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The Hummingbird Bakery Cookbook Hardcover – Apr 1 2009


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Product Details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small (April 1 2009)
  • Language: English
  • ISBN-10: 1845978315
  • ISBN-13: 978-1845978310
  • Product Dimensions: 23.6 x 19.8 x 1.8 cm
  • Shipping Weight: 658 g
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #33,145 in Books (See Top 100 in Books)

Product Description

About the Author

Tarek Malouf opened the first Hummingbird Bakery in London’s Portobello Road in 2004. When he was growing up, his favorite treats were always American desserts and cupcakes, and he later wanted to open a bakery in London that specialized in these treats. A second branch opened in South Kensington in 2004 and a third opened in Soho in December 2009.

Customer Reviews

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Most helpful customer reviews

By Fiona Mc Namara on July 5 2014
Format: Hardcover Verified Purchase
Love this cookbook, Have is nearly 2 years now and i still turn to it to make reciepes for any parties that i'm having. so simple to follow. great instructions
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Format: Hardcover Verified Purchase
This cookbook is heaven for cupcake lovers with several tasty recipes, the best being its Red Velvet cupcakes.
It also has some savory recipes, cookies and cakes, but the breadth of those is limited.
There are also no detailed instructions on baking basics, like using room temperature butter and eggs. For this, I would recommend the "Magnolia Bakery Cookbook", but that one has only one or two cupcake recipes.
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By Amy on Oct. 16 2011
Format: Hardcover
Although the quantities of ingredients are different than any cake recipe I've ever used, they came out really moist and delicious. I did have to tweak some of the recipes to taste, such as the chocolate cupcake. Although moist, didn't taste much like chocolate to me.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 56 reviews
98 of 101 people found the following review helpful
A beautiful book with a decent recipe! May 15 2009
By Pam - Published on Amazon.com
Format: Hardcover Verified Purchase
*EDITED*

There have been a number of mixed reviews about this book - in fact, there're quite a few negative ones that almost put me off trying to make anything from the recipes. I really wanted to know if this book was worth anything so I decided to prove it to myself. I am a decent baker; that is to say, I taught myself to cook and bake on a regular basis (often with good success!) but have no real culinary skills or knowledge. However, I do spend enough time in the kitchen to notice that the methods for doing various things in this book is quite different from most recipes that are commonly used. For example, the methods for mixing the cake mixture in Vanilla Cupcakes provide that you first combine flour, sugar, baking powder, salt and a bit of milk in one bowl; and some eggs, milk and vanilla extract in the other. Once thoroughly incorporated, the book tells you to mix the two together. Now, most recipes would ask you to first beat the egg and sugar in one bowl, add the milk and vanilla, follow by the dry ingredients. But I decided to stick closely to the recipes provided - using whatever amount of ingredients (which may seem "ridiculous" to many people) that the book suggests, and have my fingers crossed. The results? Well, the cupcake recipes (vanilla, chocolate and the velvet cupcakes) that I've attempted so far have turned out pretty good! They're all very tasty and do not appear to be "dry" or "inedible" in any way. My guess is that for those of you who are rather experienced would question the validity of the recipes and so instead of sticking to the book, would be tempted to do "what they think is best" - which is probably why there're more experienced bakers complaining about their various failures, etc. So my advice is for you to turn blind eyes and ears and just follow the recipes to the letter, even though your experience and "instinct" are telling you otherwise!

***The book itself is simply beautiful. It is well laid-out, divided into several sections like cakes, pies, tarts, cookies, etc. The recipes include: the basic vanilla/chocolate cupcakes, lemon cupcakes, red velvet cupcakes, strawberry cheesecake cupcakes, lavender cupcakes, hazelnut and chocolate cupcakes, coconut and pineapple cupcakes, banana and chocolate cupcakes, pumpkin cupcakes, marshmallow cupcakes, ginger cupcakes, hummingbird cake, carrot cake, brooklyn blackout cake, coffee cake, blueberry cake, spiced pound cake, banana bread, nutty apple loaf lemon loaf, New York cheesecake, icebox banana cheesecake, lemon meringue pie, pecan pie, pumpkin pie, mississippi mud pie, apple pie, brownies, muesli bars, rocky road bars, ham and mushroom muffins, spinach and cheese muffins, blueberry muffins, banana and cinnamon muffins, chocolate chip cookies, peanut butter cookies, white chocolate and pecan cookies, oatmeal raisin cookies, and gingerbread men. The photographs are all stunning, you get to see exactly what your cakes should look like.***

However, I must say that since I own over 200 books on cakes, cookies, ice cream and desserts, this book doesn't give you a very wide range of recipes - hence why I've given it 4 stars. The book is quite thin and it does have "enough" to keep you entertained for a while, but I prefer to have more choices so I usually have several books on very specific subjects. For example, if you're looking for a good book on cookies, I'd recommend "Martha Steward's Cookies", "The Good Cookie" and "Great Cookies"; for cakes, I'd recommend "Mary Berry's Ultimate Cake Book" and "Southern Cakes"; for cupcakes, I'd recommend "Cupcake Heaven", "The Crabapple Bakery Cupcake" and "Cupcakes: Luscious Bakeshop Favorites"; for general baking/desserts "Desserts by the Yard", "Maida Heatter's Book of Great Desserts", "Jim Fobel's Old-fashioned Baking Book"; for ice cream "Ices", "The Ultimate Book of Ice Cream", "The Perfect Scoops"; and for chocolate, I'd recommend "The Essence of Chocolate" and "Maida Heatter's Book of Great Chocolate Desserts".

Overall, if you're truly passionate about cakes and are NOT looking for "healthy" cakes (whatever that means!), you'll love this book. It'll be a great addition to your cook book collection, although I wouldn't say that this will be the ONLY book you'll need, because the book just simply doesn't offer enough varieties in the long-run. I've also been to the bakeries in London and I am happy to announce that my most recent batch did taste rather closely similar to the "real" things! I can assure you that this book will give you some great ideas and the pictures will be able to keep you coming back to the book time and time again!

Recommended.

P.S. I've also noticed that a few people have been comparing this book with Magnolia Bakery Book. I own all of them (2 by Magnolia, 2 by Buttercup Bakeshop and The Hummingbird Bakery) - and I'd NEVER pick the Buttercup Bakeshop over the other two. In fact, The Hummingbird bakery book actually contains MORE cupcakes recipes than those Magnolia books! It should also be noted that none of these books offer "healthy" goodies! Have fun baking!
26 of 26 people found the following review helpful
Good recipes Aug. 29 2009
By beauty addict - Published on Amazon.com
Format: Hardcover
Just made the lavender cupcake recipe, and it was a hit. I do not know what everyone else is complaining about. I am an experienced baker, and although the recipes run differently than other cake batters I've made they do work and are quite tasty. I do agree with others that those that don't like the book tried reworking the recipes in to "traditional" mixing ways and that probably ended in disaster. Just follow the directions and you will have a delicious treat at the end. Someone mentioned frosting problems, with any homemade frosting recipe the type of climate you live in can change the consistency you come out with. More humid, more sugar needed. Drier or colder weather usually more butter or milk will be needed. That just goes with the territory of baking.
20 of 20 people found the following review helpful
Delicious. Decadant. Easy. July 31 2009
By Ashley Peach - Published on Amazon.com
Format: Hardcover
Thats right - Easy.

As a keen home baker I first read through the methods and thought, "Well, I can make them better than that..." and do you know what? I couldn't. I overcomplicated my first attempt at Lemon cupcakes, changing quantities, changing methods, and they ended in disaster.

Since then, I've followed each recipe to the letter and triumphed every time.

In suggesting you follow each recipe "to the letter", I would also recommend you do your best to overlook the amount of sugar in the cake bases - it looks like a lot, but the finished cakes are moist and most definatly not over-sweet. I know, as i've made most of them!

I would stress, however, that the cakes in here are most definatly `sometimes' foods. Ideal for afternoon teas or other special occasions where you want to impress your guests with something that sounds home-made, but looks and tastes store-bought (in a good way).

I can't help thinking, also, that the recipes are so simple they would probably be great for kids to get involved with also.
20 of 21 people found the following review helpful
Good book, but one really big error July 9 2010
By Bookdon - Published on Amazon.com
Format: Hardcover Verified Purchase
This is quite a good cookbook, but it gives the wrong oven temperature, throughout. It has used the wrong formula for converting centigrade temperatures to F. The correct conversion is: (C X 1.8) + 32, so 170 C = 338 F (not the 325 F given in the book and its conversion chart). If you use the book's temperatures, most everything will be under-cooked (except at 220C, which will overcook at 400F).
Use:
170C = 338F
180C = 356F
190C = 374F
200C = 392F
220C = 428F
9 of 9 people found the following review helpful
awful book with excess ingredients Dec 15 2009
By Sleepy Willow - Published on Amazon.com
Format: Hardcover
Seriously a stick plus two tablespoons of butter in the cheesecake crust??! I thought it sounded, and looked like way too much, but I followed it the way it said and of course it was way too much butter. After being refridgerated it was like a coating of butter with a little bit of cookie on the bottom of my springform pan. Filling was good, very different from any cheesecake Ive had before and wouldnt really consider it a cheesecake at all. The cheese and spinach muffins were awful too. tasted pretty good, besides the texture issue. recipe lacked liquid, batter was like bread dough. I am a great baker, but I will not bake any of the other recipes in this book. thankfully we just rented the book from the library, id be really upset if I had bought this book. was so excited by the beautiful pictures too. too bad the recipes lack in the ingrediant quantity category. dont waste your money. get The Neighborhood Bakeshop by Jill Van Cleave or Baking by Dorie Greenspan instead.


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