GBBO HOW TO BAKE (The Great British Bake Off)

After a bit of confusion over a gift certificate I received for my birthday a couple of months back I found myself with a rather nice Amazon credit. It took some thought, but since I have been having great fun watching episodes of The Great British Bake Off on Youtube, one of the things that I finally settled on was  The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets . I've spent the last month reading every word, comparing the book to a number of other "How to Bake" books in my collection and, of course, baking. Here's what I've found.The book is nicely laid out, uses an easy-to-read font and features lots of pictures, one for nearly every recipe in the book. Divided into eight chapters (Cakes, Biscuits & Teatime Treats, Bread, Pies & Savoury Pastry, Tarts & Sweet Pastry, Patisserie, Puddings & Desserts, and Celebration Cakes), each section highlights two recipes for detailed instructions that include step-by-step photos - a basic How To, and one that is more advanced. The book uses metric measurements in the UK style (spices and small amounts are given in the same teaspoons and tablespoons that we use), so you will need a digital scale. If you've not yet acquired one, good scales can be had these days for a very moderate cost. ($20 or so.) Liquid measures are in ml, which you will find on one side of your Pyrex glass measuring cup (been there for years - a couple of decades) as well as most other liquid measuring cups available in the US these days.I spent the weekend having a Bake Off of my own, specifically testing recipes and taking notes in preparation for several reviews. Let me tell you about the recipes that I tried from  The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets TEST RECIPE 1 - GOLDEN APRICOT AND MARZIPAN LOAFIn choosing recipes to test, I tried to use things that I already had in the pantry. Since I had a block of marzipan that was approaching the time it needed to be used, Golden Apricot and Marzipan Loaf was an easy choice. This is a very easy to put together cake that you bake in a loaf pan, chock full of golden raisins (sultanas), bits of dried apricot and little cubes of marzipan. Gorgeous when sliced and utterly delicious with a cup of plain tea, the cake requires but one bowl and no mixer. It keeps well for about five days or could be frozen. The cake is labeled as both Easy for Children to make and Suitable for Celebrations. Grandma absolutely agrees!This is one of the few recipes in the book that calls for golden caster sugar, which isn't readily available in the US. I used  Florida Crystals Natural Cane Sugar  instead.The complete list of recipes included in the Cakes chapter can be seen in the Look Inside feature at the top of the page. Note that UK cakes tend to be smaller and less sweet than cakes on this side of the pond.Caster sugar is called Superfine or Bartender's here and it is NOT the same as granulated sugar, but much finer to absorb more readily. Icing sugar is the same as confectioner's sugar. Plain flour is all purpose flour. Self raising (self rising) flour is the same. Sultanas (called for in the Golden Apricot & Marzipan cake, among others) are golden raisins.TEST RECIPE 2 - SPICY CHICKEN PASTIESOur British cousins have a long tradition of pie-making using savoury ingredients that has been more or less overlooked here in the US.  The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets  features an entire chapter of savoury pies, virtually all of which look scrumptious, so I wanted to try one of these. Britain, of course, ruled India for a couple of centuries and the flavors of the British Raj are extremely popular in the UK, to the point that curry is said to be the national dish. Spicy Chicken Pasties reflect that heritage with a bright yellow crust and a mildly spiced chicken filling highlighted with a dab of mango chutney.The pastry for these Spicy Chicken Pasties is identical to the pie pastry I've been making for 50 years or so, save for the addition of a half-teaspoon of turmeric, which gives the finished dough a bright yellow color that is just stunning when cooked.The filling required so little in the way of expensive ingredients that I was surprised - about 1/3 of a pound of boneless chicken breast and 3 tablespoons of yogurt plus a dab of garlic, fresh ginger and a couple of spices - perfect for using up that last piece of chicken breast or providing a meat dish for six for pennies a serving.The recipe said that it would make 6 turnovers. I got 8. (The saucer I used for a pattern was probably slightly small.) This was not a labor intensive recipe at all. I made the dough for the crust and put the chicken to marinate the night before I made the pasties, then cooked the filling (it goes under the broiler for a couple of minutes) the following morning. I cannot tell you how good Spicy Chicken Pasties are! Let's just say I was in no rush to call anyone up and ask them around to share. These would be fantastic as part of a picnic lunch or, cut smaller, would make stunning finger food for a party. (Do note if you decide to go that route that the chicken filling is not entirely cooked through when you fill the pasties, so they need to be assembled at close to the last minute, though they do also reheat well.)Would I make these again? Oh yes - probably this afternoon! These are to-die-for good, 10 out of 10.Other recipes in the Pies & Savoury Pastry chapter include -Shortcrust Pastry - identical to that I've made most of my lifeBeef & Red Wine Pie FillingStilton, Potato and Caramelised Onion PiePaul's Pork Pies with Quail Eggs - neat little "hand pies" baked in muffin tins, Step-by-step PhotosSpicy Chicken Pasties - TEST RECIPESomerset Pork and Apple PieStilton, Spinach and New Potato QuicheSalmon and Pak Choi (boy choy) QuicheSmoked Haddock and Watercress QuicheWarm Crab TartRich Beef Casserole with DumplingsThree Cheese and Spinach Pie* - an unusual take on Spanikopita that uses feta, Parmesan and ricotta cheesesMushroom and Gorgonzola Twist*Recipes marked with an asterisk use purchased filo dough instead of shortcrust pastry.TEST RECIPE 3 - MARY'S CHOCOLATE ROULADEMary's Chocolate Roulade is the Technical Challenge recipe from the Puddings & Desserts chapter of the book. Chocolate cake rolled around a whipped cream filling, it looks spectacular - glamorous, delicious and difficult. Nothing could be further from the truth! I chose to make this because Chocolate Roulade is a recipe that I already knew how to make. Some years ago I happened to be sitting around watching Julia Child reruns. Julia whipped up one of these Chocolate Roulades in about ten minutes flat and made it look so easy I said to myself "I can do that!", went into the kitchen and did. If you never in your entire life learn to bake anything else, add Chocolate Roulade to your repertoire. Mary's recipe is nearly identical to mine.Chocolate Roulade requires almost nothing in the way of ingredients - some chocolate, a bit of sugar and some eggs. (Some recipes, including Mary's, include a couple of tablespoons of cocoa powder.) With no flour, this is an ideal recipe to serve your gluten-free friends and with no butter it is reasonably "safe" for dieters & others watching their weight. (You could, though it would be almost criminal, substitute a low-fat "whipped topping" for the whipped cream filling.The one thing you have to watch with Chocolate Roulade is that it is very thin and thus it is quite easy to overbake, so do keep a close eye on it. And start checking early. The recipe in the book says baking time is 20-25 minutes. In my oven it is about 16. That said, if you do overbake it a tad all is not lost. If the roll cracks too much (a little bit of cracking is normal) to look lovely on the plate, grab some pretty glasses, chunk up the roulade (you'll have lovely little "sandwiches" of cake and cream), pile the chunks into the glasses and drizzle a teeny bit of fudge sauce over. Nobody will ever know you didn't plan it that way!Other recipes in the Puddings And Desserts chapter include -How to make perfect MeringuesPavlova with Mango and PassionfruitWarm Chocolate Mousse CakeDouble Chocolate Chip CheesecakeRum and Raising Baked CheesecakeRhubarb and Ginger Baked CheesecakeMary's Chocolate Roulade - TEST RECIPE, Step-by-step photosChocolate MousseLemon Ice Cream Meringue PieHot Lemon Curd SouffléFresh Raspberry SauceChocolate Bread and Butter PuddingPeach and Ginger CobblerChocolate Fudge Hot-Pot PuddingQueen of Sheba - flour-less chocolate cake, Julia Child's favoriteRecipes from the other chapters in the book -BISCUITS & TEATIME TREATSMary's Brandy Snaps - step-by-step photos includedAlmond Tuiles - step-by-step photos includedWalnut CrumblesRoyal Icing for PipingIced Lemon BiscuitsMelting Moments - different than the US version, sandwiched together with fillingChocolate Chunk CookiesChristmas Shortbread and Marzipan BiscuitsStem Ginger Shortbread (Stem ginger is ginger in syrup)Double Chocolate BunsDrop Scones - cooked on a griddleChocolate CracklesTwo-chocolate Zebras - striped cookies in dark and white chocolatePiña Colada Macaroons (French style)Mojito MacaroonsCranberry Cooler MacaroonsBanana and Almond SliceLittle Stem Ginger GingerbreadsCarrot and Pistachio TraybakeCoffee and Walnut TraybakeSticky Maple-Apple TraybakeCoconut Macaroons - little pyramids of finely flaked coconut, dipped in chocolateOat and Raisin BiscuitsMint Chocolate MacaroonsFlorentinesA bit of "translation" here - a traybake is what we would call a sheet cake here in the US. Biscuits are cookies. Slices are what we would call bar cookies.Stem ginger is generally unavailable in the US. I would substitute either candied ginger or Pickled Watermelon Rind.BREADWhite Loaf - How to with step by step photosCheese and Onion Tear and Share LoafA Good Rustic Loaf - Wholegrain or spelt flourGlazes and Toppings - can be used for a variety of breads to make your's uniqueOld Fashioned London LoafPaul's Focaccia - Step by step photosPicnic Loaf - two fillings, one sweet, one savory so you get some of each in every sliceSweet Coconut RollsBlack Olive and Thyme BreadMonkey BreadPizzaRum BabasHazelnut, Apricot and Honey Wholemeal* LoafSticky Buns* Wholemeal flour is whole wheat flourStrong flour is bread flour.TARTS AND SWEET PASTRYMary's Tart Au CitronBlueberry Bakewell TartsQuick Apple TartsChocolate, Fennel and Ginger TartsStrawberry & Pistachio TartElderflower and Honeycomb TartsMud PieRhubarb Meringue PieSticky Walnut TartApple BeehivesSimply Good Apple PieWarm Cherry Crumble PieTarte TatinPATISSERIEPuff Pastry - How To with step by step photosMillefeuilles with Raspberries - crisp puff pastry layered with whipped cream & raspberriesPalm Leaves and Almond StrawsHome-made Buttery CroissantsHam and Cheese CroissantsAlmond CroissantsChocolate CroissantsDanish Pastries - includes photos and directions for a variety of shapesRaisin, Banana and Chocolate PastriesChoux PastryÉclairsProfiteroles - ("cream puffs")Almond FillingChantilly CreamPastry CreamLimoncello and White Chocolate CroquembouchePaul's Iced FingersChocolate Orange Mousse CakeCELEBRATION CAKESLarge Iced Fruitcake - How To with Step by Step photos, also covering the cake in marzipan & rolled icingSimnel CakeYule LogTwelfth Night King CakePanettoneMincemeat Lattice TartChristmas PuddingA Celebration Sherry TrifleRich Vanilla Cup CakesChocolate Velvet Cup CakesVery Lemony Cup CakesEasy Vanilla or Lemon IcingChocolate Fudge FrostingMaking A Party Cake - directions & quantities for a tiered cakeMaple and Marshmallow FluffChocolate and Raspberry Opera CakeGrandma's $0.02 - Every single recipe that I've tried has been both scrumptious and successful. Recipes for the more complicated items are spot-on. One of the, perhaps THE, very best How To Bake books that I've ever seen, a book I'll use regularly for years to come. You won't go wrong with this one.Very Highly Recommended

Anyone who is a fan of the PBS baking show,m'The Great British Bake Off' will love this book. Following the bake off contest in the UK in 2011, this cook book was developed. Mary Berry and Zpaul Hollywoid, the superb judges, each have a forward and their technical recipes are featured. The recipes of the winnng technicals, and the best of show are featured.This book encompasses everything you would ever want to know about baking. The British baking units are used, Celcius and grams. But,mtherecar is a conversion chart at the end. It should be known that, large eggs in the UK are the equivalent of extra large eggs in the US. The UK also uses caster sugar in most of its recipe. It is very small fine sugar, much finer than the US's regular sugar. Remember this when you start baking and the product may not be as light as they mention in the book.There are 120 recipes, 315 pages, and lots of photos. However, each baking product is not photographed, and I would like to see a photo for each product. The cookbook includes cakes, biscuits and teatime treats, bread, pies and savory pastry, tarts and sweet pastry, patisserie, puddings and desserts, and ends with celebration cakes. Recipes are included in each of the eight chapters. The recipes are very precise, either Mary or Tom talk about the technic in the particular bakery product, and how it should be made. Some of the products are unusual,but that is the way it should be.We see photos of each participant,but that is all. Not much information about any of them. We do learn the winner. I made the Rich Vamilla Cupcakes, and they were the best I have had. I made two frosting so, one easy vanilla and the other lemon. They are delicious frostings. Several of the recipes appeal to me. Puff pastry, not so much. I can purchase beautiful puff pastry from the frozen food aisles.All in all, a perfect cookbook. This is one for the new or older baker. For a cookbook collector, this is a superb present. My granddaughter, who is five, loved the baking show on PBS, and when last year's cookbook is available, I will purchase that for she and her mom.Highly Recommended. prisrob 03-13-15

This is a wonderful recipe book! I love that it has recipes I’ve seen before (and wanted to try) on the Great British Bake Off. I almost gave it four stars because the book is a little unorganized. I’ve had this book for a few months now and only just realized that some pages have three or four recipes on the page because only the first recipe has a title and they’re not spaced out so it just looks like one recipe. Not a big issue which is why I still gave five stars, but it’s a little thing that would have made a big difference. I missed some delicious recipes! My picture is the cherry crumble pie recipe (although I swapped the cherries for strawberries & raspberries because I had those in the fridge) It was a huge hit. My family devoured it!

This is an eclectic group of recipes from bakers and judges in the Great British Baking Show. I am not certain which year but the book was published in 2011. If you are looking for a basic baking book, this book will disappoint. Also, the recipes are written in metric and so you will need a scale as grams aren’t converted to cups. You can find conversion charts that will convert from grams to ounces. A scale is inexpensive and ingredients measured by weight will give better results than scoop and dip, especially important for flour. That said, the book shines when it fully illustrates the technical bakes that are part of every show. Step by step instructions with pictures are very helpful. If you want to sample British baking books in this series, I would recommend ones written by Mary Berry and/or Paul Hollywood.

This book is an absolute bible. It is written in an easy-to-follow manner and gives you a good grounding in basic cooking techniques but also gives you the inspiration that you too can cook the things that were done on the Great British Bake-Off!It doesn't just give you a list of ingredients and say "Make the pastry", it doesn't even say "Make the pastry as shown on page x..." which has you leafing through the book with floury hands and then trying to remember which page you started on! For each recipe that needs pastry, it will go through how you make it, from putting the ingredients into a bowl to having a beautiful cooked pastry shell, ready for whatever filling the recipe is all about.Mary Berry and Paul Hollywood have included some challenges to have a go at and these too are accompanied by photographs at every step so that you know just what you are doing at each stage.Throughout the book there are tips, either to make sure that your ingredients are ready for use (like mixing coconut milk before measuring it, since it separates on standing) or offering ideas of how you can modify the recipe (e.g. for a loaf "For a change, sprinkle the top of the glazed loaf with sesame seeds or porridge oats, even oatmeal."Throughout the book are the "Best of the Bake-Off" recipes from the 2011 season on which this book is based, so if you fancy making anything you saw from Earl Grey Cupcakes to a Limoncello and White Chocolate Croquembouche then the recipes are here in the book with plenty of detail of how to do it.I love this book.

I bought this book mainly for the recipe for Iced Fingers but discovered, after wasting all the ingredients, that they have left 140ml of water off the list of ingredients and it’s not mentioned anywhere in the description that there is water added. I only found out by checking the menu online when I ended up with a ball of dough as hard as a football. I don’t know if there are other errors so I have lost confidence in any of the recipes in the book now. Will probably dump it in the bin!

I read the other reviews, and dithered on and off for a week or two about this book, and eventually decided to try it ....and I am glad I bought it...lots of the old recipes jump out at you from the pages as you recall the particular episodes from the series...but also some nice new ideas, to me, about other bakes etc....I would recommend that you try this book, its great and an easy read even if you cant be bothered to try anything at all right now...but I warn you....it wont be long before you start to venture into the kitchen and try these recipe ideas out, I love it and think you will too, or a relative you know that likes to dabble in the kitchen...

Lavishly illustrated and clearly written, with loads of hints and tips, this book will bring you hours of fun and tempt you to try those delicious recipes you have never dared try. A good book to prop up in the corner of your working area in the kitchen, or to leave on a coffee table where guests will be keen to pick it up and ask which of the many hundreds of tasty cakes and pastries you are intending to cook next. A conversation piece, if ever there was one. If you live outside the UK, like myself, you will soon learn how to produce some of those favourite dishes from home and bring them to people who have no idea how good some British food can be.

I realllllllly love this book...its quite unique too in the fact of pictures, description and information. It would make a very good starter recipe book for a novice at baking but also for the even the more experienced its full of the shows favourite recipes. So if you watched it, then it's the perfect souvenir from the programme.It's all very English, which I love too, dainty, pretty and then slab cakes. It gives you the skill level too and even says if it's ideal to use with kids which is a bonus for families.A very colourful and thorough book which I enjoy and get a lot of use out of of. A must have for fellow bakers.