You see, I’ve been reading How Baking Works (and what to do when it doesn’t) by James Morton. You may remember James Morton from the Great British Bake Off, this young medical student (now qualified) has taken his medical scientific mind and applied it to the science of baking.
So what is in the book? It starts by telling us ‘How This Works’, James promises no flowery language everything simple and direct. The book is designed to explain to you how to make the basics of baking, with some recipe suggestions but with the intention that, once mastered, you will go on to make your own variations.
Forebake is an excellent primer for baking well. A list of ingredients with a full explanation of their contribution to the bake and how best to use them. There is also a list of essential equipment which won’t scare you off as it really is pretty basic.
The Basics takes you through techniques and staples, reducing the fear factor of Creme Patissiere, Creme Anglaise, Creme Brulee, Frangipane and Caramel, including how to save crystallised caramel.
Melting chocolate is demystified and chocolate ganache couldn’t be easier. Three different types of buttercream to fill those lovely cakes, marizpan, crumble topping and even jam and curd making. Each one described carefully and simply with step by step instructions.
Get Baking
So now we are really ready to start baking each chapter starts with some basic instructions and lots of reasons why you need to do certain things, I do like to know why, don’t you?
Detailed Notes
The detailed notes on the variations will help you make changes to your recipes without risking disaster. If things still go wrong, James is ready with a list of troubleshooting tips.
This is the pattern for CAKE, SPONGE, BROWNIE, MUFFINS, TORTE, BISCUIT, SHORT, SWEET, CHOUX PUFF, MERINGUE and MACARON. Following the whys and wherefores are the recipes.
Recipes I want to make
- Celeriac Cake with Strawberries and Cream
- Wee Sponges with Passion Fruit Curd and Italian Meringue
- Macadamia and Raspberry Blondies
- Yoghurt Muffins
- Squidgy Gingerbread Muffins
- Torta Caprese
- Chocolate Orange Cookies
- Iced Rings
- Mushroom and Thyme Tart with Poached Egg
- Cherry Bakewell
- Frangipane Fruit Tart
- Choux Divorces
- Mango, Raspberry and Pistachio Roulade
- Kiwi Pavlova (I have adpated this recipe for my Sensational Strawberry Pavlova)
Who is it for?
When I first started to read this book, I thought it was a book for baking geeks, who look at baking as a science rather than an art and who need to know every little detail before they start to bake.
That isn’t true because although it would suit that type of baker, I think everyone who bakes would benefit from reading How Baking Works and I do mean READ.
It was only when I sat down to read the book that it all came together for me and I could see what James was trying to achieve.
Pros
One of the things I really liked about this book was just how clearly you could hear James’ voice. Perhaps that was easier because I watch GBBO avidly, however, while the style is informal, the language is quite clearly James’ own.
Cons
There are fewer recipes than you usually get in a cookbook this size, but as explained at the beginning that’s because the real purpose is to teach you to understand how each type of bake works.
The Verdict
This book should be on the shelf of every wannabe baker and also of those of us who have been baking successfully for years but didn’t know quite why we were successful!
I will certainly branch out a little more using the knowledge I’ve gained from reading How Baking Works.
WHY NOT PIN FOR LATER?
Get all the ingredients ready to make the pavlova meringue base, you can use the leftover egg yolks to make the Lemon Curd which you add to the cream. The acidity of the lemon helps the overall balance of the dessert.
If you are not confident about making a circle, then draw around a plate onto your baking parchment, then turn the parchment over and you should still be able to see the line and can use it as a guide.
Once baked, the meringue base should be a pale golden brown. Don’t worry if it cracks as you will be covering any imperfections with cream and berries. I have to say that I have found this particular recipe very robust and not inclined to crack. I’ve always added cornflour and vinegar to my strawberry pavlova to create the marshmallowy texture inside the crisp shell, but this recipe did all that without any additives and was just fabulous and will be the ONLY way I will make pavlova in future.
As James would say of the pavlova of his childhood: ” There would be an attempt to slice it, but then it would simply be scraped from its tray and shoveled into a bowl, just as it should be”
How Baking Works by James Morton
Photography by Andy Sewell
More Strawberry Recipes from Farmersgirl Kitchen
More Pavlova Recipes
- Mini Chocolate and Rhubarb Pavlovas – Tin and Thyme
- Banana Pavlova with Chocolate Fudge Sauce – Farmersgirl Kitchen
- Chocolate Berry Pavlova – Farmersgirl Kitchen
- Strawberry and Creme Fraiche Pavlova -Lancashire Food
- Diamond Jubilee Pavlova – Fab Food 4 All
Sensational Strawberry Pavlova
Ingredients
- 4 medium egg whites
- 200 g caster sugar
- 600 ml double cream
- 4 tbsp lemon curd
- 300 g strawberries
Instructions
For the meringue
- Preheat your oven to 120C/100C fan/Gas 1/2.2. Into a large clean bowl (not plastic or silicone), place the egg whites. They should be free of any trace of yolk - if there is any remaining, use an eggshell to scoop it out and use a torch or the light on your phone to make sure there is none left.
- Using an electric whisk or stand mixer on the highest speak available, whisk the whites until light, fluffy and stiff.
- When they're not getting any bigger, start adding the caster sugar, a teaspoon at a time, still whisking on the highest speed.
- When it's all incorporated, keep whisking for a bit longer before setting aside.4. Use a wee touch of the meringue to stick a sheet of baking paper to a baking tray.
- Then, scoop your meringue into one massive circular blob. Try to make it thinner in the middle and thicker towards the edges. A thicker crust is required because so much of the centre will become soggy when laden with cream.
- Bake your meringue for approximately 2 hours - I like a bit of beige (even brown) on my Pavlova.
- Leave it to cool on the tray.
For the topping
- Whip the cream by hand in a cold bowl until just coagulated add 3 tsp of the lemon curd and fold gently through the cream.
- Hull and half the strawberries.
- Scoop about half the cream on top of the meringue disc and spread it around.
- Add about a third of the kiwi fruits then cover completely with another layer of cream and swirl through the remaining tbsp of lemon curd, then top with the rest of the fruit. Preferably in a big pile.
- You can serve immediately or keep in the fridge and serve the following day.
Keep Calm and Fanny On says
Looks lovely! There are so many variations and recipes out there, it's great to know this one works so well. I have James' bread book, but have swithered whether this one would be worth my while… Think I need to reconsider! Thanks…
Janice Pattie says
Thank you. You won't be disappointed by this book, it really is excellent.
belleau kitchen says
I love your book reviews Janice. In fact I am off to amazon to buy this book now. This book is SO me! I am a baking geek and I love the 'how and why' tech being cooking. Actually excited about a cookery book for once! And that pavlova is gorgeous! I love your lemon curd too. i think strawberries, lemon curd and meringue are the perfect combo! Thanks so much for entering it into Simply Eggcellent
Janice Pattie says
Wow, that's a great result! Glad you enjoyed the review and I'm sure you will love the style and the details in James' fab book.
Camilla Hawkins says
Sounds like a great book as I love the science side of cooking. Your pavlova with the strawberry and lemon curd combo is to die for and a variation I shall definitely be trying out with some of my Granny's Lemon Curd:-) Thanks for adding my pavlova link:-)
Janice Pattie says
Thanks Camilla, the lemon curd comes from a recipe by Claire Macdonald, it's a really great combination.
Choclette Blogger says
Ah, I need James' help now Janice. I'm trying to make Italian buttercream and it's just split on me and gone all runny and ….. aghhh!
Another fab review, yours are the best. And your pavlova looks totally scrummy too.
Janice Pattie says
Well he certainly has all the info you need on Italian buttercream. Thanks for your kind comments.
Galina Varese says
Great book review, Janice! And your pavlova looks absolutely lush! Lemon curb is an inspired touch
Janice Pattie says
Thanks Galina, it certainly tastes good.
Jacqueline Meldrum says
I've not made a pavlova in such a long time. You have really tempted me Janice!
Janice Pattie says
It's such an easy dessert to make and always looks impressive, go on, you know you want to!
Sarah Montgomery says
Sounds like my kind of book! Definitely interested in getting this. 🙂
Janice Pattie says
I'm sure you would enjoy it Sarah.
Gingey Bites says
What a nice post Janice – the pavlova looks delish! I really need to get better at baking so may well invest in this book 🙂
Janice Pattie says
Thank you. It's a great book, full of so much information.
Jane Sarchet says
Oh gawd, afraid I had to whizz through your post with my eyes tightly closed Janice as I'm off sugar and I think reading the recipe might have broken my will! Love the pic with the little swirl of meringue coming off the side, I so would have swiped that with a finger whilst no one was looking 😀
Janie x
Janice Pattie says
oh dear Janie, hope you managed to get a virtual sugar rush!
Bintu Hardy says
I need to be brave enough to try a pavlova that big – and you might have just about tempted me to.
Janice Pattie says
I'm sure it would be a breeze for you Bintu, really pavlova is not difficult to make.
GG says
I've got this book and love it. I'd been trying to find a book that actually explained the science for some time. I'm off to bake a Pavlova – really! GG
Janice Pattie says
That's good to hear, Amanda. I'm just about to try the Friand recipe and see if I can alter the ingredients based on the science!
Lili Man says
Love the pavlova and your book review too! I've also been unable to resist and am ordering it on amazon!!! Thank you! 🙂
Janice Pattie says
Oh that's great, I'm so pleased. I'm sure you will enjoy baking with James.
Ren Behan says
Ooh the pavlova looks lovely and gooey, I'd love that for dessert! Thank you for linking to Simple and in Season, pinned and the round up is now live x
Helen at Casa Costello says
OOh I have only just got notification of this post – Only 6 months too late! I am suddenly yearning for summer and all things strawberry. I can definitely feel a winter pavlova coming on x
Choclette says
You’re absolutely right, I am going to love this sensational strawberry pavlova. At least I can wish the strawberry season on without any danger of invoking more horrid weather.
Janice Pattie says
I know, I am desperate for some warm weather and lots of strawberries.