentally transport you to an idyllic English country garden that the National Trust lovingly preserves, then nothing will. --Reviewed by Culinaria Libris, September 2012

Award-winning food writer Sybil Kapoor has taken the National Trust's mills, orchards and dairies as her inspiration for this round-up of classic bakes, including scones, Eccles cakes, hazelnut and raisin bread and squidgy Chelsea buns. There are also plenty of gluten-free options. Best bake: Almond blackberry cake." --Waitrose Kitchen Magazine

National Trust Simply Baking is much more than a book of mouth-watering cake recipes, although it has plenty of those. It is divided into themes such as the mill, the larder and the dairy, with savoury as well as sweet recipes. --House & Garden Magazine

National Trust Simply Baking is a comprehensive look at the rich history of the British produce with the majority of recipes accompanied by enticing food shots by Karen Thomas But at the same time it is as much about how British baking might look in the future. Because how can we know where it s going without first understanding where it has been?...this is as much a guide book to some of this country s most treasured heritage as it is to the cakes and bakes that it has inspired. --Handmade Living magazine, November 2012 issue

WE LOVED the whole book. In these days of economic and climatic gloom, how better to cheer yourself up but by knocking up a Seville orange crunch cake, a blackcurrant meringue pie or chocolate violet éclairs. The pictures are gorgeous and the recipes just beg to be tested. --The Jewish Chronicle, October 2012

This is a perfect Christmas present for anyone who loves both to bake and to eat. --http://thefoodiebugle.com/
--House & Garden magazine, November issue

If you are looking for an alternative to the many spin-offs from the BBC s Great British Bake-Off, you could do worse than this chunky, frill-free book. Sybil Kapoor has 30 years experience as both cook and food writer, and the book has a clarity and quiet assurance that makes it accessible to novices yet interesting enough to tempt the seasoned (and seasonal there is a lot on kitchen gardens) baker. --Sunday Telegraph s Christmas gift ideas feature, Sunday 25th November

--House & Garden magazine, November issue

A scrumptious book…brings together an inspiring collection of simple modern baking recipes that have influenced British baking for centuries. --The Oxford Times, 13th December

Much more than a book of mouth-watering cake recipes, although it has plenty of those --House & Garden magazine, November issue

Seasonal recipes, mouth-watering images and helpful text make this clean, contemporary book a year-round companion for any baker --The Edible Garden, April issue

Much more than a book of mouth-watering cake recipes, although it has plenty of those --House & Garden magazine, November issue

Sybil Kapoor is one of Britains s most respected food writers. She has won numerous awards including two from The Guild of Food Writers for her work on British food. Her career started as a chef in London and New York before she turned to food writing and journalism. She wrote for Waitrose Food Illustrated and the Sunday Times for many years and now writes regularly for the Financial Times, The Guardian and House & Garden. Her bestselling cookery books include Citrus and Spice, Simply British and Taste: A New Way to Cook.