The Hummingbird Bakery Cookbook and over one million other books are available for Amazon Kindle. Learn more

Vous voulez voir cette page en français ? Cliquez ici.

Sign in to turn on 1-Click ordering.
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here
Start reading The Hummingbird Bakery Cookbook on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Hummingbird Bakery Cookbook [Hardcover]

Tarek Malouf
4.3 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 37.95
Price: CDN$ 23.79 & FREE Shipping on orders over CDN$ 25. Details
You Save: CDN$ 14.16 (37%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 2 left in stock (more on the way).
Ships from and sold by Gift-wrap available.
Want it delivered Wednesday, September 3? Choose One-Day Shipping at checkout.


Amazon Price New from Used from
Kindle Edition CDN $9.99  
Hardcover CDN $23.79  
Join Amazon Student in Canada

Book Description

April 1 2009
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbird's Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: There's no shortage of options. Try Lemon Meringue with its mountain of golden fluffy meringue atop a rich, tangy lemon cream. You'll find favorite Pecan Pie here too. When you need a sweet fix, Brownies & Bars hit the spot. Rocky Road and Muesli Bars are always popular and make welcome additions to a packed lunch. There can't be much that beats a homemade Blueberry Muffin with your first cup of coffee in the morning. Finally, there's something childishly satisfying about a big, chewy Cookie studded with chocolate chunks--there's something here for every king of cookie fiend. *Classic bakes are back in vogue and this book provides 50 simple recipes for everyone's favorites--from Vanilla Cupcakes to Key Lime Pie. *"If you haven't tasted a Hummingbird Bakery look-too-good-to-eat cupcake, you've definitely missed out." Marie Claire

Frequently Bought Together

The Hummingbird Bakery Cookbook + Miette: Recipes from San Francisco's Most Charming Pastry Shop + The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen
Price For All Three: CDN$ 59.16

Customers Who Viewed This Item Also Viewed

Product Details

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

3 star
2 star
1 star
4.3 out of 5 stars
4.3 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Love it 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
Was this review helpful to you?
4.0 out of 5 stars A great book especially for cupcake lovers! March 17 2012
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.
Was this review helpful to you?
4.0 out of 5 stars Good book Oct. 16 2011
By Amy
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.
Was this review helpful to you?
Most Helpful Customer Reviews on (beta) 3.5 out of 5 stars  55 reviews
96 of 99 people found the following review helpful
4.0 out of 5 stars A beautiful book with a decent recipe! May 15 2009
By Pam - Published on
Format:Hardcover|Verified Purchase

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!


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
5.0 out of 5 stars Good recipes Aug. 29 2009
By beauty addict - Published on
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.
19 of 19 people found the following review helpful
4.0 out of 5 stars Delicious. Decadant. Easy. July 31 2009
By Ashley Peach - Published on
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
3.0 out of 5 stars Good book, but one really big error July 9 2010
By Bookdon - Published on
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).
170C = 338F
180C = 356F
190C = 374F
200C = 392F
220C = 428F
9 of 9 people found the following review helpful
5.0 out of 5 stars JUST FOLLOW THE RECIPE.......! Aug. 17 2010
By N. Close - Published on
This is my most treasured, most splattered, most used cookbook. It allows you to create the most beautiful cupcakes, cakes and cookies, all of which have turned out brilliantly! I've followed about 10 ish recipes so far, and apart from a little trouble melting some marshmellow (not the book's fault) they all turned out soooo well that i've had so many compliments on my baking! By far the best are the Red Velvet cupcakes, which I'm now addicted to making, and the New York Chocolate Cheesecake - both of which were dessert heaven.... Don't try and do your own thing and just blindly follow the recipe as instructed, and you'll have no bother.

ps - I have NEVER before reviewed a book on here, but I felt so passionate about defending it after reading some of the negative reviews that I just had to have my two-penneth.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category