Paul Hollywood's Pies and Puds

Pleased enough upon receipt, but absolutely thrilled to find the series of shows(episodes) available on Roku in the USA that features these recipes & hosted by Paul Hollywood. Instructions are clear, great photographs

The recipes are very well presented and accompanied by photo illustrations of key techniques. As an American who occasionally resides in Britain each year, I have come to appreciate truly authentic British dishes. Paul’s book has enabled me to easily recreate many of these classic sweet and savory favorites through easy step-by-step instructions. He has some videos on YouTube that you might also want to check out too.

We saw the program in TV and some of the recipes he made were awesome. The book arrived and it contains most of what he baked in the program. I can’t wait to bake some of the delicious pies and puds from his book.

I like it

It just arrived yesterday, so I can only speak on looks as I haven't tried any of the recipes. Looks great - I can't wait to dig into some of these recipes. I caught a couple of episodes, on youtube, of the series that is companion to this book and they put the hook in me to buy this. So far, I've baked quite a few of Paul's recipes from his "How to Bake" and the GBBO tie in book "Great British Bake Off: Everyday" and have been very happy with the results. I expect the recipes in this book to be no different. The extra tips and diagrams are always appreciated. I see many reviews mention that its not user friendly with regards to the weights/measurements. It is really quite simple. If you want to make European recipes, you simply must buy a scale. Odds are your liquid measuring cup has metric already and your measuring spoons are fine. Don't do a conversion of guessing how many cups of flour equal 175 grams. If you are serious about baking, be exact. Write down (in the book if you like) a simple C to F degree chart for the standard cooking temps and you are set. I now cringe when recipes have volume measurements for dry ingredients. So nice to sift my flour into a bowl on the scale and have it exactly what I need. Some ingredient names may throw off American bakers, but google is very helpful at pointing you in the direction of an item's "American" name or a usable substitute if not available.

This book is in great condition so looking forward to trying the recipes...thank you

Paul Hollywood is now famous from the Great British bake off as a judge in the UK. I thought I would try his baking books as have seen him on the TV and this book is very good. Excellent dishes, savoury,sweet, classics. The kindle version has all the recipes with detailed pictures step by step for a lot of the recipes. Very easy to follow. If you fancy something to cook/bake you can just look through this book and find something for the time you have and type of dish you wanted. Obviously with the kindle you can bookmark the recipes you want or have already tried. As this kindle version was very good I have got another kindle version of his British baking books, The kindle price is good and worth trying to see what inspiration you will have to start baking. I have also bought the book as a gift and the hard backed version is very nice, good size and well illustrated.

Be reminded everything is measured in grams rather then cups and conversions do not mean accuracy. I bought a gram weight Scale. Allalso different flours then are used in america. I use gluten free flours, so get a different pastry outcome, however the fillings can be used. I specifically wanted the hot water pastry and fillings. I was still happy with my game pies but wow....super rich using both butter and lard in the pastry. I bought masterclass game pie molds. They came out impressive. I made too thick even tho it didnt seem like it but it totally held up taking out of mold! I didn't know puds were puddings and not too interested In those. It is fun baking differently then american way. GREAT photos on each step. Worth having. And i love Mr. Hollywood. 😁

Ottimo libro con ricette inglesi non molto conosciute qui in italia. Hollywood scrive in maniera chiara le ricette e in più regala alcuni aneddoti sulla cucina. Molto bello.

Have been watching on Tubi the series this book is based on. So needed to get a hard cover copy. Recipes look delicious! Thank you!

I haven’t seen much of Paul Hollywood on tv, as we don’t get a lot of the UK shows down here. But I have seen a few of his recipes before, and was sufficiently intrigued to investigate this book further. It’s hard to resist any book that offers ‘pies and puds’ as they are some of my favourite things. I’m not sorry that I brought this book, as it is full, not only of delicious recipes, but photos of all the recipes, as well as good photos showing techniques and steps in many of the recipes. For example, in the recipe for the Sausage Plait, there are two pages of photos showing how to position the filling on the pastry, make the slits in the pastry, and how to do the plaiting for the finished product – all very helpful and useful. After an Introduction of equipment and ingredients that will be useful for the recipes, the first section in the book is Pastry – recipes for shortcrust, rich shortcrust, flaky, puff, hot water crust, suet and choux pastry, with techniques on rolling out, lining a tin and baking blind. This is all very useful for any cook, even an experienced one, as you never stop learning about these things. All the techniques are accompanied by photos demonstrating them, so again very useful. The next section in the book is Savoury – pies and tarts, and pastries and portable pies. Recipes cover all sorts of savoury approaches, from Corned beef plate pie, Sausage plait, Meat and potato pie, through to Spinach, feta and pine nut parcels, Scotch pies, and Bedfordshire clangers. I have, so far made the Chicken and chorizo empanadas from this section, which were very straightforwardly written, and delicious. The final section in the book is Sweet – pies and tarts, hot puddings, cold puddings, and cakes and pastries. Recipes in this section cover such items as Apple and Wensleydale pie (reminds me of Wallace & Gromit), Pecan pie, Queen of puddings, Traditional rice pudding, Baked custards, and Shortbread whisky dodgers. A great variety which I look forward to delving into. This is a great book, full of interesting and varied recipes, well laid out, amply supplemented with photos and techniques clearly and readily explained. The variety of recipes will suit many cooks, and will delight all eaters who are lucky enough to get some of the lovely results.

Ich mag Pies und und English Puddings. Das Buch hat mich neugierig gemacht. So habe ich es mir zukommen lassen und wurde nicht enteuscht. Mir gefällt das die Pastries Stepp by Stepp erklärt werden, so das man sich etwas darunter vorstellen kann. Auch das Self rising Flour wird erklärt da es in Deutschland nicht am Markt ist und wie man es selber herstellen kann..einer der besten Umwandelungen die ich nun habe....mit diesen Rezepten kann nichts schief gehen. Ich habe ein paar ausprobiert, sind gelungen und ich bin begeistert.

The recipes were easy to follow