British Baking Hardcover – 17 Mar 2011
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"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)
A mouthwatering and must-have book of British treats by London's foremost bakers.See all Product Description
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Top Customer Reviews
Oh and I forgot to mention it's BEAUTIFUL!
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!
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.
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.
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.
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 ›
Most Recent Customer Reviews
Amazing book. A must have for all bakers whether experienced or just starting out. The book arrived well packaged and within the allocated delivery times. I am thrilled with it. Read morePublished 9 months ago by Amazon Customer
I have tried quite a few of the recipes now and I can't believe how delicious they all are! If there is any kind of occasion, I can bake anything from the book with confidence that... Read morePublished 16 months ago by LondonViews
Great to have in your baking collection as it has all the basics..Published 19 months ago by Meibel Yamoah
Bought as a gift, but I have had a flick through and it does have some lovely recipes with great pictures and clear instructions. I'm sure this book will be loved and well used.Published 20 months ago by Noah's Grandma
I was bought this book by a colleague a few years ago and I loved it. My mum kept borrowing the book so often I've had to buy her a copy to get mine back! Read morePublished 20 months ago by R C
This is a fabulous book full of delicious, easy to follow recipes. I made the marshmallow tea cakes which were a huge success with my family and utterly moreish.Published 22 months ago by GKL.