- Paperback: 142 pages
- Publisher: Cassell Illustrated (Mar 11 2004)
- Language: English
- ISBN-10: 1844031438
- ISBN-13: 978-1844031436
- Product Dimensions: 24 x 22.6 x 1.6 cm
- Shipping Weight: 640 g
- Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #1,950,953 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Bread is the one common factor linking every culture together since the beginning of history. It holds a social and gastronomi significance for everybody. Paul Hollywood's love of this creative foodstuff has built him a thriving bakery and seen him creating breads for some of the country's most famous hotels. He believes in celebrating not only the breaking of bread, but the making of it too, and conveys his own love of bread-making and its therapeutic powers in this collection of recipes. From basic bread to breakfast breads, Mediterranean, traditional and ancient recipes, pizzas, muffins and cakes, these recipes take in every aspect of bread-making. They throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.
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Customer Reviews
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Most helpful customer reviews
2.0 out of 5 stars
Guess work ingredients,
By dpenticton (Canada) - See all my reviews
This review is from: 100 Great Breads (Paperback)
Be aware, you need to be a experienced baker to use this book. An over used phrase is "use a little water" then "use more water until pliable dough" even though in the first chapter it states that all recipes have measured water contents. . Also this book goes back and forth between measurements, ie yeast. The beginning of the book states that all measurements are for fresh yeast giving instructions on converting from active dry yeast to fresh, then throughout the book states 1 tablespoon, 30 grams, then uses 1 package. Is that 1 package of the regular dry yeast, but the books says the ingredients are all in fresh yeast? Not impressed.There are beautiful photos and good descriptions of what to expect above each recipe, and thats the only positive thing I have to say about this book. Im an intermediate baker, but still rely on the authors of bread books to be a bit more specific.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.5 out of 5 stars (21 customer reviews) 18 of 19 people found the following review helpful
5.0 out of 5 stars
Fantastic For Frequent Bakers,
By disco75 "disco75" - Published on Amazon.com
This review is from: 100 Great Breads (Paperback)
The author of this book really knows his stuff. He presents a no-nonsense approach to baking. This approach seemed simplistic as I compared the recipes to more complicated ones from tomes such as *Crust And Crumb.* Being a novice to the world of bread production, I assumed that the baking stones, the spritzer bottles, the ice cubes, the specialty yeasts, the obsessive timing would all be required to make the outcome worth it. I was wrong. Hollywood comes from years of baking and he makes it as easy as possible while still turning out a great product. Just an ordinary oven, a cookie sheet, and parchment paper. Perhaps the heat adjustments and use of moisture improve the breads to some degree, but really, what I've found with this book is that I can bake loaves easily and with most any meal-- not something I'd be apt to do on a regular basis with the complicated formulas of the famous master bakers.*100 Great Breads* contains all the varieties I was looking for: French loaves, baguettes, numerous Italian styles, crackers, naan, flatbreads, and more. Everything I've tried has turned out nicely-- tender and moist. I've gotten great reviews for the Sunflower Seed Loaf and the Brie-and-Basil Wholewheat. I impressed myself with sesame lavash crackers. But best of all, Hollywood's baguette recipe is simplicity itself and produces a fantastically crusty, flavorful loaf. Because its flavor develops from an overnight proofing, I've found that if I make it in advance and freeze the unbaked dough after the first rising, I can easily pull a loaf out of the freezer and have it with dinner several nights a week. I'm hooked! 13 of 14 people found the following review helpful
5.0 out of 5 stars
More people need to know about this little book!,
By singsgood - Published on Amazon.com
This review is from: 100 Great Breads (Paperback)
I agree completely with the review before this one. I have been baking all kinds of breads (no bread machine, ever) for about twenty years now....couches, wicker baskets, lames, poolish, baking stones and bigas don't phase me. Though I am American, I cut my bread-baking teeth in the UK...perhaps that is one of the reasons Hollywood's recipes make sense to me. Yes, he is not quite the purist others are...for example, he adds some butter to his pain de campagne...but so WHAT? The results are phenomenal considering the amount of time and fuss they DON'T take. After suffering my way through interminable 65-step recipes for artisanal breads only to end up knocking the air out of my would-be masterpieces and coming away with a less than perfect loaf, I have found that Hollywood's tactics generally take about half the time, and are still pretty close to never-fail. He also provides some cool and unusual bread recipes like the chocolate chunk/sour cherry (a real hit), and the date and fig bread (I don't even like dried fruit, but this is amazing)...and I finally found out from this book how to get a "boule" completely coated in seeds without using an egg wash first (the egg wash often has a taste of its own and can burn in the oven). All this may seem silly to you unless you are a bread baking addict like I am (and have bread-eating family and friends who expect their daily loaves to arrive on schedule)..Hollywood does depend largely on hand mixing and kneading...I cheat with my big electric mixer and dough hook. I use a peel and baking stone instead of a baking sheet, and easy-mix dried yeast instead of fresh; I sneak in whole grains and wheat germ where not specified. But his recipes are remarkably adaptable and tweakable. He takes a lot of the fear and trembling out of breadbaking...and not just yeast breads, either - he packs a lot of other things in there as well(proper English scones, anyone?). Many serious bakers would have you believe that all truly great bread takes a lot of time to produce. Not so! I have nothing against the Bread Bible and other well known (and expensive!) bread books - they all have their place in my kitchen - and I still make an overnight biga or poolish and let the loaves rise umpteen times when I fancy it - but for sheer ease and great results, people need to know about this wonderful little book! 6 of 6 people found the following review helpful
1.0 out of 5 stars
Have you actually made bread from this book????,
By J. Fox - Published on Amazon.com
This review is from: 100 Great Breads (Paperback)
Okay, after reading some of the reviews I bought this book. Now I know anyone can write a book and sell it! Please before you write a review take the time to actually try some of the recipes.First I've tried several recipes....first all of the recipes use so much salt the bread is unpalatable. Second every recipe has way to much flour in comparison to the liquid. I realize that different areas you need more or less flour but not by a cup of flour or more. The ciabatta bread for instance... 2 cups of flour and generous cups water and the yeast and WHISK briskly for 5 minutes. I don't know about you but it was impossible to whisk briskly for 5 minutes let alone 1 minute as it was so dense and dry that it was impossible. So instead of WHISKING I kneaded the bread. I tried my kitchen aid blender the second attempt at making this bread and it jumped all over the counter as the flour content even after taking out a cup was way to dense. Anyway once the bread was created it wasn't anything like Ciabatta bread should be. No airy holes were in the bread. I've found this book to be a total waste of money and a total disappointment! |
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