Don’t blame me, it’s the title of a rather wonderful little book that tells you all you need to know about baking, including, of course, how to avoid a soggy bottom (to your pies)! And if you don’t know what to do with yourself now that The Great British Bake Off has finished, this is for you.
Written, rather brilliantly, by Gerard Baker, this book gives you a mini history of how cakes, bread and biscuits all evolved over time, as well as the scientific basis for how the ingredients work. Thus you find out the difference between puff pastry and flaky pastry, how biscuits got their name and how to avoid some common baking problems. Each section comes with a simple, well described recipe.
I love the histories in this book, but also that it manages to teach the basics without sounding condescending. It’s beautifully written and designed and should absolutely have a place on the shelves of every baker, new or experienced.