The technical challenges for each week of the 2014 GGBO are:
Cake: cherry cake
Biscuits: Florentines
Bread: ciabatta
Desserts: tiramisu cake
Pies and tarts: mini pear pies (not included)
European cakes: dobbos torte
Pastry: Breton kouign amann
Advanced dough: Croation povatica
Patisserie: German schichttorte (not included)
Final: perfect sponge, caramel, choux pastry as petit four
The book is broken down into:
- A baker's guide
- Biscuits and tray-bakes (pecan shorties; Enwezor's pumpkin and sunflower biscuits; fudge brownies...)
- Breads (cheddar and mustard loaf; Irish brace; Jordan's rye and spelt load; banana bread...)
- Cakes (Martha's dark chocolate and almond liquor savarin; Claire's miniature chocolate & cherry cakes...)
- Sweet pastry and patisserie (choux caramel puffs; snowball meringues, Kate's rhubarb & custard tart with almond...)
- Savoury bakes (salmon coublibiac; port and redcurrant charlotte; little crab soufflés; tapenade twists...)
- Puddings and desserts (hot white chocolate sponge puddings; Richard's Black Forest chocolate fondants...)
It's not the best book in the series, but if you're a committed GBBO fan, there are enough of the challenges, and enough of the signature dishes to make it worth your while.
You can get your copy here: