If you like baking and want to get a few more recipes into your repertoire then you will find this book a great inspiration. It is a good starting point for beginners as well as each section begins with a thorough explanation of how to create the recipes, from kneading to advice on flours and fats. Paul Hollywood and photographer Peter Cassidy have put together a well-photographed collection of recipes that make you want to get the flour out whenever you flick through the colour pages.
Hollywood is the son of a baker and is passionate about baking. This comes through in the recipes that are a mixture of twists on traditional ideas along with traditional recipes themselves. Half of the book is devoted to breads of different sorts, all with easy to follow instructions – although the font chosen has some unusual flourishes that takes some getting used to. One of the favourites I have baked is the Pecan loaf, a brown loaf with pecans and treacle. Utterly delicious with a great crust. There is also a nice collection of puddings and cakes, which again look great whilst being relatively easy to create.
Verdict A good baking cookbook for the beginner to intermediate chef.
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