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Paul HollywoodPaul Hollywood's Bread
Paul HollywoodPaul Hollywood's BreadHARD COVER
UPC: 9781408840696Release Date: 6/4/2013
Biographical note:
The son of a baker, Paul Hollywood worked as head baker at a number of exclusive hotels before launching the Paul Hollywood Artisan Bread Company, which now supplies Harrods of London, among others. He shot to fame with his role as a judge on The Great British Bake Off, and is now a judge on CBS' The American Baking Competition. Main description:
Paul Hollywood's new book is all about bread - how to make it and how to use it. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can be come a savory picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; spinach doss, which is a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best bread pudding you've ever tasted. Get baking with the master baker and judge of The American Baking Competition! Review quote:
"Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time afer time." -- Sunday Telegraph on How To Bake "The focus is squarely on bread - his speciality - in all its delicious forms...Especially good is the inclusion of recipes for bread accompaniments such as chutney and fondue." -- Great British Food Magazine "It's a good, straightforward book that illuminates the process of working with yeast without going into the kind of bread-head detail that would alarm the casual bystander." -- Metro (UK) "Combines practicality with inspiration. He explains the basic techniques for all kind of breads, cakes and pastries, with steps and great photographs alongside delicious recipes. He also explains how to avoid common pitfalls, and the tricks that work. Best of all, he explains why - so it all suddenly makes sense." -- BBC Good Food Magazine on How to Bake Short description/annotation:To tie in with the primetime six-part BBC2 television series |
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