How to Bake by Paul Hollywood

How to Bake by Paul Hollywood

Finally, the star of BBC2's The Great British Bake Off uncovers all the insider facts of his art in How to Bake. The child of a pastry specialist, Paul Hollywood is enthusiastic about busting the legends that encompass heating, sharing his finely sharpened abilities, and demonstrating that with the correct direction, anyone can make progress on numerous occasions.

Considering this, he has filled this book with simple to-follow, obviously clarified, totally delectable plans. Having taken you through the essential procedures, Paul discloses how to make a plenitude of breads, baked goods, cakes and scones including wholemeal portion, tin bread, crusty bread, focaccia, harsh cherry and chocolate portion, Roquefort and almond bread, new croissants, milles feuilles, quiche, exemplary Victoria wipe, lemon sprinkle cake, chocolate allurement cake, rich shortbread and red hot ginger rolls. Time to get preparing ...

About the Author
Paul Hollywood has shot to fame with his role as a judge on The Great British Bake Off. Before that, he worked as Head Baker at exclusive hotels including Cliveden, the Chester Grosvenor, the Dorchester and the Annabelle and Anassa in Cyprus. He went on to launch The Paul Hollywood Artisan Bread Company, which now supplies Harrods. 

Excellent book for baking. Clear, concise directions. Also, he not only tells you what to do, but why you are doing it. However, he uses the European way of measuring. Flour is measured in grams, not cups. Temperatures are in Centigrade not Farenhiet. I used a temperature conversion calculator on the Internet to make up a list of temperature conversions and taped the paper in the front cover. Another list shows the conversions of grams of butter, etc to tbsp. and a list of British nomenclature to American i.e.: Strong wholemeal bread flour = wholewheat flour. Also bought a small inexpensive scale to weigh out the flour. The results are better than most of the American recipes I've got. Lots of pictures on what the final product should look like and an explanation of various techniques. I highly recommend this book.-Joe Clement

If you haven't heard of Paul Hollywood, it won't be long before you do. The 47-year old Hollywood started working as a baker in his father's bakery as a teenager. Baking and teaching others to bake has been his life ever since. I first came across him watching The Great British Bakeoff, but he has since expanded his horizons and is appearing as a judge on The American Baking Competition 2013 (CBS). I liked Paul Hollywood's Bread so much that I acquired a copy of How to Bake and am I ever glad that I did! Let me tell you about a few of my favorite recipes from the bookHollywood's passion is bread baking (he is said to bake the most expensive loaf of artisan bread in Britain, an almond and roquefort sourdough) and that comes shining through in How to Bake, with about 2/3 of the book devoted to bread in various guises, with chapters on Basic Breads, Flavored Breads, Sourdough, and Croissants, Danish & Brioche. Hollywood spent some time living & working in Cyprus and you'll see that experience reflected in a number of the breads featured in the book. I've made several of his recipes (his Ciabatta from Paul Hollywood's Bread is stunning and an unusual shaping technique makes it dead-easy) so I chose something a bit different for a test recipe.-gRANDMA 

I am in love with the Great British Baking Show and Master Class, and I needed a little Paul Hollywood of my own. While I would like Mary to teach me how to make cake I was really eager to find out how Paul knows when the dough is properly proved. I've over proved and under proved, I love the science of baking the alchemy and magic of making something wonderful form just a few ingredients. My friends and family would consider me an advanced baker and there is no challenge I would not take on but I wanted to know how to get it right every time. How to Bake takes the mystery out and teaches in an easy to follow and understand format. It is British so get ready for some metric conversion, but you really should be weighing your ingredients anyway and your scale already knows metric. There is not a ton of recipes but some of everything and enough to instruct so that you can tackle anything else that comes your way. I need to find some more hungry people so I can start mastering puff pastry!-Lory Belmont

Download Ebook How to Bake by Paul Hollywood | 61 Mb | Pages 112 | EPUB | 2012

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