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How to Bake Hardcover – 5 Jul 2012

4.7 out of 5 stars 1,049 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 (1,049 customer reviews)
  • Amazon Bestsellers Rank: 4,828 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!
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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?!
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Format: Hardcover Verified Purchase
I hate reading cookery book reviews where the reviewer has not tried any recipes. So I have waited to try a few recipes before writing my own review. This book is excellent. The recipes are clear, concise and each recipe has a clear photograph. There are detailed explanations for the inexperienced baker on how to mix, knead and bake the dough. There are simple and advanced recipes and this I feel would suit someone who mostly likes to bake a simple loaf but occasionally likes to push the boat out and get fancy. This is a perfect book for absolute beginners as the pictures have been carefully chosen to perfectly illustrate the techniques. I have tried the wraps, pitta bread and am eating a ciabatta as I type. I followed the instructions and I ended up with fab bread. The wraps were a particular hit with my daughter who likes to invite pals round for fajitas. I had to experiment a bit with the amount of water added. I added a bit more water to the wraps and pitta and a bit less water to the ciabatta. The ciabatta is tricky to handle. I used oil on my worktop when cutting up the dough and life was much less sticky. Mr Hollywood has created a superb book.

A wee update. Found the muffins had too much butter and the Christmas buns were adored by my lucky colleagues.

Another wee update. The scones made with bread flour are superb. If you follow the instructions precisely you achieve light fluffy scones. I added some fruit and treacle and they were even better.
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