- 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)
How to Bake Hardcover – 5 Jul 2012
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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)
The last word in baking from the nation's favourite expertSee all Product Description
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Top Customer Reviews
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!
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.
Most Recent Customer Reviews
Really enjoyed this book - lots of interesting recipes which look simple enough (although I haven't actually baked anything from it yet). Read morePublished 4 days ago by Sandra
Paul is unbeatable when it comes to baking successfully and his book makes it simple and essy.Published 8 days ago by MR B.
If you like Paul, you'll like this book. It explains everything you need to know from a beginner levelPublished 16 days ago by YorkshireLad