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New York Times bestselling celebrity chef Paul Hollywood's easy-to-follow cookbook for any home baker mastering the classics.
Paul Hollywood was the son of a baker long before he became an international household name as a judge on The Great British Baking Show. Raised to make perfect breads, scones, and sponges, Hollywood has always been passionate about busting the myths that surround baking, sharing his finely honed skills, and proving that with the right guidance, anybody can achieve success.
In How to Bake, Hollywood introduces readers to his tried-and-true techniques. With easy-to-follow, clearly explained, utterly delicious recipes, readers are guided through an abundance of breads, pastries, cakes, and biscuits-from ciabatta and focaccia to fresh croissants and classic Victoria sponge. You'll also find. . .
· Basic Breads, Flavored Breads, & The Secret of Sourdough: Basic Pitas, Baguettes, and Spelt Bread; Crusty Dinner Rolls; Cherry Tomato and Mozzarella Breads; Apricot Date and Sultana Loaf; Basic, Seeded, or Smoked Bacon Sourdough
· Croissants, Danish, & Brioche: Pain au Chocolat; Raspberry Danish; Lemon-and-Lime Pastries; Apple Brioche
· Biscuits, Puddings, & Cakes: Cypriot Almond Bisuits; Passionfruit Soufflés; Blackberry and Pear Strudel; Bûche de Nöel
· And many more...
Beautifully designed and photographed, this iconic cookbook is a must-have for bakers worldwide.
New York Times bestselling celebrity chef Paul Hollywood's easy-to-follow cookbook for any home baker mastering the classics.
Paul Hollywood was the son of a baker long before he became an international household name as a judge on The Great British Baking Show. Raised to make perfect breads, scones, and sponges, Hollywood has always been passionate about busting the myths that surround baking, sharing his finely honed skills, and proving that with the right guidance, anybody can achieve success.
In How to Bake, Hollywood introduces readers to his tried-and-true techniques. With easy-to-follow, clearly explained, utterly delicious recipes, readers are guided through an abundance of breads, pastries, cakes, and biscuits-from ciabatta and focaccia to fresh croissants and classic Victoria sponge. You'll also find. . .
· Basic Breads, Flavored Breads, & The Secret of Sourdough: Basic Pitas, Baguettes, and Spelt Bread; Crusty Dinner Rolls; Cherry Tomato and Mozzarella Breads; Apricot Date and Sultana Loaf; Basic, Seeded, or Smoked Bacon Sourdough
· Croissants, Danish, & Brioche: Pain au Chocolat; Raspberry Danish; Lemon-and-Lime Pastries; Apple Brioche
· Biscuits, Puddings, & Cakes: Cypriot Almond Bisuits; Passionfruit Soufflés; Blackberry and Pear Strudel; Bûche de Nöel
· And many more...
Beautifully designed and photographed, this iconic cookbook is a must-have for bakers worldwide.
The son of a baker, Paul Hollywood has shot to fame with his role as a judge on The Great British Bake Off. He worked as Head Baker at exclusive hotels including Cliveden and the Dorchester and he went on to launch The Paul Hollywood Artisan Bread Company, which now supplies Waitrose among others.
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| Erscheinungsjahr: | 2013 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Backen |
| Medium: | Buch |
| Inhalt: | 304 S. |
| ISBN-13: | 9781408819494 |
| ISBN-10: | 140881949X |
| Sprache: | Englisch |
| Herstellernummer: | 900096613 |
| Ausstattung / Beilage: | With dust jacket |
| Einband: | Gebunden |
| Autor: | Hollywood, Paul |
| Illustrator: | Peter Cassidy |
| Hersteller: | Bloomsbury UK |
| Verantwortliche Person für die EU: | Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, D-22083 Hamburg, gpsr@petersen-buchimport.com |
| Abbildungen: | Colour |
| Maße: | 251 x 195 x 31 mm |
| Von/Mit: | Paul Hollywood |
| Erscheinungsdatum: | 19.02.2013 |
| Gewicht: | 1,177 kg |
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