Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake
"Arranged around individual ingredients, with information on history, background, buying and storing, and supported by great recipes, this is very much a book for how we cook now. Some slightly irritating American terminology and proprietary products aside (and why can't we get frozen artichokes in this country anyway?), this is nevertheless a lovely book that will have wide appeal to the discerning cook." Bookseller"