Part 1: baking a better loaf; the baker's tale. Part 2: ingredients; techniques and tips; equipment; measuring; early morning yeast baking; Scottish girdle baking; speciality breads and buns; muffins, scones, buns and teabreads; biscuits; cakes; basic pastries; savoury pastries; pastry desserts; other desserts; creams, icings, sauces and glazes; festive baking, petit fours and confectionary.
Catherine Brown is Scotland's top cookery journalist and has won Glenfiddich awards on a number of occasions. She currently presents the TV series Scotland's Larder. Jimmy Burgess is Scotland's top craft baker.
James "Mr Jimmy" Burgess' name won't ring any bells with most people. But mention him to the likes of Billy Connolly, Lulu, Robbie Coltrane and a multitude of other stars and their taste buds will start to salivate. "Mr Jimmy" was the last craft-baker to work at One Devonshire Gardens, Glasgow, a top celebrity repository. On retirement he shares his 35-year old book of recipes with the general public, offering them the chance to make his renowned shortbread, pastries and breads. From traditional Scottish fare such as Selkirk Bannock and petticoat tails to French brioche and Madeleine's, "Mr Jimmy's" range skirts the globe. Recipes for bread, pastries both sweet and savoury, cakes, sauces, desserts, festive baking, petit fours and confectionary are all accompanied by hints and occasionally their history. Although not illustrated, they are clearly explained and their descriptions conjure up wondrous tasty visions. And for those daunted by the lack of glossy photographs, listen to "Mr Jimmy" - "remember, if you never burnt anything, you never made anything" and he freely admits he is still learning today despite his three decades of experience. - Lucy Watson
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