The New Baking

The New Baking by Caroline Liddell is a comprehensive cookbook published by Promotional Reprint in 1991, featuring 192 pages in English. This edition presents a collection of 150 recipes that encompass a wide variety of baked dishes, including cakes, pastries, puddings, pies, quiches, biscuits, scones, muffins, and breads. The author emphasizes a modern approach to baking while incorporating classic techniques, providing readers with a diverse range of options for their culinary endeavors.

Readers will find detailed guidelines on selecting the healthiest ingredients and methods, making this book a practical resource for both novice and experienced bakers. The recipes reflect a blend of contemporary creativity and traditional baking practices, catering to those interested in exploring the art of baking. With its focus on food and wine, The New Baking serves as a valuable addition to any kitchen library, offering insights into the world of baked goods.