Home Baking
Ten pictures
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Ten people
1. Mary Berry
Mary Berry is an author, columnist, teacher and broadcaster. She trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.
Her first television series Afternoon Plus with Judith Chalmers came out in the early '70s and was a big hit with a lot of British mothers. Three children later she continued through the '80s writing books and filming television series for BBC from her home in Buckinghamshire.
She started the '90s by launching her Aga Workshops, with over a hundred thousand visitors over twenty years. In the mid '90s her daughter Annabel launched Mary Berry's Salad Dressing.
Since the millenium Mary has continued to do demonstrations, write books and started judging The Great British Bake Off and The Junior Bake Off which has taken the country by storm.
Mary continues to write books alongside Lucy Young, her assistant of over twenty years.
Mary's mission: To Get everyone Baking!
Come on, you can do it!!!
Come on, you can do it!!!
2. Paul Hollywood
Paul Hollywood is one of the UK’s leading artisan bakers.
The son of a baker, Paul originally trained as a sculptor until his father persuaded him to change careers. By combining his love of sculpting and baking, Paul established himself as an innovator.
During his time as head baker, Paul worked in some of the most exclusive hotels in the world including the Dorchester in London.
He cemented his reputation as the leading authority on bread making by publishing the best-selling book “100 Great Breads” which has been translated into seven languages and was named as the “Top Bread and Pastry Book” of 2005. In 2008 he created the most expensive bread in Britain; an almond and Roquefort sourdough that was sold for £15 a loaf at Harrods, which Paul describes as the “Rolls-Royce of loaves”!
Like Mary, he was at the BAFTAS to collect the Best Features Award for The Great British Bake Off, for which he has been a judge for three series. With Mary, he has also judged the Junior Bake Off on CBBC, and celebrity version for Sports Relief.
3. Eric Lanlard
Eric Lanlard is a Master Pâtissier and twice winner of the prestigious 'Continental Pâtissier of the Year' at the British Baking Awards, he has changed the face of British Patisserie...
Eric Lanlard is a Master Pâtissier and twice winner of the prestigious 'Continental Pâtissier of the Year' at the British Baking Awards, he has changed the face of British Patisserie...
Eric has four TV series (totaling fifty episodes) to his name. Eric’s has most recently been seen in series two of “Baking Mad with Eric Lanlard”, which aired on Channel 4 in March 2012. Each programme sees Eric sharing his tips and skills - teaching bakers how to produce mouth-watering cakes and desserts with ease and speed. Before “Baking Mad with Eric Lanlard” were two series of “Glamour Puds”.
Within both series, Eric took the audience on a journey of his awe-inspiring work as well as his favourite locations that inspire his craft, from his own café, the renowned Cake Boy boutique, to the illustrious patisseries of Paris. Eric is also appears regularly on other television show, with recent appearances including “The Great British Bake Off” and “Junior Bake Off” as well as “Masterchef - The Professionals” (BBC 2) and “Mary Queen of Shops” (BBC 1). Eric has appeared on "Market Kitchen", "This Morning", "Great Food Live", "Saturday Cook Book" (ITV1) and fronted numerous foreign projects in the United States, South Africa, France and Japan.
4. Delia Smith
The modern queen of good baking and home cooking is Delia Smith, whose career began with a column for the London Evening Standard in 1969. Her first television programme for the BBC, Family Fare (1973), was a studio-based show which Delia used to re-introduce a take-away nation to home cooking. Her 'Complete Cookery Course' became a household bible. Delia’s most famous creation is probably her Christmas Cake: this, she says, is her most popular recipe ever. But her tried-and-tested recipes for Victoria Sponge, Carrot Cake and Treacle Tart are probably the versions many of us know and cook today.
5. Antoine Careme
Marie Antoine (Antonin) Carême (8 June 1784 – 12 January 1833), was an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs.
Marie Antoine (Antonin) Carême (8 June 1784 – 12 January 1833), was an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs.
6. Peggy Porschen
Renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious, Peggy has acquired an enviable client list including many celebrities, Royals and members of high society. Her cookies and cakes have graced many A-list events such as the 2011 wedding of Kate Moss and Jamie Hince, Elton John’s White Tie & Tiara Ball, Stella McCartney’s wedding, Sir Anthony Hopkins’ 70th birthday, Damien Hirst’s auction at Sotheby’s and parties for Sting and Trudie Styler, Madonna and Gwyneth Paltrow, all of which make her a highly sought after name on the party-planning circuit.
Renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious, Peggy has acquired an enviable client list including many celebrities, Royals and members of high society. Her cookies and cakes have graced many A-list events such as the 2011 wedding of Kate Moss and Jamie Hince, Elton John’s White Tie & Tiara Ball, Stella McCartney’s wedding, Sir Anthony Hopkins’ 70th birthday, Damien Hirst’s auction at Sotheby’s and parties for Sting and Trudie Styler, Madonna and Gwyneth Paltrow, all of which make her a highly sought after name on the party-planning circuit.
7. Nigella Lawson
Renowned for her flirtatious manner of presenting, Lawson has been called the "queen of food porn". She is neither a trained chef nor cook, and has assumed a distinctly relaxed approach to her cooking.
Lawson had an established sense of cooking from her childhood, having had a mother who enjoyed to cook. Lawson conceived the idea of writing a cook book after she observed a dinner party host in tears because of an unset crème caramel. How to Eat was subsequently written in 1998, featuring culinary tips on preparation and saving time.
Lawson has adopted a casual approach to cooking, stating, "I think cooking should be about fun and family. ... I think part of my appeal is that my approach to cooking is really relaxed and not rigid. There are no rules in my kitchen".
Renowned for her flirtatious manner of presenting, Lawson has been called the "queen of food porn". She is neither a trained chef nor cook, and has assumed a distinctly relaxed approach to her cooking.
Lawson had an established sense of cooking from her childhood, having had a mother who enjoyed to cook. Lawson conceived the idea of writing a cook book after she observed a dinner party host in tears because of an unset crème caramel. How to Eat was subsequently written in 1998, featuring culinary tips on preparation and saving time.
Lawson has adopted a casual approach to cooking, stating, "I think cooking should be about fun and family. ... I think part of my appeal is that my approach to cooking is really relaxed and not rigid. There are no rules in my kitchen".
8. The Fabulous Baker Brothers
Henry left his role as Head Chef of the award winning Coach and Horses in Clerkenwell to face a new challenge, buying the traditional butcher's next door to his brother Tom`s bakery. Now the two work and cook side by side, professionally and domestically, creating every element of a meal; from the bun to the burgers and even the homemade pickles that top them off.
Henry left his role as Head Chef of the award winning Coach and Horses in Clerkenwell to face a new challenge, buying the traditional butcher's next door to his brother Tom`s bakery. Now the two work and cook side by side, professionally and domestically, creating every element of a meal; from the bun to the burgers and even the homemade pickles that top them off.
9. Raymond Blanc
Raymond Blanc is a completely self-taught chef, inspired by his mother (fondly referred to as Maman Blanc). Raymond grew up in Besançon, near Dijon. He arrived in England in 1972 and became a waiter at the Rose Revived in Newbridge, Oxford. When the chef fell ill, Raymond took over, and in 1975, he was promoted to chef. He then worked all hours to save for his own restaurant; he opened Les Quat' Saisons in Oxford in 1977 and soon won a host of distinctions.
Raymond and his wife Jenny then opened a patisserie and bakery in Oxford, called Maison Blanc. In 1984, they relaunched Les Quat' Saisons as Le Manoir aux Quat' Saisons, relocating it to a sumptuous small country house in Great Milton in the process.
In the ‘90s, Raymond opened his eponymous cookery school and the first of a series of Le Petit Blanc brasseries, which earned a Michelin star within a year. The chain, which has since been renamed Brasserie Blanc, now has branches all over the UK.
Raymond’s remarkable contribution to the UK's culinary scene earned him an OBE from Her Majesty the Queen in 2007.
Raymond Blanc is a completely self-taught chef, inspired by his mother (fondly referred to as Maman Blanc). Raymond grew up in Besançon, near Dijon. He arrived in England in 1972 and became a waiter at the Rose Revived in Newbridge, Oxford. When the chef fell ill, Raymond took over, and in 1975, he was promoted to chef. He then worked all hours to save for his own restaurant; he opened Les Quat' Saisons in Oxford in 1977 and soon won a host of distinctions.
Raymond and his wife Jenny then opened a patisserie and bakery in Oxford, called Maison Blanc. In 1984, they relaunched Les Quat' Saisons as Le Manoir aux Quat' Saisons, relocating it to a sumptuous small country house in Great Milton in the process.
In the ‘90s, Raymond opened his eponymous cookery school and the first of a series of Le Petit Blanc brasseries, which earned a Michelin star within a year. The chain, which has since been renamed Brasserie Blanc, now has branches all over the UK.
Raymond’s remarkable contribution to the UK's culinary scene earned him an OBE from Her Majesty the Queen in 2007.
10.
Ten statistics
1. In the last five years alone sales of home baking products have risen by a massive 25% to reach £429 million this year.
2. The home baking sector is now worth £645m, having almost doubled in the last 5 years.
3. 41% of Brits bake at least once a fortnight.
4. New bakers have paid attention to Mary and Paul, investing in essential kitchenware such as food mixers, baking trays, measuring jugs, scales and oven mitts, which are all selling like hot cakes. Overall baking accessories have seen a 38 per cent increase in sales.
5. Total cupcake consumption occasions (in home/carried out/out-of-home), excluding homemade, reached 44 million, up 11% year-on-year (Kantar Worldpanel, 52 w/e Feb 2011); this rises to 65 million occasions if you include home-baked cupcakes, up 52%.
4. New bakers have paid attention to Mary and Paul, investing in essential kitchenware such as food mixers, baking trays, measuring jugs, scales and oven mitts, which are all selling like hot cakes. Overall baking accessories have seen a 38 per cent increase in sales.
5. Total cupcake consumption occasions (in home/carried out/out-of-home), excluding homemade, reached 44 million, up 11% year-on-year (Kantar Worldpanel, 52 w/e Feb 2011); this rises to 65 million occasions if you include home-baked cupcakes, up 52%.
6. A bag of flour has only risen by five per cent on average - and in Tesco an own-brand 1.5kg bag of strong white bread flour is the same price today, 48p, as it was a year ago.
7. Baking staples are also in high demand. Yeast sales are up 67 per cent, cake mixes 15 per cent, flour 14 per cent and dried fruit nine per cent.
8. Today, almost half of shoppers are baking from scratch, with cakes proving to be the most popular option.
9. Sales of mixes have been selling like hot cakes, having grown by an impressive 34% between 2001 and 2006, compared to just 8% growth in the shop bought cakes market.
10. The home baking sector is now worth £645m, having almost doubled in the last 5 years.
1. Home
2. Traditional
3. Lifestsyle
4. Experimentation
5. Technique
6. Selection
7. Collection
8. Satisfaction
9. Inspire
10. Recipe
Ten books
2. Mary Berry - Baking Bible
3. Juliet Sear - The Cake Decorating Bible
4. Peggy Porschen - Boutique Baking
5. Katie Quinn Davies - What Katie Ate
6. Gu - Chocolate Cookbook
7. Fiona Cairns - The Birthday Cake Book
8. Angel Adoree - The Vintage Tea Party Year
9. Paul Hollywood - Bread
10. The Pudding Club - Great British Puddings
Ten ingredients
1. Flour
2. Eggs
3. Milk
4. Sugar
5. Yeast
6. Chocolate
7. Cocoa
8. Baking powder
9. Butter
10. Margarine
1. Whisk
2. Sieve
3. Bowl
4. Spoon
5. Weighing scales
6. Jug
7. Rolling pin
8. Baking tray
9. Cake tin
10. Cupcake cases
Bakes
2. Biscuits and cookies
3. Brownies and traybakes
4. Cakes
5. Cupcakes and muffins
6. Tarts and pastry
7. Sponges
8. Savoury
9. Sweet
10. Pudding
Ten brands
1. Betty Crocker
2. Dr. Oetker
3. Cakecraft
4. Renshaw
5. Allinson
6. Hansells
7. Lyles
8. Supercook
9. Fiddes
10. Create
1. John Lewis
2. Emma Bridgewater
3. Ikea
4. Clas Ohlson
5. Marks & Spencers
6. Lakeland
7. Cater For
8. Pro Cook
9. Amazon
10. Debenhams
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