The book itself has 100 recipes, everything that was featured on the show and more. The chapters are straightforward: breads, cakes, savoury baking, desserts and patisserie, dinner party, sweet treats and basics. There is a nice, laid-back introduction and a few baking tips, including a great one about lemons - wash ordinary lemons in hot, soapy water and ta-da - you have unwaxed lemons! Probably isn't a revelation to many of you foodies but I was impressed!
The first recipe in the book is for croissants, probably not the first item I'd start with in an easy baking book. It might have also been nice to have step-by-step photos for such a (relatively) complex recipe. The finished articles do look delicious but I have to say they're not something I'm sure I'd tackle. It gets better though and so many of the recipes sound gorgeous, I'd say I'd attempt 70% of the book which isn't bad at all. Same old, same old but where are all the photos? The ones that are there make the food look very inviting but there aren't nearly enough, especially for the cakes. I bet a lot of us buy certain cake books to delve into and admire the photographs then stick it back on the shelf! Well, when someone is making something as complex as a three-tiered red velvet cake I want to see a photo of it, not just a very attractice lady smiling over a bowl! We did see the finished product on the show but I do think it's a major downfall in a book. Photos aside, in tradition with Lorraine herself I had to take some photos of my food and share them with friends! Though they weren't taken with my phone and I'm afraid I've already eaten everything so there's no point coming round! I also don't deliver things on a moped, shame! I chose to make her pizza dough, mostly to try out my new pizza stone. I'm very scared of dropping it! Lorraine's was topped with prosciutto, mozzarella and fig but mine was ham and pineapple to keep La Mama happy. As you can see my tomato puree caught a little but it was fine. The stone made the edges really crispy and light but the middle of the pizza was still pretty doughy. Disappointing. Maybe the dough didn't rise enough, it was hard to find a warm place in the house at the time. The recipe was easy to follow though and it's nice to be able to make just 1 batch of dough. So not great but I'll try it again and see if it works better next time. Rachel Allen's recipe works better for me so far. http://cookbookgoodness.blogspot.com/2010/09/rachel-allen-bake-cookbook-review.html