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Paul Hollywood's British Baking, by Paul Hollywood

Ebook Free Paul Hollywood's British Baking, by Paul Hollywood

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Review

“Good practice if you're planning on applying for a spot in the marquee next year.” ―Radio Times“Hearty comfort food.” ―OK Magazine“Beautiful photographs, maps and illustrations.” ―Sun

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About the Author

Paul Hollywood shot to fame with his role as a judge on the Great British Bake Off. He is the author of the bestselling How to Bake, Paul Hollywood's Bread and Paul Hollywood's Pies & Puds. He worked as Head Baker at exclusive hotels including Cliveden and the Dorchester and he went on to launch The Paul Hollywood Artisan Bread Company, which now supplies Harrods among others.@PaulHollywood / paulhollywood.com

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Product details

Hardcover: 320 pages

Publisher: Bloomsbury Publishing (December 9, 2014)

Language: English

ISBN-10: 1408846489

ISBN-13: 978-1408846483

Product Dimensions:

7.8 x 1.2 x 10 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

82 customer reviews

Amazon Best Sellers Rank:

#79,211 in Books (See Top 100 in Books)

I love the PBS Baking Show that Paul Hollywood judges. Many of the technical dishes that are part of the show are from his recipes. I had great hopes for his book but was disappointed. The dishes are just not that tasty for the effort. Hate to say it but the recipes are just too bland - not enough taste. Recipes are not very difficult but I ended up tweaking the flavors.

I love to bake, especially bread. I love cookbooks, I'm a British expat and I enjoy picking up regional recipes. So okay I have quite a few of these already, but Paul Hollywood has updated some beautifully. Plus I have been trying for 22 years to remember the name of these huge bread rolls I had when I stayed in Leeds for a few weeks and how to make them if I did ever find out their name. Problem solved thanks to this book. Barm cakes. They were 2" thick and came in different sizes from bread and butter plate to dinner plate size and were yummy! I digress. The book is very well written with the facts about the origins of the items, some personal asides and a lot of good photography. A very good book easy to follow for all levels of baking talents I would say.

Both of his books are wonderful. I found over 80 recipes that I wanted to try out. The recipes are clear and easy to follow. You do need a scale: Caveat: plain flour means low protein cake flour...corn flour means corn starch & you'll need a scale with grams -- but the breads are fabulous & come out well every time! The cookies are interesting because many of them do not use eggs which gives them a decidedly light texture. This is the first baking book that I created a list for what I wanted to make and started baking my way through the book. Get the book & and start baking. Yummy!

This is an excellent book for bakers of all skill levels (I'm at a medium-low skill level, personally). The organization of recipes by region, along with the table of contents organizing the recipes by overall category, makes it easy to find what you're looking for. Each recipe is accompanied by a photo, and many recipes also have sequential photos of Paul Hollywood working through stages of the recipe, which is very helpful and helps to demystify the process. It gives the reader the encouraging feeling that the author actually WANTS you to learn how to do this, rather than just a presenting you with a list of instructions.If you're in the United States, which I am, you may have to take a moment before getting started to convert some of the measurements to more common US measurements to make things easier as you work (i.e. milliliters to cups, centimeters to inches). There are also some ingredients in a few of the recipes (especially regional ingredients) that are less common or unavailable in mainstream American grocery stores, but it's easy enough to either think of a substitute or move on to another recipe.Taste-wise, everything I've made has been delicious. Cornish fairings (which are especially easy and quick to make) have become well-loved in our household.

I married a Brit. I didn't think the British had a cuisine. But I was wrong. This book is great fun, the recipes work well and it is clearly written. Often a celebrity chef will lend a name to a recipe book and the recipes just don't work. Everything I have made from this book has worked, almost perfectly. I'll be buying more of this man's books.

Excellent cookbook. Very detailed descriptions of what to do and why. Unlike some authors, his advice is spot-on - if you do exactly what he says, you will get good results. He clearly is a cook rather than someone who has put his name on a cookbook. His measurements are in metric units which provide a far more accurate way of adding ingredients than the imprecise cup and volume method. Highly recommended.

If you watch PBS for The Great British Baking Show, you'll be familiar with Paul Hollywood.This is a collection of traditional British dessert and bread recipes, organized by geographical region, that Hollywood has update for modern tastes.The recipes are clearly written, includes brief anecdotes, and some instruction. Plenty of color photographs.I purchased this as a gift.

The book is full of small baked goods with strange names, so I will pick one recipe every day, make it and when it goes in the oven I will put the kettle on. It promises to be an glorious fall season with Paul Holland and regional british baked goods.You don't need much equipment, a bowl, your hands, a pastry cutter and a tin. Happy baking.

Nostalgia - lots of picture to help you bake, Can now bake those favorites from the cities we have lived in the UK, here in the US though a gram scale is necessary as recipes are measured by weight, NOT US cups and tablespoons

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Paul Hollywood's British Baking, by Paul Hollywood PDF