FREE Delivery in the UK.
Only 6 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
British Baking has been added to your Basket
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Get this book fast, expedited shipping available. We guarantee the following - No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. Very little wear and tear.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 8 images

British Baking Hardcover – 17 Mar 2011

4.5 out of 5 stars 70 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
£20.00
£7.99 £0.01
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
£20.00 FREE Delivery in the UK. Only 6 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Special Offers and Product Promotions


Frequently Bought Together

  • British Baking
  • +
  • Lily Vanilli's Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery
Total price: £27.44
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



 get baking  get baking


Product details

  • Hardcover: 288 pages
  • Publisher: Square Peg; First Edition edition (17 Mar. 2011)
  • Language: English
  • ISBN-10: 0224086618
  • ISBN-13: 978-0224086615
  • Product Dimensions: 19.4 x 3.1 x 25.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Bestsellers Rank: 128,587 in Books (See Top 100 in Books)

Product Description

Review

"Oliver Peyton is a pastry, pudding and dessert nut. No one better to do a baking book" (Prue Leith)

"This beautiful book should be in everyone's kitchen" (Heston Blumenthal)

"A gorgeous celebration of our baking heritage" (John Koski Mail on Sunday, You Magazine)

Book Description

A mouthwatering and must-have book of British treats by London's foremost bakers.

See all Product Description

Customer Reviews

Top Customer Reviews

Format: Hardcover
I'm a keen baker and I can't resist saying this book takes the biscuit. It has a huge range of recipes - biscuits you can take to the office, puddings you could do for a dinner party, and cakes for every occasion. Some of the recipes are dead simple and some are quite tricky - but everything I've attempted so far have been methodical and with a pleasingly good result. My favourite is Lemon Drizzle but I'd also highly recommend the brownies and - if you want impress someone - the chocolate marble cake with white chocolate icing.

Oh and I forgot to mention it's BEAUTIFUL!
Comment 35 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I'll often pop into the Peyton and Byrne bakery at St Pancras on my way home from London and I have always said the cakes there - both the taste and the presentation are head and shoulders above your other trendy bakeries. I've been waiting for this book for a long time!
Peyton and Byrne is different because quite simply, its British. Unlike American style bakeries and cook books (which I also love by the way) the recipes are slightly more traditional and all about the quality/ ingredients. Its like the bero cook book for cool kids!!!!
The photos are gorgeous, as is the presentation of the whole book. I also really like how each recipe states how long the finished product will keep for.
My favourite feature of the book is that he refers to Fairy Cakes - not Cup Cakes - and having bought them and baked them, they taste and look totally delicious.
Buy the book, you wont be disappointed!
Comment 35 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
This is my favourite recent cookbook and one I'm glad I bought.

It's designed gorgeously as some of the other reviewers have said - simple and not fussy, with inducingly mouthwatering super-duper photos of the recipes. About 90% of the recipes have accompanying pictures, which is a huge plus for me.

Chapters are; Techniques and Equipment, Biscuits, Cakes, Fairy Cakes and icings (huzzah - a return to Fairy cakes!), Fruity cakes, Tarts and pies, puddings, Breakfast goods, A cup of tea and a bun, Special Occasions, and Basics. Basics covers meringues and a few pastry recipes, plus things to cook and prep that accompany baked recipes, like lemon curd, brandy butter and a new one for me, pastry cream.

There's a superb range of recipes here. Most of them are the classics that you've probably either done before or want to have a go at like Bramley apple pie, eccles cakes, and a Victoria sponge, to things that you may not have heard of, like Cornish saffron cake, and poor knights of Windsor (an adult eggy bread with some alcohol), and recipes that should impress anyone - the carrot cake with honey cream cheese icing, and the marshmallow teacakes (never seen that in a recipe book before) to name just two. I've also noticed that these recipes aren't overloaded with fat and sugar, in the way that Nigel Slater's cakes and deserts aren't either.

Each recipe has the prep and cooking times, as well as how long it keeps, and the instructions are clear and detailed. All very helpful.

I made the banana nut loaf and the buttermilk scones, both very good but the loaf was out of this world! Substantial and not sickly, it was like no other banana loaf I've made before. Don't know if it was the butternut milk used that made the difference but it was terrific.

A small criticism is that at the back I would have liked a list of stockists but apart from that, this book is just magnificent.
1 Comment 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
This is what it should be - a good, sound baking book (that also happens to be beautifully packaged) with recipes that are clear and give reasons for why some steps need to be taken. The meringue recipe (in which you are instructed to warm the sugar to achieve a satin-like finish) is terrific.
It's full of recipes for classics and, after trying several of them, I feel confident that this is a book of recipes that work.
Comment 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
The design of the book is very simple which works really well with the theme of traditional British baking. The instructions are easy to follow and all the ingredients can be found in the supermarket. I like that dried yeast is used in the dough recipes - certainly makes life easier.

There are photos for most of the recipes which are full-page and I think they're really great. There are nice big close ups and most of the photos are of slices or the whole dessert with a piece taken out so you can really see what the cake/tart/pies etc looks like inside. It's really useful when you're baking to compare your efforts to someone elses. It also makes it looks like everything must be delicious as there is a bit missing with crumbs around the edges of plates!

The book has a short 4 page technique and equipment section at the start which would be very useful for the novice baker. The book is then split into 10 chapters including Biscuits, Fruity Cakes, Breakfast Goods and A Cup of Tea and a Bun! I'm pretty sure everyone would find something to make from each chapter.
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Sally on 29 Oct. 2011
Format: Hardcover
This book is just what I wanted! Good British Baking at it's best. Nothing I've made has failed yet! I've made the Bakewell Tart several times and entered it for the local allotment show -using home made jam and fruit from the allotment. I won 2nd prize - not bad for a novice!
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I find it hard to believe that people have tried recipes from this book without any problems - they must have been lucky! I've been baking for decades and none of recipes I've tried worked perfectly. I know it's not just me because other reviewers have had similar experiences. I've already discussed the failings of the Apple and Blackberry crumble in a comment, so, as a test, I tried the simplest cake I know - Victoria sponge - I've never had a failure with that yet. The oven timings and/or temperature simply were way out. I know ovens vary a lot, and mine is a trashy bit of Italian junk I wouldn't wish on anybody. Nevertheless, I have been baking successfully with it for nearly five years (I'll soon be able to convince myself that it's reached the end of it's useful life!). With the best baking books, I find it works well in ventilation mode if I bake at 10 deg. lower than the recommended temperature and for a few minutes less than the recommended time. My Victoria sponge using these criteria was liquid in the middle and nicely light brown on top! I upped the temperature by 10 deg., baked for another 20 minutes and my cake is now nicely cooked through and a healthy brown, but not burnt, on top. I finished it traditionally with homemade raspberry jam and no cream - weight watching! In spite of the above criticism, my wife said it was the best cake I'd ever made!

Next, I did the lemon drizzle cake, again delicious using the oven temperature in the book and the time stated. So, that's the secret! The temperatures in the book are about 10 deg C too low for my oven, and the timings are right. BTW, the lemon drizzle cake uses a 900 g loaf tin - in mine, this gives too big a surface area so the cake is too thin to rise properly (yes, I know about mixing technique etc.
Read more ›
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews



Feedback