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The Great British Bake Off: How to turn everyday bakes into showstoppers Hardcover – 2 Aug 2012
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"Generous, unassuming, inspirational, instructional and pleasingly traditional... Once you've given up on your post-Christmas diet, resistance will be futile." (You Magazine)
A showstopping new recipe book to accompany The Great British Bake Off 2012.See all Product description
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Overall it is a lovely book, one that will be in regular use in my kitchen. I have made one of the more simple recipes already - Ruby Jacks, a type of ginger cookie/flapjack, which turned out really well and will attempt a more ambitious Orange Praline Meringue cake next week as a birthday cake for my Mum. Pity there isn't a photo to show how the finished cake is supposed to look though. But as all of the recipes have come from the TV show and therefore have been passed by the indomitable Mary Berry and Paul Hollywood, even a novice baker can follow the clear instructions given for each one.
Another winner from the Great British Bake-off team.
If you are like me you will already have many cookbooks in your kitchen library and I would not buy this as a present for an old hand such as myself but as a present for someone fairly new to cooking and an enthusiast of the show this is a very nicely presented book.
I like the way the book is set up: You make this recipe if you're a beginner or don't have a lot of time. You make the next version if you have a bit more time, and the version after that if you either have the skill or want to develop it. Great idea.
I used to think I was a fairly accomplished baker; after seeing the 2014 series, I can see I have a long way to go. I'll be trying the recipes, and will try to remember to update my review as I do.
However I have a few quibbles:
I think the fact that fan oven temperatures are 20 degrees lower should be made more obvious; everyone will read the cook's notes right at the back of the book before embarking on a recipe
It should be made clear if spoon measures are level or rounded
An error which I am pointing out to the printers: on p157, in the instructions you are told to use 20cm and 15 cm size cutters for the pastry; I,ve never seen cutters of this size, which is far too big for a muffin tin anyway.
These comments have made my rating four rather than five star, as on the whole it is a book which should encourage ore people to take to baking
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