Crumb: A Baking Book

Review by a novice baker. YMMV depending on experience!I have enjoyed every aspect of this book, from the ingredient and technique details, to Ruby’s personalized baking tips, to the recipes themselves. In Crumb you’ll find a variety of recipes familiar enough to feel manageable but with a taste that elevates it beyond common fare. A few ingredients required research - for the Chicken and Pale Ale pie, chicory is sold in the US as “Belgian endive,” and for most of the recipes superfine sugar can be tough to find and fairly pricey here, so a dedicated coffee or spice grinder could prove useful for making your own. Also please notice that all the bread recipes call for instant yeast, while most of us are used to working with Dry Active Yeast; she gives advice on adjusting accordingly but it will depend on your yeast, water, kitchen, etc., so if you plan to bake a lot it’s worth investing in a block of instant yeast to store in the freezer. I made the chocolate and hazelnut couronne with milk chocolate instead of white, which was extremely good - like a Nutella bread. The Sticky Toffee Pudding is an explosion of sweet and comforting flavors without being tough on the jaw or your teeth, while her chicken pie was such a hit it’s been put in frequent dinner rotation. I’ve got three more recipes lined up to try in the coming week and can’t wait!

Heads up: The Chocolate Lime Mud Cake has only seven ingredients--including the pinch of salt....and the instructions are fairly simple: I am buying this baking book! And, there are so many more recipes like that. But the chocolate, and the lime, together; well, for me, it does not get any better. Then there are the Cherry Spelt (yeast) Loaves..... And rosemary in my pecan pie. And way, way more.The short blurb in bold face on this product page is absolutely correct, and sums up the book so well: "...a focus on charming, flavorful, and practical dishes...the pleasure of casual baking."This is truly a baking book worth working through--recipe by recipe. Even the Sweet Dough chapter of buns, doughnuts, coffee cakes and more--things I'm not usually interested in--is luring me, especially the Coconut Lime Loaf..... There is not a single one that I want to pass by. (Well, to be honest, I will pass on the fried doughnuts, the Danish rolls and the coffee cake.) And I'm afraid to make any of the crackers (but I will)....because I would want to keep them to myself and eat them all before company arrives. And this is all before the "Decadent Dessert" chapter with cheesecakes, meringues, custards and sponge puddings.Something I want to mention right off the bat, because it is a real plus for some: This author is conscious of small and/or minimally equipped kitchens.Plenty of instruction. An astonishing amount of tips and helpful hints! This author likes to teach, and her writing is personable and earnest. She also has a humorous approach to the inevitable baking persnicketies, like uneven cake layers, whipping cream "calamities" and inevitable calories. You get more than the recipe, and there is plenty of troubleshooting and lots of tips.There is a superb assortment of recipes: Cakes divided into cupcakes, loaf, "everyday" and sponge. There are simple, but unique, offerings. Then there are few complex recipes to give you a challenge, like the Coffee Black Currant Opera Cake, a take on a French patisserie classic. There are everyday breads that can be shaped different ways, flatbreads, brioche and more. Beautiful cookies and crackers--sweet and savory are represented. There are pie doughs, and sweet and savory pies. (Her Chicken, Pale Ale and Chicory Pie is a real keeper.)Unusual combinations that work: The Morning Muffins are really good: Grapefruit Zest in the batter and a section of grapefruit on top of each one. Rye flour in the Apple Upside-Down Cake. Caraway and poppy seeds in a carrot cake. A seeded (one medium) loaf bread with one cup of seeds! There is even a soda bread with whole wheat flour, brown sugar and buttermilk. I make stolen for everyone (even the rotten neighbors) at Christmas, and this Cherry Stollen with Pistachio Marzipan is one I can't wait to try. Orange Lemon Coconut Cookies and the Tahini Lemon Cookies will be on my Holiday cookie platter.Recipes come with imperial and metric measurements. Definitely take a trip through the "Look Inside" feature of this book. The publishers, Ten Speed Press, really do a fine job of giving the potential buyer an true indication of what the book is like. In the "Look Inside", you will be able to check out the recipe page layout, type style and size, the author's writing style (and some of her great tips), and the quality of photos.Substitutions are provided when appropriate: The Gooseberry Elderflower Cake looked heavenly, but I knew I'd never find gooseberries....Then I turned the page and found viable substitutions.Lovely photography, not a "finished dish" photo for every recipe, but almost--more than half.I have so many cookbooks in my collection--and a whole two shelves of baking books--that I very seldom buy new cookbooks, but I will be indulging myself with this one!It would make a wonderful gift: For a new baker, an old baker, yourself. It really does cross all baking boundaries! I highly recommend it! You cannot go wrong with this one.*I received a temporary download of this book from the publisher, and have been working with it for several months now.

I am an avid fan of TGBBO and I decided to buy Ruby's book. She is one of the best baker on the show and her book speaks her personality! I have tried couple of her recipes already with (it may not be perfect) success! This book is not the latest updated publication but it is the same as her other Crumb book. I think the difference (as what I read from other reviews) are the conversion of measurements, baking temp, cover of book, and the price—this book is cheaper. This book has the british measuring/oven gas/fan temp but it is not hard to convert into American household setting.I wrote the conversion on the book for my reference,This book is definitely a keeper.

This is a well done book. I was really in to the show, but was hesitant to buy a book written by a contestant-I mean, they were just contestants, right? But Ruby had done most of her work with minimal fuss and gadgets, a lot by hand, so I bought hers when I found a good price. It has ended up being what I was looking for in a basic baking book. As an American, I had a lot of questions about terminology and technique, that I just needed a quick explanation. I had not found my answers in Paul and Mary's books (good books but not answering my novice State side questions-mostly recipes). I did not want a formal French pastry instructional book-just something fun. Flavors are good and the pictures are beautiful. Most of the book does not require a lot if baking tools that you haven't decided to buy yet. These recipes also work well and seem properly vetted. It would make a great gift.

I snagged this book in lieu of the US edition because I use a digital food scale and prefer baking with the metric system due to its accuracy. I found a lot of tips in this book like how to make lemon curd, ganache, or jam very useful because even though I consider myself to be a pretty good baker, there are still some things I don't know how to do. I like Ruby's no-fuss approach to baking. The photos in her book look like actually food, rustic and charming, not perfectly styled plates of cake and cookies that obviously were cleaned up for print. I own quite a few cookbooks but this one will easily be one I reach for because of its detail and precision. I'm not impressed by cookbook "authors" who use gimmicks or trends to sell themselves. I think Ruby has a lot of knowledge about baking and is the real deal. I'm impressed and interested in seeing what else she comes up with.

This is not just a recipe book where you blindly follow the instructions, Ruby tells you 'why' you do certain things. Perfect for my level of baking skill, thanks Ruby - you're a star! Don't think that it is just a beginners book, although that is about my level. The instructions are not 'dumbed down', but some extra pages are provided to explain what is happening to the flour etc so that you end up being educated, as well as being able to cook some good food.

Crumb will remind you of the importance of enjoying your food and the recipes will become classics.An absolutely gorgeous book from Ruby. Thorough enough in explanations and advice to be perfect for beginners but also packed with unusual and inspiring flavours making it an excellent investment for a baker of any level. Ruby's unapologetic and joyous prose which surrounds her recipes elevates this from a guide to an encouraging, entertaining celebration of cooking for pleasure (be it your own or shared).I often find with prose-heavy food publications that they become more of a coffee-table book, their bakes being something to invest a large amount of time into and enjoyed only once or twice. Ruby's recipes, however are that wondrous balance of unpretentious and oh-so special, ensuring you come back to each bake you try time and time again.I received Ruby's second book, Flavour, for Christmas and have devoured it, reading it cover-to-cover like a novel before diving in. Having done the same with Crumb, I can now highly recommend both books (if you already have one you'll see why I couldn't get enough). Here, Ruby has not just given a compilation of her favourite bakes but has produced a carefully crafted guide which follows through in a satisfyingly methodical manner. Along the way she gives us plenty of personality, enough to make the most stony-hearted dietitian remember that food is not just a necessity but a comfort, a creative outlet, an evocation of happy memories and, above all, nourishment for the soul.

I really recommend this book to any one wants to have new adventure with baking. I am a big fan for Ruby since her debut in the Bake off show. The innovative flavors she brought to her bakes were exceptional. I really wanted to try out her bakes, and then I got this book!. Frankly, I tried few recipes from it and I liked them. I was really blown by the idea of caraway seed and coriander powder to the carrot cakes, yes it was divine. The recipes explanation is thorough and there are an introductory for the beginner in baking. Good addition to your cookbook, I promise.

This is probably my favourite recipe book that I own. You can read the whole thing like a novel, and the recipes are excellent. Ruby has provided alternative flavours and substitutions, which I found especially helpful. She gives lots of background on why to use certain ingredients (e.g. full fat milk) in certain recipes, and as a scientist I love seeing the reason behind these decisions!So far I've made the chocolate orange bourbons, camomile cupcakes and matilda-style chocolate cake, among others. They were all delicious, and well received by my work colleagues.

Great baking. Often a twist on well loved cakes and puddings. Easy to follow. No disappointments so far! Highly recommended!