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How to Bake Hardcover – 5 Jul 2012

4.7 out of 5 stars 1,003 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Bloomsbury Publishing (5 July 2012)
  • Language: English
  • ISBN-10: 140881949X
  • ISBN-13: 978-1408819494
  • Product Dimensions: 19.3 x 3 x 24.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (1,003 customer reviews)
  • Amazon Bestsellers Rank: 1,234 in Books (See Top 100 in Books)

Product Description

Review

TV's rising star ... the greatest expert in the history of British television (Guardian)

I went straight for the flatbread recipe and it worked like a dream (Nigel Slater Observer)

Home baking is all the rage - thanks in no small way to Paul Hollywood (Sunday Telegraph)

Book Description

The last word in baking from the nation's favourite expert

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Top Customer Reviews

Format: Hardcover
I didn't quite know what to expect when I bought this book. It could've been another poor attempt to cash in on a popular TV cookery show, but it's actually an awful lot more than that and very impressive. The book is laid out very well, the food photography is excellent and the recipes are clear and concise. There is a good introductory chapter covering ingredients, techniques and equipment in quite a lot of detail. All of which is very useful to novice bakers, such as myself. One you're into the recipes, each one has a full page colour photograph on the opposite page, with a brief summary at the top detailing number of servings, preparation time and baking time, with a brief summary of hints and tips. There is a detailed step-by-step set of instructions for all of the recipes, which I'm sure anyone can follow easily. I also think there is a wide variety of different things to try out, ranging from simple breads to elaborate cakes (and simple cakes and elaborate breads too). I've tried a number of the recipes, particularly the breads, expecting them to go horribly wrong since I have never made them before, but all have been successful. I really can't find many faults at all with this book, and would highly recommend it.Read more ›
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Format: Hardcover
I was very fortunate to have received this book as an unexpected present and managed to find enough time to try two of the recipes, each of which turned out to be fantastic. I have baked bread on and off for the best part of 20 years but always been pretty disappointed with the dense/airless bread I've produced. This is not to remain the case, as Paul's first section of the book explains in simple terms the chemistry behind successful bread making. I now know what I've been doing wrong all these years...too little water and too much flour! This part of the book is well worth a read however the recipes that follow will certainly not disappoint with breads, cakes and other culinary delights just waiting for you to explore.

The 'Truffle Fiselles' were the first to be tested in our household. I was alarmed at how lose, soft and wet the dough was but remained true to Paul's word that they would turn out alright. In fact,they were better than alright although I will need to work on producing more regular Fiselles in terms of length! The truffle oil (kindly bought as a gift from my daughter) gave the most delicious flavour.

The next morning I set to task on the 'Breakfast rolls'. These were without doubt the best thing since 'sliced bread'. In fact that's an oxymoron as this bread was far superior in every way to manufactured sliced bread and beat the traditional bacon sandwich hands down. The instructions were incredibly easy to follow and fail safe. I can't wait to dip into the book again this weekend to try something new... perhaps the grape and stilton flatbreads?

I believe this book serves novice and more experienced bakers alike and it certainly won't disappoint! An excellent book to inspire you into being more creative in the kitchen and put smiles on the faces of your loved ones!
2 Comments 285 of 293 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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By helen TOP 1000 REVIEWER on 10 July 2012
Format: Hardcover Verified Purchase
I do have 100 great breads and I think this book is better. This one unlike the other has good photos for every recipe and only makes 1 loaf/quantity (not the occasional 3 loaf recipes in 100 breads)There are clear helpful instructions and having just made the brioche recipe from it I am ecstatic with the results! It looks amazing! I was worried that How to bake would be a duplicate of the other book with a few extra recipes but it isn't, it has loads of different ones and I am really wishing I had more time free to make them all! Here are just a few things you can make - baklava, chocolate & cranberry brownies, pitta breads, crumpets, wraps, pain au chocolat, apple danish, hot cross buns, teacakes, pecan loaf, pear, pecan and chocolate crumble, clafoutis, passion fruit souffle, lemon drizzle cake,cottage loaf, scones, blueberry pancakes, cherry & chocolate muffins, simnel cake, christmas cake, lemon meringue pie... Hungry yet?!
3 Comments 188 of 201 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover Verified Purchase
I'm really enjoying this book. I was able to browse through it at a friend's house so I knew what to expect -- I bought it entirely because it has a whole section of sourdough breads, and I only bake sourdough bread, so I'm always looking for new ideas. Be aware that the book is very biased towards bread and yeasted doughs, fine by me!

I tried his basic sourdough as an alternative to my usual recipe. It didn't turn out quite as well as usual, but I think my starter was not in optimum condition, so I wouldn't blame him for that -- the method looks sound (note: if you are a beginner, you don't have to make the *vast* quantity of starter he recommends. I feed mine with 50 g each of flour and water, discarding or using half of it first).

Today I made the pain aux raisins -- superb! I'm finding this book inspiring and am encouraged to try more different types of bread. It's true many recipes are repetitive (first 3 steps are the same in most cases) -- but it saves you flipping back through the book for some "basic" recipe for instructions -- every recipe is complete in itself. This book will suit both novice and experienced bakers I think -- when you know what you're doing you can tweak the recipes to suit yourself. I prefer it to _The Handmade Loaf_ for bread recipes.
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