18 APRIL 2011
Peyton and Byrne are a pair of baking fanatics and turn their attention to the classics in their latest tome, British Baking. The pair have bakeries all across London in the coolest cultural spots and share their knowledge of all things baked in the book.
Covering the classics like Victoria sponge, gingerbread men and treacle tart, they play on all things nostalgic with childhood teatime treats like jammy dodgers, swiss rolls and Chelsea buns all illustrated with some seriously mouth-watering photography. The recipes are great for beginner and expert alike – approachable and straightforward whilst not compromising on taste.
The book also ventures into the show-stopper category with puds like the raspberry ripple cheesecake and a decadent black forest gateau. A must to add to the collection for any baking nut.
British Baking by Peyton and Byrne, published by Random House, RRP £20