Sue Lawrence's Book of Baking: Glorious Breads, Biscuits, Cakes and Tarts

The recipes in this collection run the gamut from ultra-sweet to savory, simple to daunting. Lawrence, a renowned Scottish baker, opens each recipe and chapter with a chatty introduction; one can almost hear her brogue when she talks about ""whacking"" scones into the oven for unexpected guests or calls Blondies ""a doddle to make."" There are two sections on pies, pastries and tarts. Many of the savory ones, such as Tuna and Artichoke Tart, could be meals in themselves, but sweet offerings like Apple Pie and Chocolate-Crusted Lemon Tart are overly familiar. The same goes for the Gingerbread, New York Cheesecake and the Classic Chocolate Chip Cookie, which she bases on the Toll House recipe. ""Modern Cakes"" like the Blueberry Polenta Crunch Cake are far more innovative; other sections include bars, quick recipes, healthy treats and holiday specialties. American bakers may find British classics like the buttery Custard Creams or fruity Dundee Cake to be delicious additions to their repertoire, but other tastes are unlikely to translate, such as the Forfar Bridies, which uses grated beef suet, or the self-explanatory Haggis Bread. Lawrence's instructions are sparing, and novice cooks will wish she had dedicated more space to explanations than to anecdotes. But bakers with moderate experience should have no troubles following the recipes. The book's strong suit is its cheerful promotion of English and Scottish favorites, and anyone looking to serve an authentic high tea will be pleased by the selection here.