Trust Simply Baking is much more than a book of mouth-watering cake recipes,
although it has plenty of those.’ House
‘This weighty tome is chock-full of information, culinary
history and recipes.’ Janie
Manzoori-Stamford, The Caterer & Hotelkeeper.
‘Award-winning food writer Sybil Kapoor has taken the
National Trust’s mills, orchards and dairies as her inspiration for this
round-up of classic bakes, including scones, Eccles cakes, hazelnut and raisin
bread and squidgy Chelsea buns.’ Waitrose
If you’d like to watch me demonstrate some of the recipes from the book on-line, turn to the Lucky dip pages
This is a book about baking, but unlike other baking books,
I’ve approached the subject from a very different angle. Working in
collaboration with the National Trust I wanted to explore the essence of
British baking by showing how our recipes have developed from an abundance of
I’ve divided the book into the Dairy, the Mill, the Kitchen
Garden, the Orchard, the Hedgerow and the Larder.
For centuries, British cooks have sourced their ingredients
from these places. They’ve created recipes for cakes, curds and tarts around an
abundant supply of butter and cream from the dairy, and biscuits, pastries and
buns from the soft-grain wheat from the mill. They’ve added herbs, flowers and vegetables
from the kitchen garden, apples and pears from the orchard and brambles, nuts
and mushrooms from the hedgerow.
Inspired by all the wonderful food initiatives that are part
of the National Trust, this book is as much about how we might all shape
British baking in the future as it is about understanding how we’ve developed
such delicious recipes over the centuries.
The food photography, including the cover is by Karen
ISBN-9781907892325 published by National Trust Books,