223 of 228 people found the following review helpful
A fantastic book with something for everyone!,
This review is from: How to Bake (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!
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Initial post: 21 Apr 2013 20:59:18 BDT
pauline payne says:
thanks a very informative and enjoyable review.
Posted on 7 Jul 2013 10:42:58 BDT
When making the breakfast rolls try using soft margarine in place of the butter suggested in his recipe. Even better. Tom
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