Bake It Better - Matt Adlard

Matt Adlard is an Instagram sensation. One of those people for whom the platform works briliantly and allows him to showcase his incredible skills and taste. He's from good culinary stock as well; Matt's father (David) ran a restaurant called Adlard's in Norwich which was a shining star in that city and also a restaurant where Tom Kerridge cooked early in his career.

What Matt brings to the table in this book is tried-and-tested methods where he explains what is happening at each stage of the recipe. The 70+ bakes here are also split so that he gives both a 'Tier 1" and a "Tier 2" version. The second tier is a more elevated version of the essentials of tier 1. So, for instance he has a recipe for Boston Pie Cream Donuts which you can have a go at, maybe when you have mastered the classic Raspberry Jam Donut.

Having been keen to have a go at making madeleines for a while, I'm going to start with his recipe for lemon glazed madeleines and then consider the tier 2 tiger madeleines.

Hardback. 240 pages.

Measurements:

21cm x 26cm x 2.5cm

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