Top positive review
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Pies and Puds
on 23 January 2015
I haven’t seen much of Paul Hollywood on tv, as we don’t get a lot of the UK shows down here. But I have seen a few of his recipes before, and was sufficiently intrigued to investigate this book further. It’s hard to resist any book that offers ‘pies and puds’ as they are some of my favourite things. I’m not sorry that I brought this book, as it is full, not only of delicious recipes, but photos of all the recipes, as well as good photos showing techniques and steps in many of the recipes. For example, in the recipe for the Sausage Plait, there are two pages of photos showing how to position the filling on the pastry, make the slits in the pastry, and how to do the plaiting for the finished product – all very helpful and useful.
After an Introduction of equipment and ingredients that will be useful for the recipes, the first section in the book is Pastry – recipes for shortcrust, rich shortcrust, flaky, puff, hot water crust, suet and choux pastry, with techniques on rolling out, lining a tin and baking blind. This is all very useful for any cook, even an experienced one, as you never stop learning about these things. All the techniques are accompanied by photos demonstrating them, so again very useful.
The next section in the book is Savoury – pies and tarts, and pastries and portable pies. Recipes cover all sorts of savoury approaches, from Corned beef plate pie, Sausage plait, Meat and potato pie, through to Spinach, feta and pine nut parcels, Scotch pies, and Bedfordshire clangers. I have, so far made the Chicken and chorizo empanadas from this section, which were very straightforwardly written, and delicious.
The final section in the book is Sweet – pies and tarts, hot puddings, cold puddings, and cakes and pastries. Recipes in this section cover such items as Apple and Wensleydale pie (reminds me of Wallace & Gromit), Pecan pie, Queen of puddings, Traditional rice pudding, Baked custards, and Shortbread whisky dodgers. A great variety which I look forward to delving into.
This is a great book, full of interesting and varied recipes, well laid out, amply supplemented with photos and techniques clearly and readily explained. The variety of recipes will suit many cooks, and will delight all eaters who are lucky enough to get some of the lovely results.