As many of  my readers know, around two years ago I had to make a horrendous life change, through no fault of my own. I found myself in the middle of a Global Pandemic having to leave everything I had  acquired and then some from my life in the UK and make my way back to Canada.

I had been collecting cookery books since I was a girl.  I had to leave all of them behind. Many of them were irreplaceable.  It broke my heart, but it was what it was. I escaped with my Big Blue Binder and a copy of my own cookery book.

Since setting up my new home here in Canada,  I have gone about trying to replace some of the books I left behind. Unfortunately, as I said, many are irreplaceable.  I am also not stinking rich, so I have had to really pick and choose which ones I wanted to replace.  Sentimentality can’t really play a role. I am having to choose only those I find useful and that I know I will use.

Today I am sharing ten baking books that I decided were worth replacing.  As you know, baking is an exact science. It is the very rare person who is able to create baking recipes from scratch without any help from others. Baking books are invaluable when it comes to that.

We can put our own twists on things, but the basics are the basics and for that we need reliable backbones to work with. I believe these books are some of the best.  There are others that I have that are very good, but almost impossible to get here in North America, (Like the Bero Baking Book) so I have kept the list to reflect only those books which I feel are easily to procure here in North America.

Published in 1988, this book was a recipient of The Cookbook of the Year Award from the International Association of Culinary Professionals. High accolade indeed.  With more than 200 recipes, 350 drawings of techniques and equipment and 32 pages of finished cakes in full color, no cake baker should be without this book.

It covers everything from pancakes to pound cakes, butter cakes, fruit cakes, jelly rolls, ice cream cakes, wedding cakes, etc. With an extensive recipe list of frostings, fillings and toppings. Many recipes feature less sugar, low cholesterol and saturated fat, without taste compromise. There are a bazillion tips that solve all the problems you might encounter, as well as including many baking secrets and pointers guaranteeing success each and every time you bake a cake.

Essential Techniques and Recipes for Creating Great Breads and Desserts

This came recommended to me. It is not a book I ever had before recently. I was quite pleased with its purchase I have to say. This is a book that enables Home Bakers to follow in the footsteps of the graduates of America's leading Culinary Institute.  The best of the teachings of the CIA have been distilled into it's pages.  With clear concise explanations of essential baking methods designed to broaden your understanding and skills of the art of baking.

Streamlined recipes.  Loads of "how-to" photographs and expert instruction. This is a great baking book for the novice who is just learning or the more knowledgeable baker who is wanting to perfect their skills.

Yeast breads, quick breads, cookies, pies and tarts, cakes and tortes, custards and puddings, frozen desserts, pastries, chocolates and confectionary, icings glazes and sauces.  Techniques and recipes for each of these categories and an extensive conversion and equivalents table, plus a section dedicated to what went wrong.

MARY BERRY'S ULTIMATE CAKE BOOK, by Mary Berry

This had to make my list.  I received my first copy for Christmas shortly after I moved to the UK. It is filled to overflowing with beautiful recipes from the British Doyenne of Baking, Mary Berry. If you are a fan of the British Bake Off, you will know who she is.  In my opinion the show has never been the same since she left.

Mary shares the secrets of her success with over 200 recipes from the simple classics such as the Victoria Sponge, butterfly cakes and a really fabulous fruit cake, to more decadent recipes that are not only classic but sinfully indulgent. Some of my favorite cake recipes are in this book.

Yes, it is in British measurements, but that is nothing that a good pair of kitchen scales can't cope with. Once you try baking by weight, you will never want to do it any other way.

BONUS BOOK (Because I just couldn't leave it out.)

PILLSBURY, THE COMPLETE BOOK OF BAKING

This is one of the very first baking books I ever purchased. Many of the recipes which became my tried and trues, that I used to bake for my family when they were growing up, came from this book.  I knew that I had to replace it so that I would still have recipes for my old favorites.

I have always felt that if you want a good baking book, go to the flour people and Pillsbury (like King Arthur) have been making and providing good flour for people for years and years.

The recipes are simple and reliable and delicious.

This is by no means a total list of my favorites.  I have more baking books that I also love, the main one being my handwritten Big Blue Binder which is filled with family favorite recipes handed down through the years and recipes shared from friends.

Do  YOU have a favorite baking book that isn't mentioned here?  Share with us all by leaving a comment in the comments section.  A joy shared is a joy doubled! 

 

One thing that North Americans find very confusing is that the British call cookies Biscuits.  In North America a biscuit is well, a biscuit!  A type of quick bread similar to a scone, but actually quite different.  I love biscuits . . . both the North American type and the cookie type!


I'm honest if nothing else.  I adore buttermilk biscuits.  So moist and light . . .  and these Peppered Buttermilk Biscuits are no exception.  They are buttery, moist and light!


I love the sparky addition of coarse black pepper to these.  You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least.  Its just perfect.


Another thing  I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine.  There are only two of us and so small amounts are what I prefer, unless we are having company.


These are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!


They are nice served warm, of course  . . .  with lashings of butter melting down into that peppery tastiness  . . .




They do differ a bit than most biscuit recipes in that they use butter and not shortening or lard.  I am all for that.  I love butter. And it shows. Meh . . .


Oh well . . .  we all have our weaknesses and one of mine is butter . . . and biscuits  . . .  and chocolate . . . and fried chicken . . . ice cream  . . .  pie  . . .  I could go on and on, but you get the idea.


I just plain love to eat.  Guilty as charged!


Note - You can make these ahead on the day and keep at room temperature for several hours, reheating briefly in a 150*C/300*F/ gas mark 3 oven for 10 minutes, or in a micro-wave until just heated through, about 30 seconds on medium.





I was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead.  That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread.  Quick, easy,  and satisfying.  Bon Appetit!

icing sugar to dust (optional)