Home-Made Cakes and Biscuits

Scurfield, George

Faber and Faber

Home baking is once again one of the most popular forms of cookery and this is the perfect introduction for all those who want to make their own bread but fear that baking is time-consuming and complicated. Home Baked starts with a clear summary of kneading, rising, proving and baking itself. As in all forms of cookery, bread's appearance is almost as important as its flavor, and the Scurfields describe how to transform a tasty but ordinary-looking loaf into a supremely attractive and appetising one. Here are easily-made recipoes for croissants, brioches and penettone, for traditional English tea breads and a variety of European breads from Swedish caraway to Irish soda bread. Home Baked is essential kitchen equipment for those who suspect that bread-making can be more rewarding than warming up a frozen supermarket 'French stick' but fear that they could never get their dough to rise.

Home Baked: A Little Book of Bread Recipes

Cookbooks, Food & Wine

Scurfield, Cecilia

Baking

Serif

What could be more useful than a short, unpretentious introduction to the art of cake-making? Starting with simple recipes, the reader is gradually introduced to a full range of cakes including those made with nuts, chocolate and fruit both fresh and dried. Unlike over-sweet cakes bought from shops, those made at home can be completely free of additives and colouring - and twice as tasty. Home-Made Cakes and Biscuits contains recipes that will appeal to children as well as adults, cakes for special occasions and for every day. There are also clear, concise and practical recipes for pastries, biscuits, icing and fillings. With easy-to-follow recipes for such delights as Rich Chocolate Cake, Viennese Orange Cake, Nusstorte, Hazel Nut Macaroons and French Plum Cake, tea-time need never again be reduced to a packet of biscuits fast approaching its sell-by date.

Britain is in the grip of cake mania. The Women's Institute, spiritual home of the iced occasion fruitcake, reported that interest in its baking courses was up 60 per cent in 2008; one online retailer said it was selling a cookie cutter every 15 minutes; and the nation is to be galvanized into action with the start of a National Baking Week. It is entirely to be expected, of course: in the current climate of gloom and doom, what more therapeutic activity could there be than baking? So Grub Street is reissuing two timeless classics in one elegant, redesigned hardback volume filled with delightful illustrations by Georgie Fearns. George and Cecilia’s two little baking books Home Baked published in 1956 and Home-Made Cakes and Biscuits published in 1963 were listed by Elizabeth David in a Times article in 1971 as her favorite books on bread making. The books contain advice on equipment, flours to use and to avoid, baking and rising times and temperatures and everything the home baker can possible want to know. There are recipes for wholemeal bread, white bread, English tea breads and continental coffee breads such as croissants, Danish pastries, panettone, German apple cake and Russian Easter bread. The section on homemade cakes and biscuits contains recipes for basic cakes, fruit cakes, chocolate cakes, nut cakes, spicy cakes, pastries, biscuits and yeast cakes as well as icings and fillings.

Home Baked: A Little Book of Bread, Cake and Biscuit Recipes

Grub Street Cookery

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