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Paul Hollywood's Pies and Puds, by Paul Hollywood
Free Download Paul Hollywood's Pies and Puds, by Paul Hollywood
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Review
“Everyone loves pies, everyone loves him. Three cheers all round, then, for these comforting recipes from the silver fox of baking.†―Delicious
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About the Author
Paul Hollywood shot to fame with his role as a judge on The Great British Bake Off. He is the author of How to Bake along with Paul Hollywood's Bread, a tie-in to his television series. Having started out at his father's bakery as a teenager, he has worked as Head Baker at exclusive hotels including Cliveden and the Dorchester and he went on to launch The Paul Hollywood Artisan Bread Company, which now supplies Harrods among others. www.paulhollywood.com@PaulHollywood
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Product details
Hardcover: 224 pages
Publisher: Bloomsbury Publishing (September 30, 2014)
Language: English
ISBN-10: 1408846438
ISBN-13: 978-1408846438
Product Dimensions:
7.6 x 1 x 9.7 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
75 customer reviews
Amazon Best Sellers Rank:
#112,256 in Books (See Top 100 in Books)
It just arrived yesterday, so I can only speak on looks as I haven't tried any of the recipes.Looks great - I can't wait to dig into some of these recipes.I caught a couple of episodes, on youtube, of the series that is companion to this book and they put the hook in me to buy this.So far, I've baked quite a few of Paul's recipes from his "How to Bake" and the GBBO tie in book "Great British Bake Off: Everyday" and have been very happy with the results. I expect the recipes in this book to be no different. The extra tips and diagrams are always appreciated.I see many reviews mention that its not user friendly with regards to the weights/measurements. It is really quite simple. If you want to make European recipes, you simply must buy a scale. Odds are your liquid measuring cup has metric already and your measuring spoons are fine. Don't do a conversion of guessing how many cups of flour equal 175 grams. If you are serious about baking, be exact. Write down (in the book if you like) a simple C to F degree chart for the standard cooking temps and you are set.I now cringe when recipes have volume measurements for dry ingredients. So nice to sift my flour into a bowl on the scale and have it exactly what I need.Some ingredient names may throw off American bakers, but google is very helpful at pointing you in the direction of an item's "American" name or a usable substitute if not available.
Paul's cook book is good to have on hand for meat pies and delicious desserts! Book came all the way from England! Best part is the measurements and heat temperatures are translated to American standards in the back pages. This one is for my library!
Great instruction. I like it because the author show how to make it by hand instead of using the machine.He explain clearly how to feel and picture to show when the mixing is right by feeling and sight. This truly provide the knowledgeof baking. Now I realize one can still bake without a machine. It is not hard and does not take a lot of time while enjoying the process.One of the best cook book I have.
The book just got here today and I went from front to back with post it notes planning what to bake. I will be as big as a house before I get to the end. I have ordered Treacle and Almond flour and fine ground Semolina and Dariole Molds and Golden Syrup and "strong" flour, etc. Life is good and getting better.
Buy this cookbook, will be one of the best investments ever...appreciate having a gentleman like this showing me in detail the art[s] of baking. God bless him, wish we were fortunate to have his cooking show[s] available to American audiences....more the pity. His text delivery along with how-to photos make his recipe prep simple. This and all of his cookbooks are well worth purchasing. Thank you Paul!
I bought this book because of the photos of how to make the different pastries - invaluable as now I can see where I went wrong before. I have a scale that weighs in grams so it's not a big deal as I don't have to convert to US volume measurements. Getting Lard can be an issue, the cheap stuff is hydrogenated, so I went to Whole Foods and got the real thing. You can also make lard yourself, it's easy to do. Pastry is soooo much better made with lard and butter.
Well written and beautifully illustrated. I am not intimidated by the British terms as they can be "Googled" and the metric measurements converted using simple formulas.
Excellent cookbook. Simple recipes, clearly written with photos and some step by step directions. Only made one recipe so far but it came out perfectly. The ingredients are in metric but I have always used a scale and can easily do the conversions. There are a number of recipes I look forward to making. A little different in style than I am used to but am learning new techniques.
This is a great compilation of old-fashioned, British, tried-and-true recipes. While I'll pass on the ones containing fish, I have bookmarked several to try. I have other recipe books from Paul, and his recipes have always been reliable and true. I love his honest recollections of his boyhood and memories of his Nan's baking.
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