Publisher's Synopsis
Equipment - all the kit you'll need, from tins to rolling pins, including advice on mixers, and selecting a good knife.
Basic techniques - from 'rubbing in' to kneading dough and piping cream, as well as how to temper chocolate, whip cream and make a sourdough starter. Also advice on flours, sugars and fats and how to use them.
Recipes - fancy tucking in to a freshly baked fougass or focaccia? Or slathering homemade crumpets or tea bread with butter and serving with a cuppa? What about showing off your homemade parkin, Chelsea buns or Eccles cakes to the family? Finally, if you're a fan of classic British puds, how about serving up a treacle tart or jam roly poly?
