James Morton

James

My name’s James. I like to bake and I like to write.

In 2012, I reached the final of the Great British Bake-Off.

In 2015, I’ll qualify as a medical doctor. I’ll release my second book. I’ll have been writing a column for the Sunday Mail for 2 years. I’ll have contributed to countless more publications and attended more culinary events, TV studios and baking shows than I’d ever have thought possible.

Here’s to reality TV.

Love,

James

Books

My first book book, Brilliant Bread, came out on the 29th August 2013.

In 2014, it was awarded the Guild of Food Writer’s Award for Best Cookery Book.

To say “I am proud” would be an understatement. The positive response has been overwhelming and for it I am grateful. I tried my best to make this the best bread book on the market.

You can order it many places online, including Amazon and Waterstones. Alternatively, you should look for it in your local independent book shop. If you are in any doubt, then get in touch personally with your queries on twitter.

BUY FROM AMAZON

BUY FROM WATERSTONES

My second book, How Baking Works, is released March 2015. It’s even better than the first.

Blog

Referendum

The oil? Who cares. It does not matter. In a mere 100 years, Scotland would still be independent and the oil would be long-gone. I’ve stayed out of the debate as much as I could bear. To potentially polarise my already diminishing demographic? My publishers would be appalled. My single foray into the promotion of the […]

Read more
Blueberry Pizza

Blueberry Pizza

This isn’t even distraction from writing my book. This is a recipe going in my new book. I thought I’d share it on here because it’s special.   BLUEBERRY PIZZA This recipe exists because of a wee boy called Elliot. The lovely Sarah Lavelle (@InnatelyN8), who is going to be editing this book and edited my […]

Read more
Pizza Cake

Pizza Cake

Hullo! Today, I’ve been distracted from the furious final dash to deliver the manuscript of my 2nd book on time. There was one post/possible-troll that kept popping up on assorted social media that I just could not ignore. The Pizza Cake. This genius concept (for it is still just that: a concept) comes from Canadian chain Boston Pizza, who are asking […]

Read more
How to Make Cider (or Scrumpy)

How to Make Cider (or Scrumpy)

This isn’t intended as a guide on how to make the most artisanal product in the world – this is a guide on how to make a genuinely nice, drinkable cider for those of us who live in cities, in flats or without a supply of time, cash and apple trees. The above juice was […]

Read more

A letter to the #GBBO haters

The Bake-Off comes to a close for another year with more innuendo, innovation and twitter abuse than ever before. And I’m sad that it is this last point that has come to define this series as far as the press is concerned – reading certain fascist publications, it seems some contestants can cause differences of […]

Read more
The Power of Pots

The Power of Pots

The Power of Pots If you’ve read my book (did you know I’ve got a book out?), you might have noticed I’m a fan of baking bread in cast-iron pots. It’s simple: all you’ve got to do is preheat your pot, lid and all, to as hot as your oven goes. Then, slide your risen […]

Read more

Contact

For all personal enquires and hellos, please get in touch on Twitter! You can find me @bakingjames.

Fork Off Management
The Garden Flat
125 Goldhawk Road
London
W12 8EN

Anna-Louise Naylor-Leyland
E: al@forkoffmanagement.co.uk
T:07595 635882

For press enquiries regarding Brilliant Bread or How Baking Works, please contact Ellie Rankine at Ebury Publishing:

E: erankine@eburypublishing.co.uk

Contact Info

al@forkoffmanagement.co.uk

Glasgow, UK

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: