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Crumb: A Baking Book
A baking cookbook from the young and talented Ruby Tandoh, with a focus on charming, flavorful, and practical dishes that celebrate the pleasure of casual baking.
Crumb's explanatory and evocative prose promotes everyday baking without sacrificing the joy of the craft, defying the style of both showy, highly decorated baking as well as the dry, informative tone of "serious" baking books. A delight to read as well as to bake from, recipes like Sweet Potato Doughnuts, Pecan and Rosemary Tartlets, Raspberry Whisky Pavlova, and Blood Orange Polenta Cake are interspersed with the virtues of different types of apples, a reminiscence about Belgian buns, and a passage on the need to knead. Covering a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts, and more.
Crumb's explanatory and evocative prose promotes everyday baking without sacrificing the joy of the craft, defying the style of both showy, highly decorated baking as well as the dry, informative tone of "serious" baking books. A delight to read as well as to bake from, recipes like Sweet Potato Doughnuts, Pecan and Rosemary Tartlets, Raspberry Whisky Pavlova, and Blood Orange Polenta Cake are interspersed with the virtues of different types of apples, a reminiscence about Belgian buns, and a passage on the need to knead. Covering a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts, and more.
338 pages, Kindle Edition
First published September 11, 2014
133 people are currently reading
607 people want to read
About the author
Ruby Tandoh
9 books280 followersRUBY TANDOH is an author and journalist who has written for The New Yorker, The Guardian, Vittles and Elle. A finalist on The Great British Bake Off in 2013, she has written Eat Up!, a book about the pleasure of eating, as well as three cookery books, Crumb, Flavour, and Cook As You Are. She is also the author of All Consuming, a book about the highs and lows of modern food culture – out now.
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Displaying 1 - 30 of 40 reviews
July 29, 2019
My favorite baking book!
July 28, 2015
I love baking. I am constantly on a search for new treats to try and add to my repertoire. Crumb is everything I wanted it to be and more, and I'll definitely be getting a copy to keep on stand-by in my home kitchen.
It starts out with a nice introduction, that includes helpful information about the ingredients used and the equipment needed for some of the recipes in the collection. The book is divided into chapters according to type of baked good, including sections like Bread, Pies and Tarts, and Cookies and Crackers. The chapter then gets broken into smaller sections for more specificity.
The steps are numbered and very well detailed, so you're not left wondering what the heck a step means. There's also good tips peppered in, like how to knead and how to fix common mistakes, like when something is too dry. There are also some "photo steps" included, like how to braid breads. The ingredients are listed in grams (I'm an American, so that's not a thing I can do easily, admittedly), but I really appreciated that the conversions are behind it in parenthesis, so I didn't have to constantly flip to a chart in the back or anything.
This collection of recipe includes both sweet and savory dishes, which I also appreciated. There's lots of variety in both ingredients and techniques- some difficult, some more basic. It's approachable to new bakers.
There are some pictures, but not for everything. However, the ones that ARE included look phenomenal. This is going to sound like a weird compliment, but they looked normal. Often times when I look at a picture, be it in a cookbook or on Pinterest, I think "My frosting will never be that perfect" or "my cookies will never be so flawless". These desserts look BEAUTIFUL, but they look like just a normal baker made them, and I really like that.
I would be hard pressed to try and find recipes in this book that I don't want to try, but I'll only share a few in this review. I'd most like to make Rose & Burnt Honey Florentines, Gooseberry Elderflower Cake, Passion Fruit Curd Jelly Roll, and Chocolate Lime Mud Cake.
If you love to bake, whether it's sweet or savory, this is an excellent book to add to your collection. It's approachable, delicious, and well written.
I received a copy of this in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
It starts out with a nice introduction, that includes helpful information about the ingredients used and the equipment needed for some of the recipes in the collection. The book is divided into chapters according to type of baked good, including sections like Bread, Pies and Tarts, and Cookies and Crackers. The chapter then gets broken into smaller sections for more specificity.
The steps are numbered and very well detailed, so you're not left wondering what the heck a step means. There's also good tips peppered in, like how to knead and how to fix common mistakes, like when something is too dry. There are also some "photo steps" included, like how to braid breads. The ingredients are listed in grams (I'm an American, so that's not a thing I can do easily, admittedly), but I really appreciated that the conversions are behind it in parenthesis, so I didn't have to constantly flip to a chart in the back or anything.
This collection of recipe includes both sweet and savory dishes, which I also appreciated. There's lots of variety in both ingredients and techniques- some difficult, some more basic. It's approachable to new bakers.
There are some pictures, but not for everything. However, the ones that ARE included look phenomenal. This is going to sound like a weird compliment, but they looked normal. Often times when I look at a picture, be it in a cookbook or on Pinterest, I think "My frosting will never be that perfect" or "my cookies will never be so flawless". These desserts look BEAUTIFUL, but they look like just a normal baker made them, and I really like that.
I would be hard pressed to try and find recipes in this book that I don't want to try, but I'll only share a few in this review. I'd most like to make Rose & Burnt Honey Florentines, Gooseberry Elderflower Cake, Passion Fruit Curd Jelly Roll, and Chocolate Lime Mud Cake.
If you love to bake, whether it's sweet or savory, this is an excellent book to add to your collection. It's approachable, delicious, and well written.
I received a copy of this in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
January 24, 2018
I am so excited about this cookbook! I've already bookmarked these recipes that I want to try:
- Morning Muffins
- Chamomile Vanilla Cupcakes
- Tiramisu Cake
- Crumble-Topped Pear & Almond Coffee Cake
The cake section of this book is by far my favorite, and the recipes seem pretty simple and each one has very clear directions. She also had a whole section with reasons why your cake is...too dense, too dry, sunken in the center, etc. and how to fix it.
Most of the recipes in this book have photos which I very much appreciate! Nothing bothers me more than a cookbook that only has a few photos for each section. I find it so helpful to have a visual of what the finished product should look like. I also love that she gives variations for most of the recipes.
Overall, a great cookbook and I'm eager to try some of Ruby's recipes!
*Disclaimer: I received this book from the publisher via NetGalley. However, all opinions are my own.*
- Morning Muffins
- Chamomile Vanilla Cupcakes
- Tiramisu Cake
- Crumble-Topped Pear & Almond Coffee Cake
The cake section of this book is by far my favorite, and the recipes seem pretty simple and each one has very clear directions. She also had a whole section with reasons why your cake is...too dense, too dry, sunken in the center, etc. and how to fix it.
Most of the recipes in this book have photos which I very much appreciate! Nothing bothers me more than a cookbook that only has a few photos for each section. I find it so helpful to have a visual of what the finished product should look like. I also love that she gives variations for most of the recipes.
Overall, a great cookbook and I'm eager to try some of Ruby's recipes!
*Disclaimer: I received this book from the publisher via NetGalley. However, all opinions are my own.*
April 4, 2016
The Great British Bake Off has become a bit of a phenomenon in Britain, now into its sixth season and the fever for all things Bake Off is showing little sign of abating. Ruby Tandoh was a finalist in Series 4, and her bakes were notable for their excellent flavours and sometimes inventive design. She was also really really messy. I loved her, and now I love her book. Baking books are sources of information, it’s true, but what sets apart truly great baking books (or indeed cook books in general), is the writing. The really wonderful ones are not just collections of recipes, they are filled with stories, with wit, and with passion. Nigella’s How to Eat is such a book, and Tandoh’s has a similar feel to it. Tandoh’s writing is evocative, sensual but also sensible. For example, of her Morning Muffins she writes:
"They’re substantial without being stupefyingly rich: a welcome alternative to buttery pastries and full fry-ups, yet without the dour frugality of a bowl of porridge. The wholemeal flour lends them a reassuringly virtuous edge ... Grapefruit, zested into the batter and decorating the tops of these muffins, gives a citrus kick. Don’t be fooled into thinking that they’re a healthy breakfast superfood, though: no matter how you dress it up, it’s still cake for breakfast."
She clearly loves to bake, and the entire book is infused with this love of art of blending a few simple ingredients to make something entirely pleasurable. She bakes for the joy of it, at once delighting in the practice, and no nonsense in her approach to getting it right. To this end, throughout the book are useful explanatory sections to help the reader find out what went wrong and how to avoid it next time. There are clear instructions and useful pictures to help readers see how things should look to achieve success. The book also looks beautiful. Sitting alongside the lovely, lilting words are gorgeous photos of the food that will make you want to bake them. Gorgeous, but achievable, in fact. So whereas Herme’s books might terrify you into giving up before you start, Tandoh’s bakes seem within reach but still inspiringly delicious to gaze upon. The supportive, ‘you can do it’ tenor of the text will lend the timorous reader an added leg up.
The book is filled with recipes that, just as Tandoh hopes, will ‘make it to your table over and over again’. There are the requisite standard recipes — Chocolate Fudge Cake, Everyday Bread, Puff Pastry — but what should earn this book a place on your shelf is the multitude of bakes in which Tandoh infuses an old classic with inventive flavours to breathe delicious new life into familiar cakes, muffins, breads and tarts. In the Cakes section, Chocolate Lime Mud Cake, Passionfruit Curd Swiss Roll and Camomile Vanilla Cupcakes, to name just three, are enticing twists on old favourites. When it comes to Bread, Tandoh ventures not only into different flours (rye, spelt), but introduces fruit and spices with great success in her Wholemeal Walnut Cobs, Cherry Spelt Loaves and Olive and Orange Crown. I’ve yet to bake the Three Cheese Brioche, but the very thought of it fills this cheese-lover with joy. This book is not only beautiful, it is filled with a wealth of great recipes that will have you dipping into it over and over again. Crumb is a delight from start to finish.
"They’re substantial without being stupefyingly rich: a welcome alternative to buttery pastries and full fry-ups, yet without the dour frugality of a bowl of porridge. The wholemeal flour lends them a reassuringly virtuous edge ... Grapefruit, zested into the batter and decorating the tops of these muffins, gives a citrus kick. Don’t be fooled into thinking that they’re a healthy breakfast superfood, though: no matter how you dress it up, it’s still cake for breakfast."
She clearly loves to bake, and the entire book is infused with this love of art of blending a few simple ingredients to make something entirely pleasurable. She bakes for the joy of it, at once delighting in the practice, and no nonsense in her approach to getting it right. To this end, throughout the book are useful explanatory sections to help the reader find out what went wrong and how to avoid it next time. There are clear instructions and useful pictures to help readers see how things should look to achieve success. The book also looks beautiful. Sitting alongside the lovely, lilting words are gorgeous photos of the food that will make you want to bake them. Gorgeous, but achievable, in fact. So whereas Herme’s books might terrify you into giving up before you start, Tandoh’s bakes seem within reach but still inspiringly delicious to gaze upon. The supportive, ‘you can do it’ tenor of the text will lend the timorous reader an added leg up.
The book is filled with recipes that, just as Tandoh hopes, will ‘make it to your table over and over again’. There are the requisite standard recipes — Chocolate Fudge Cake, Everyday Bread, Puff Pastry — but what should earn this book a place on your shelf is the multitude of bakes in which Tandoh infuses an old classic with inventive flavours to breathe delicious new life into familiar cakes, muffins, breads and tarts. In the Cakes section, Chocolate Lime Mud Cake, Passionfruit Curd Swiss Roll and Camomile Vanilla Cupcakes, to name just three, are enticing twists on old favourites. When it comes to Bread, Tandoh ventures not only into different flours (rye, spelt), but introduces fruit and spices with great success in her Wholemeal Walnut Cobs, Cherry Spelt Loaves and Olive and Orange Crown. I’ve yet to bake the Three Cheese Brioche, but the very thought of it fills this cheese-lover with joy. This book is not only beautiful, it is filled with a wealth of great recipes that will have you dipping into it over and over again. Crumb is a delight from start to finish.
December 28, 2021
I made the Rye Oat digestives because I had all the ingredients.
October 31, 2018
The set up of this book is awful. It almost reads like a textbook. There are hardly any pictures and it is very technical. The person that bakes these items cannot be a novice. There is no try, you have to know what you are doing.
August 2, 2025
This is a very good baking book, much better than I expected. It covers a full range of baking topics, is crammed with tips on flavours and techniques, and has hundreds of recipes.
The layout of the book has been well thought out - as typically found, it's split into section, but each section has it's own colour ... cakes are red; puddings & desserts are purple, and so on ... and each section inherits the colour for the recipe headings and page details. The section title is also handily shown on each page, so you always know where you are. Each section begins with handy techniques, and reasons behind common mistakes - if your bread doesn't rise, or it's too wet, then there are answers to those questions in the introduction to the bread section.
The author exhibits a lot of passion for her craft, and this comes through both in the recipes and in the general text. These are recipes she's created and modified herself, and it shows.
Pictures of the finished bakes are lovely, and those used to demonstrate techniques give a clear indication of what is being explained. And unlike cookery books from some chefs, the publisher has resisted the urge to include dozens of pictures of a simmering Ruby pouting at the camera. This is a 'proper', full bakery book, and I'm sure it'll provide lots of waist-gaining yumminess.
Overall, excellent.
The layout of the book has been well thought out - as typically found, it's split into section, but each section has it's own colour ... cakes are red; puddings & desserts are purple, and so on ... and each section inherits the colour for the recipe headings and page details. The section title is also handily shown on each page, so you always know where you are. Each section begins with handy techniques, and reasons behind common mistakes - if your bread doesn't rise, or it's too wet, then there are answers to those questions in the introduction to the bread section.
The author exhibits a lot of passion for her craft, and this comes through both in the recipes and in the general text. These are recipes she's created and modified herself, and it shows.
Pictures of the finished bakes are lovely, and those used to demonstrate techniques give a clear indication of what is being explained. And unlike cookery books from some chefs, the publisher has resisted the urge to include dozens of pictures of a simmering Ruby pouting at the camera. This is a 'proper', full bakery book, and I'm sure it'll provide lots of waist-gaining yumminess.
Overall, excellent.
March 1, 2018
This review is for the kindle version.
I haven't tried any of the recipes yet so these are just my thoughts on the quality of the writing and the ease of understanding. I find her language a little formal for a cookbook but you get used to it. I wish there were more pictures. A good number of recipes in the book are not accompanied by a picture or a very thorough description which is less than ideal when selling the reader on the prospect of committing time, money, effort, and calories to an unfamiliar bake. For someone very new to baking, or at least something more complex than brownies or scones, I appreciated that she took the time to explain things like the intricacies of baking bread and all the possible troubleshooting tips. However, I think the book has too many unusual flavor combinations for me to add it to my shelf. And while the easy recipes are straightforward enough, I found that the written descriptions were not sufficient to explain many of the more complex recipes. Those recipes feel too basic for experienced bakers and insufficiently detailed for beginner bakers. If it's more complex than throwing everything into a bowl and mixing it, you need to explain things with greater clarity and I didn't feel like that was accomplished in this book.
I haven't tried any of the recipes yet so these are just my thoughts on the quality of the writing and the ease of understanding. I find her language a little formal for a cookbook but you get used to it. I wish there were more pictures. A good number of recipes in the book are not accompanied by a picture or a very thorough description which is less than ideal when selling the reader on the prospect of committing time, money, effort, and calories to an unfamiliar bake. For someone very new to baking, or at least something more complex than brownies or scones, I appreciated that she took the time to explain things like the intricacies of baking bread and all the possible troubleshooting tips. However, I think the book has too many unusual flavor combinations for me to add it to my shelf. And while the easy recipes are straightforward enough, I found that the written descriptions were not sufficient to explain many of the more complex recipes. Those recipes feel too basic for experienced bakers and insufficiently detailed for beginner bakers. If it's more complex than throwing everything into a bowl and mixing it, you need to explain things with greater clarity and I didn't feel like that was accomplished in this book.
May 29, 2020
This has kicked the arse of all my other baking books and now my go to! It’s a lot more than a recipe book, I’ve found her explanations of the chemistry & techniques enlightening and sheer joy in baking itself (no matter what it looks like) comes through. Forget Instagram shots, it’s all about how it tastes and there are some divine breads, biscuits and puddings here to keep me busy & happy for a long old time. What’s also great is the guidance to use them as starting points and experiment with your own flavour combinations. Thank you Ruby for a cracking book, grateful I stumbled upon this.
August 1, 2017
An incredible baking book. No frills, simplified, and exciting. I love Ruby's way of explaining the basics, and her encouragement is wonderful and reassuring to both beginners and pros. She gives really excellent tips for success on more tricky items, based on her own trial and errors. The photos are beautiful, the recipes delicious and approachable. A fantastic book to add to your shelves.
August 14, 2021
I love baking and this book is for me! I will try several recipes. What I like about cooking books are the pictures and if there are none the book won’t invite me to try anything. Fortunately here most of the recipes have pictures. The author has kindly also shared tips and what to look out for when baking. Only negative is that some pies are too English and not of my interest.
May 21, 2017
Wonderful cookbook, and the commentary is funny and friendly. I felt, while reading it, as if I were in Ruby's kitchen with a pot of tea and plates of cakes. I'll definitely be back if she publishes again.
June 6, 2017
I don't usually read cookbooks from cover to cover, but this one was a beautiful exception. Great writing, solid technique, and interesting recipes. The eclairs were delicious. I think I need to buy this one. Highly recommended, even if you haven't seen GBBO.
June 24, 2019
I have not tried any of the recipes in the book, but I just loved the writing! Her food writing is just fantastic, and her voice is extremely warm and personable. I also really appreciate the little tips peppered throughout the book.
August 5, 2017
I enjoyed the explanations throughout the book. The recipes are well explained and there are enough pictures to encourage me to try many of them.
August 24, 2017
I enjoyed reading this cookbook! There is a lot of good information and troubleshooting, in addition to Ruby being an eloquent writer.
November 30, 2018
Although there was one or two useful tips in this book, there was not a single recipe that inspired me.
February 25, 2020
All the recipes I have tried from the book have turned out fantastic. The book is also full of very useful information to trouble shoot. Highly recommended!
March 4, 2020
Lovely photos and yummy recipes.
September 6, 2020
Cerebral and emotionally generous. Lovingly written, incredibly useful.
September 28, 2020
Solid recipes, well organized. I especially appreciate the highlighting of tahini, which is my favorite.
December 22, 2021
Interesting comments about baking, ingredients, how it all works.
August 15, 2024
Very much a "please stop telling me a story, I just want to bake a cake :(" book in some ways. But! The recipes are very good when you do get to them.
November 10, 2024
This was an interesting book by one of the many Great British Bake Off contestants. There weren't a lot of recipes that I would try but perhaps someone else would enjoy them more than myself.
January 11, 2025
So it’s not well set up for kindle so loss of a Star. There are some good baking details in here. And I am making the chorizo flat bread tomorrow.
February 7, 2025
Healthy options but a lot of ingredients are hard to come by or too expensive to warrant buying for casual baked goods.
March 4, 2017
Beautiful book, with lots of inspiring recipes. Tandoh is generous with tips to help us perfect our baking. Her instructions are simple and easy to follow. I love the fact that she uses interesting combinations especially when it comes to spices (bay leaves and crème brûlée for example). She seems to have fun baking and it's contagious.
My only complaint about this book is about the index. Not detailed enough and it can be difficult to find some of the recipes. It took me forever to find the buttercream one (you have to look under "coffee"because it's with the "Coffee black currant opera cake", and don't look under Opera if you want to make that cake, it's not listed there, just under coffee.)
My only complaint about this book is about the index. Not detailed enough and it can be difficult to find some of the recipes. It took me forever to find the buttercream one (you have to look under "coffee"because it's with the "Coffee black currant opera cake", and don't look under Opera if you want to make that cake, it's not listed there, just under coffee.)
May 3, 2015
I am a recent fan of The Great British Bake Off. If you, like me, have watched season four of this show then you will recognise the name Ruby Tandoh. She made the season finale and was pretty consistent in both her good baking and her ability to feel devastated about what she had baked. Well, this cookbook carries Ruby’s no-nonsense, simple approach to excellent home baking.
After a brief introduction about her road to baking and this book, Ruby outlines key equipment and ingredients home bakers will need, as well as basic techniques and conversion charts (I love cookbooks with conversion charts - so helpful). These introductions are all simple to follow and brief. If you are already a seasoned baker it is easy enough to skip straight to the recipes. The recipes are divided, and colour-coded, into cake, bread, sweet dough, cookies and crackers, decadent desserts, pies and tarts, pastries, and extras. Each of these sections begins with an introduction into specific key ingredients, techniques and trouble-shooting. There are plenty of pictures of the finished products, as well as some of step-by-step processes.
The best thing about this recipe book is the creativity of flavours. From Chocolate and Lime Mud Cake to Bay and Black Current Crème Brûlée. While this is exciting, it did mean that when I was flicking through for a recipe I could quickly whip up, there weren’t many I could make without a special trip to the shops. But planning ahead aside, this is a book that is going to inspire many baking adventures to come. I’m particularly looking forward to making the Lemon Meringue Roulade. And the White Chocolate Hazelnut Couronne looks out of this world. There is a great mix of sweet and savoury, thanks to the inclusion of bread and savoury pies and tarts.
I loved that this book also includes recipes and instructions for basics that you just never see in standard cookbooks anymore. For example, there is a comprehensive guide to making puff pastry, and the extras section covers everything from custard and pastry cream to marzipan, icings and lemon curd.
A comprehensive and fresh guide to baking that will delight and excite.
The publishers provided a complimentary copy of this book in exchange for an honest review.
After a brief introduction about her road to baking and this book, Ruby outlines key equipment and ingredients home bakers will need, as well as basic techniques and conversion charts (I love cookbooks with conversion charts - so helpful). These introductions are all simple to follow and brief. If you are already a seasoned baker it is easy enough to skip straight to the recipes. The recipes are divided, and colour-coded, into cake, bread, sweet dough, cookies and crackers, decadent desserts, pies and tarts, pastries, and extras. Each of these sections begins with an introduction into specific key ingredients, techniques and trouble-shooting. There are plenty of pictures of the finished products, as well as some of step-by-step processes.
The best thing about this recipe book is the creativity of flavours. From Chocolate and Lime Mud Cake to Bay and Black Current Crème Brûlée. While this is exciting, it did mean that when I was flicking through for a recipe I could quickly whip up, there weren’t many I could make without a special trip to the shops. But planning ahead aside, this is a book that is going to inspire many baking adventures to come. I’m particularly looking forward to making the Lemon Meringue Roulade. And the White Chocolate Hazelnut Couronne looks out of this world. There is a great mix of sweet and savoury, thanks to the inclusion of bread and savoury pies and tarts.
I loved that this book also includes recipes and instructions for basics that you just never see in standard cookbooks anymore. For example, there is a comprehensive guide to making puff pastry, and the extras section covers everything from custard and pastry cream to marzipan, icings and lemon curd.
A comprehensive and fresh guide to baking that will delight and excite.
The publishers provided a complimentary copy of this book in exchange for an honest review.
September 26, 2015
Ruby writes almost lyrically and always engagingly about the reasons to bake each recipe in the book though she doesn't shy away from telling you what not to do. It's a charming voice. The recipes are written clearly-each photo referenced by page number. Some are quite difficult, others benefit from previous experience with the different types of batters, but most are accessible to the first time baker. Her notes consistently encourage the baker to experiment and offer suggestions on how to make those experiments more successful. The photographs are lovely with a pleasing messiness-crumbs abound. Many cookbooks are overly slick and processed but this is not one of those. The crumbs actually make it better for me because then it's easier to evaluate how the crumb of a specific cake is supposed to be...
May 1, 2015
*Received an ARC from NetGalley*
This book has many great recipes. It has recipes for cake, sweet dough, pastries and more. I love that it includes pictures, makes it better because who doesn't like seeing pictures of beautiful food? :)
Everything is written clearly so it seems easy to follow the directions. I also like that in the beginning of each chapter, there's a section that explains why {the cake, bread, etc.} might be too dry, dense, etc. That is definitely helpful!
Can't wait to try out some of the recipes from this book.
This book has many great recipes. It has recipes for cake, sweet dough, pastries and more. I love that it includes pictures, makes it better because who doesn't like seeing pictures of beautiful food? :)
Everything is written clearly so it seems easy to follow the directions. I also like that in the beginning of each chapter, there's a section that explains why {the cake, bread, etc.} might be too dry, dense, etc. That is definitely helpful!
Can't wait to try out some of the recipes from this book.
Displaying 1 - 30 of 40 reviews