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Customer Review

9 of 9 people found the following review helpful
5.0 out of 5 stars Excellent and highly reliable, 13 Jan. 2013
This review is from: Annie Bell's Baking Bible: Over 200 Triple-tested Recipes That You'll Want to Make Again and Again (Hardcover)
Fabulous book: the whole premise of her recipes is that they should be practical and achievable for the home cook. She manages to do this without being patronising or repetitive: some feat when you're talking about this number of recipes aimed at this wide an audience. I speak as an experienced home baker when I say that there's plenty in this book to interest me without - I think! - there being anything that looks intimidating to the novice.

There are very few ingredients required that you can't find in an average supermarket and she is very careful to confine the equipment needed (listed next to each recipe) to the minimum. The only 'specialist' kit she uses is a food processor, an electric whisk (no need to pay much for one) and, for a very few recipes in the French section, special silicone moulds, which I picked up for a few pounds each online. And as she explains in her introduction, she gave herself two firm rules: no piping bags and no yeast (both of which she thinks put many off).

I've made about 10 of these already and have plans to make most of the rest - even to the point of going through the book and buying the less usual store-cupboard ingredients. Everything I've done so far has been enthusiastically hoovered up: particular successes are the White Christmas cheesecake ("best cheesecake ever") and the Breton cake. I'm also expecting a warm reception for the Black Forest Gateau I have sitting in my fridge right now. I'm ashamed to say I ate all the madeleines (authentically humped!) before anyone else could try them.

Really, I can't recommend this book highly enough. For cakes I rate it even better than Dan Lepard's Short and Sweet, which is the highest praise I can give.
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Showing 1-2 of 2 posts in this discussion
Initial post: 19 Jan 2013 10:50:17 GMT
Would be very interested to know how the black forest was - I have some cherry kirsch that REALLy needs using up :-)

In reply to an earlier post on 19 Jan 2013 14:38:36 GMT
It went down very well indeed and was straightforward to make. The recipe calls for dried cherries to be soaked in a little brandy, but kirsch is an obvious improvement on that :)

One other thing that might be useful to have for it is a cake wire (mine cost all of £4 from a local kitchen shop) as the sponge needs cutting into 3 layers, which I would fear to attempt with a breadknife.
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