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100 Great Breads Paperback – 11 Mar 2004

4.1 out of 5 stars 259 customer reviews

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Product details

  • Paperback: 144 pages
  • Publisher: Cassell Illustrated; First Edition edition (11 Mar. 2004)
  • Language: English
  • ISBN-10: 1844031438
  • ISBN-13: 978-1844031436
  • Product Dimensions: 24.1 x 1.5 x 23.2 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (259 customer reviews)
  • Amazon Bestsellers Rank: 657,372 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Book Description

Paul Hollywood presents all the know-how you need to bake delicious and unusual breads. --This text refers to the Hardcover edition.

From the Author

I want this book to well-used and thumbed through. Having baked at some of the most lavish hotels of the world, it would be satisfying to know that the recipes in this book will find their way to your dining table. The recipes are easy to follow and taste delicious. Bread is essentially easy to make and I hope you enjoy making them as much as I have. The recipes in this book from the likes of Italy, France and above all Cyprus represent my travels through Europe on my quest to find good, hearty bread [with no additives]. My crusade is to put bread back where it belongs, in the centre of our tables with the likes of wine, cheese, pate and olives.....ENJOY!

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Customer Reviews

Top Customer Reviews

By Jood TOP 1000 REVIEWERVINE VOICE on 8 Dec. 2011
Format: Hardcover
Having watched Paul Hollywood on the Great Britsh Bake Off I couldn't wait to get my hands on this book as I've baked bread, for many years, and wanted to learn something from the man himself. I was really looking forward to some advice and tips from the Master Baker, along with some really adventurous bread recipes. I feel cheated. Firstly the title is not strictly true....100 Great Breads....I don't think so. As well as a recipe for "bread letters", which are varnished and used as decorative pieces, the book includes recipes for scones (3 types), 5 types of focaccia, various danish pastries, cheese biscuits and cheese straws, Oh - I almost forgot, the chapter of "Sweet Treats" which has 10 recipes for a variety of sweet delights ranging from apple pies to pancakes.

Most of the recipes for bread, i.e loaves of bread, use white flour; one or two have that dash of adventure with wholemeal or rye, but where's the spelt, the granary? Okay, so we have a short chapter on The History of Bread, but I can find no mention of different types of grain, or the milling of flour for bread baking. The chapter on Tools, Techniques and Tips is so brief as to wonder why he bothered; once again he doesn't even mention the types of flour available, which is astonishing given that this is a Bread Recipe book

No, I'm sorry, but when I want 100 great bread recipes, that is what I hope to get.
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Format: Hardcover
I hoped to start out on a journey with Paul Hollywood, Master Baker? A journey that would Guide me through 100 great bread recipes. However, given how picky Mr Hollywood is about how people should follow his recipes accurately on 'Great British Bake Off', I have found the number of typos in this book (I purchased the kindle version) a bit slapdash and frankly disappointing.

I followed the advice in the book to try making the wheat sheaf first. This was a great activity with the children and kept us occupied for many hours. In fact I hadn't really banked on how long it would take to make all those pesky ears of corn? And the size of it! It just about fit in my oven but took a heck of a lot longer to cook and brown than the instructions in the book advised. I am an experienced home baker, but put this down to beginners errors.

Next up cheese scones, easy peasy you might think? Well, I was sceptical about using strong white flour but when the scones came out of the oven I thought I was onto a winning batch! They were the most perfect looking scones I have ever seen or baked before. Sadly though only one downside, the 30g of sugar in the recipe provided an unsavoury sweetness. I double checked the recipe but yes no salt was prescribed, only sugar. I scanned reviews to see if anyone had noticed this thinking it might be a typo but no, I could find nothing to indicate that the recipe was wrong.

Perhaps it was me being heavy handed I thought, again not wishing to believe that my Master Baker's recipes were less than perfect. And he didn't let me down on the basic white bread recipe. Chuck it all in a bowl, mix by hand, leave to rise and yes I managed at last to produce a successful loaf with a great rise and taste.
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Format: Paperback Verified Purchase
This book has so many great recipes in it the only problem you may have is "where do I start?".
If you are a complete novice though this question is answered for you as Paul recommends you try the wheatsheaf bread first.
I have a breadmaker and although I love the simplicity of it, my loaves were always dense and heavy. Now that I have tried a few of the recipes from this book I am embarrased that I ever served these poor efforts to my family! Since buying this book none of my bread creations have failed, everything comes out light looking 'shop bought'.
My biggest compliment was when my husband refused to believe that the bread we were eating was made and not shop bought, and my daughter ask me to make loaves everyday for lunch.
Everything in this book is easy to undertand with step by step instuctions to guarantee success, there are a lot of tasy sounding variations for your money too. Sweet and savoury breads from different cultures too including croissants, nan, pitta breads, danish pastries, scones, beer bread!
If you buy this book, my biggest tip would be - try the baguette recipe first, a great recipe for bread that practically makes itself and the best bit is NO KNEADING.
Get rid of your breadmaker, all these can be made with less than 20 minutes effort - you won't regret it! (p.S go and get some fresh yeast from the bakery dept in Tesco's)
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Format: Hardcover
I consider myself a great cook but have never been brilliant with bread, but like many searched out this book after GBBO. It is NOT a new book - it is a re-print of a book he wrote 10 or so years ago when he was on another cooking show with Jenny someone - a good food daytime show.

I've now found out about the errors in salt, I think a fuller APOLOGETIC pdf should be available to those of us who bought the book so we can see exactly what errors have been fixed in the new versions WITHOUT BUYING IT AGAIN.

Errors aside, it is inconsistent, confusion and really only any use to someone who is a bread expert - if you're expecting tips on how to do the basics then forget it - he sums it up in one VERY short and NOT AT ALL explanatory paragraph of less than 50 words.........

In short, don't waste your money - there are MUCH better baking books on the market.
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