Paul Hollywood's British Baking

Paul Hollywood's British Baking

Book - 2014
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Winner of the 2015 Gourmand World Cookbook Award, Best Pastry Cookbook

Fresh cherry cake, Plum bread, Baked Somerset Brie, Honey buns, Scottish oatcakes, Boxty pancakes . . . you don't get better than a traditional British bake. Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen-and, in his inimitable style, he'll apply a signature twist. Rich with beautiful recipe photography, maps andillustrations, here is the ultimate collection of British bakes from the nation's favourite artisan baker.

Publisher: London, Bloomsbury,, 2014.
ISBN: 9781408846483
Characteristics: 303 pages : illustrations ; 25 cm.
Additional Contributors: Cassidy, Peter - Photographer
Alternative Title: British baking


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Sep 08, 2018

I haven't read this book, but there are many other good bread recipe books out there that also give accurate measurements via grams--much better than just volumes. A decent oz.+g. scale costs around 22 bucks, and you can easily get liter conversions online. I feel therefore that this comment is unfair.

Additional info: after going through the Hollywood book, at the end I agree that some effort should have been made to convert from metrics, not so much for the scaling (which most decent scales have grams in addition to oz, lbs, but because other size measurements are only in centimeters and the oven heat only in centigrade--which makes conversion annoying and time-consuming. If putting a book on the American market, the publishers should've had more respect for the American reader/baker.

Jan 30, 2016

It would be nice if they gave an American equivalent for the recipes as few of us have measuring equipment to measure in grams. I have a scale, but it's in ounces. My liquid measures are in cups, not liters and I can't justify purchasing new (nor have the room for them) for just one cookbook. Conversion is problematic as it is always less than or more than our cups or teaspoons. It's not so bad for cooking, but baking often requires great precision for success.

However, the pictures are beautiful and I hope to try a few that look less likely to fail if I am short or heavy on some ingredient.

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