Paul Hollywood's British Baking

Great book- interesting information and well organized by region in England. Some charming artwork and photos of EVERY recipe which for me these days is a must! Attached is a photo of a Swansea loaf/white bloomer/a pretty basic white sandwich loaf I made recently. I am a novice baker having only experience with “ no knead” breads, and this came out perfect. In fact I have made it several times and it has come out perfect each time. I just want to make note of something- I have seen people say that strong white flour in the UK is actually our bread flour. I think they are making an assumption based on the word strong. I did some further research ( although this is anecdotal I am by no means claiming to be an expert) and it seems that all purpose flour in the UK is made from a very soft wheat and that our AP in the states is actually higher in gluten and protein more like the strong flour they need to use over there. Check it out and see what you find. Anyway, in short-I recommended this book!! Enjoy, happy baking!

This is an excellent book for bakers of all skill levels (I'm at a medium-low skill level, personally). The organization of recipes by region, along with the table of contents organizing the recipes by overall category, makes it easy to find what you're looking for. Each recipe is accompanied by a photo, and many recipes also have sequential photos of Paul Hollywood working through stages of the recipe, which is very helpful and helps to demystify the process. It gives the reader the encouraging feeling that the author actually WANTS you to learn how to do this, rather than just a presenting you with a list of instructions.If you're in the United States, which I am, you may have to take a moment before getting started to convert some of the measurements to more common US measurements to make things easier as you work (i.e. milliliters to cups, centimeters to inches). There are also some ingredients in a few of the recipes (especially regional ingredients) that are less common or unavailable in mainstream American grocery stores, but it's easy enough to either think of a substitute or move on to another recipe.Taste-wise, everything I've made has been delicious. Cornish fairings (which are especially easy and quick to make) have become well-loved in our household.

The book brought back many memories of food I had in my childhood. After WW2 there was a shortage of many foods in the UK and many of the recipes are of things we could have. My favourites were Bakewell tart and Parkin, and I am looking forward to introducing my family and friends to these and other things in the book. Unfortunately I cannot get Gooseberries here. My Mother made wonderful pastry and my husband would love to have a Gooseberry pie again. I still have an enamel plate that I bought when I was first married, almost 60 years ago to make a jam tart! I am delighted with the book, though it is difficult to find some of the ingredients here and I am not used to using the metric system as we still used pounds and ounces when I left the UK IN 1961.

I watched all of the Great British Baking Show avidly. I was always most interested in the regional baking of England's countryside and usually not so interested in the overly fussy French baking. I am a baker who wants to take good quality ingredients and without too much fuss make something delightful or different than the ordinary. This cookbook satisfies my desires perfectly. There is backstory on the recipes, the reasons why certain fruits or ingredients were used in certain areas and what the current recipe may have derived from. Paul Hollywood is a master baker but he doesn't overwhelm the middling talents of a Sunday afternoon baker with elaborate technique or incredible patience and sets of professional cookware.

I love to bake, especially bread. I love cookbooks, I'm a British expat and I enjoy picking up regional recipes. So okay I have quite a few of these already, but Paul Hollywood has updated some beautifully. Plus I have been trying for 22 years to remember the name of these huge bread rolls I had when I stayed in Leeds for a few weeks and how to make them if I did ever find out their name. Problem solved thanks to this book. Barm cakes. They were 2" thick and came in different sizes from bread and butter plate to dinner plate size and were yummy! I digress. The book is very well written with the facts about the origins of the items, some personal asides and a lot of good photography. A very good book easy to follow for all levels of baking talents I would say.

I just got this in the mail the other day and so far I am in love!I am a self proclaimed anglophile who has made multiple trips to the UK, and am also a big fan of the Great British Bake Off. I have been inspired to do more British baking, and wanted a book that is more advanced and focuses on traditional British baking. I found this book and love that it provides all of that, plus it gives a wonderful history of British baking, as well as the history of each region. I love it! I can't wait to try out these bakes and have a taste of the UK without having to fly there

I'm a British Baking Show addict. This book has great recipes. The only glitch is changing British measures to American. It also calls for ingredients I never heard of. Once I google them I usually have something that works, but not always.

I had such success with the recipes in Pauls bread books that I decided to buy this as well because I love British baking.

I overrated this book. I find it very average when it comes to information and I did not learn something new. The photography is nice, rustic, authentic and well transmissive of the information visually, but if you need to learn something more when it comes to baking I personally believe there are so many other books of maniac bakers who cover up a lot more information in depth and much more professionally. The book does contain passion but it's just not clever enough when it comes to innovation as a baker. This is a fun read maybe for someone who might be a complete newbie about baking and wants to just bake up something.

Bought this for my partner, he absolutely loves it and will often make things from it most weekends. The recipes are easy to follow but my favourite thing is that they don’t require loads of fancy ingredients, it’s often stuff you might have in your cupboard anyway. Favourites so far are the soda bread, scone ring and iced lemon buns :) yummy! I’ll definitely be buying another one of Paul Hollywood’s books

The recipes are good old country ones,a easy to navigate layout. It’s now my favourite recipe book

This is my first Paul Hollywood book and every recipe I have tried so far has been so delicious! (Ecclefechan Butter Tarts, Welsh Cakes & Bakewell Tart). All the recipes are so clear and easy to follow and use ingredients that you can easily get from the supermarket. Can’t recommend this book enough, I’m excited to get more of his books!

I like Mr Hollywood's cookbooks. When this one went on sale I grabbed it. The recipes are excellent. It's the only British cookbook that has the Goosnargh biscuits. It features recipes from all the different counties of Britain.