Aran: Recipes and Stories from a Bakery in the Heart of Scotland

Great British Bake Off alum Shedden organizes the recipes in this encouraging and accessible recipe collection so as to follow a day in the life of her bakery in a rural Scottish village. Aran, which is Scottish for bread, opens early for baking, and the volume starts with helpful instructions for sourdough starter (the bakery’s starter is nicknamed “Big Mumma”) and recipes for rustic breads with oats and turmeric, as well as airy focaccia made with an especially wet dough. Breakfast treats include croissants (a three-day project) and Swedish buns gouged to make room for marzipan filling. Teatime means two recipes for Scottish shortbread: crisp cookies from Shedden’s grandmother and a softer version. Many choices for midday meals are twists on classics: sausage rolls contain apple alongside pork and are coated with sesame seeds; a vegetarian option with feta and fennel is also provided. A primer on big salads encourages touches of “crunchiness” and “frilliness” and is typical of the playful tone. Though Shedden insists the recipes were originally conceived for home kitchens, some, such as walnut vanilla eclairs with mirror glaze and gold leaf, are challenging. That aside, clear-cut directions balance the whimsy effectively throughout, and they’re sure to bolster readers’ confidence as well. (Apr.)