Commencez à lire 100 Great Breads (English Edition) sur votre Kindle dans moins d'une minute. Vous n'avez pas encore de Kindle ? Achetez-le ici Ou commencez à lire dès maintenant avec l'une de nos applications de lecture Kindle gratuites.

Envoyer sur votre Kindle ou un autre appareil


Essai gratuit

Découvrez gratuitement un extrait de ce titre

Envoyer sur votre Kindle ou un autre appareil

Tout le monde peut lire les livres Kindle, même sans un appareil Kindle, grâce à l'appli Kindle GRATUITE pour les smartphones, les tablettes et les ordinateurs.
100 Great Breads (English Edition)
Agrandissez cette image

100 Great Breads (English Edition) [Format Kindle]

Paul Hollywood

Prix éditeur - format imprimé : EUR 17,27
Prix Kindle : EUR 10,99 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
Économisez : EUR 6,28 (36%)


Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle EUR 10,99  
Relié EUR 17,15  
Broché --  
Chaque jour, un ebook avec au moins 60% de réduction
Découvrez l'Offre Éclair Kindle et inscrivez-vous à la Newsletter Offre Éclair Kindle pour ne rater aucun ebook à prix exceptionnel. Abonnez-vous dès maintenant

Le Pack de la Rentrée : 24 applis offertes, plus de 50 euros d'économies, jusqu'au 4 septembre sur l'App-Shop pour Android. Profitez-en et partagez la nouvelle. En savoir plus.

Les clients ayant acheté cet article ont également acheté

Descriptions du produit

Présentation de l'éditeur

Paul Hollywood presents all the know-how you need to bake delicious and unusual breads. Bread links all cultures together. It holds a social and gastronomic significance for everybody. Paul Hollywood's love of this foodstuff has built him a thriving bakery business and seen him creating breads for some of the country's most famous hotels. He believes in celebrating the baking of bread and conveys his own love of bread-making and its therapeutic powers in this collection of fantastic recipes. In this book, Paul Hollywood reveals all the simple techniques you need to make this staple food and shows you that baking bread is far easier than you could possibly have imagined. The book contains 100 great breads from a basic brown and white loaf to savoury and sweet, Mediterranean, traditional and ancient breads.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 3876 KB
  • Nombre de pages de l'édition imprimée : 144 pages
  • Editeur : Cassell Illustrated (6 juin 2011)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B005IYIB0Y
  • Synthèse vocale : Activée
  • X-Ray :
  • Classement des meilleures ventes d'Amazon: n°132.311 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
  •  Souhaitez-vous faire modifier les images ?

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne 

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Commentaires client les plus utiles sur (beta) 3.4 étoiles sur 5  31 commentaires
26 internautes sur 27 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 More people need to know about this little book! 6 janvier 2006
Par singsgood - Publié sur
I agree completely with the review before this one. I have been baking all kinds of breads (no bread machine, ever) for about twenty years now....couches, wicker baskets, lames, poolish, baking stones and bigas don't phase me. Though I am American, I cut my bread-baking teeth in the UK...perhaps that is one of the reasons Hollywood's recipes make sense to me. Yes, he is not quite the purist others are...for example, he adds some butter to his pain de campagne...but so WHAT? The results are phenomenal considering the amount of time and fuss they DON'T take. After suffering my way through interminable 65-step recipes for artisanal breads only to end up knocking the air out of my would-be masterpieces and coming away with a less than perfect loaf, I have found that Hollywood's tactics generally take about half the time, and are still pretty close to never-fail. He also provides some cool and unusual bread recipes like the chocolate chunk/sour cherry (a real hit), and the date and fig bread (I don't even like dried fruit, but this is amazing)...and I finally found out from this book how to get a "boule" completely coated in seeds without using an egg wash first (the egg wash often has a taste of its own and can burn in the oven). All this may seem silly to you unless you are a bread baking addict like I am (and have bread-eating family and friends who expect their daily loaves to arrive on schedule)..

Hollywood does depend largely on hand mixing and kneading...I cheat with my big electric mixer and dough hook. I use a peel and baking stone instead of a baking sheet, and easy-mix dried yeast instead of fresh; I sneak in whole grains and wheat germ where not specified. But his recipes are remarkably adaptable and tweakable. He takes a lot of the fear and trembling out of breadbaking...and not just yeast breads, either - he packs a lot of other things in there as well(proper English scones, anyone?).

Many serious bakers would have you believe that all truly great bread takes a lot of time to produce. Not so! I have nothing against the Bread Bible and other well known (and expensive!) bread books - they all have their place in my kitchen - and I still make an overnight biga or poolish and let the loaves rise umpteen times when I fancy it - but for sheer ease and great results, people need to know about this wonderful little book!
20 internautes sur 21 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic For Frequent Bakers 5 avril 2005
Par disco75 - Publié sur
The author of this book really knows his stuff. He presents a no-nonsense approach to baking. This approach seemed simplistic as I compared the recipes to more complicated ones from tomes such as *Crust And Crumb.* Being a novice to the world of bread production, I assumed that the baking stones, the spritzer bottles, the ice cubes, the specialty yeasts, the obsessive timing would all be required to make the outcome worth it. I was wrong. Hollywood comes from years of baking and he makes it as easy as possible while still turning out a great product. Just an ordinary oven, a cookie sheet, and parchment paper. Perhaps the heat adjustments and use of moisture improve the breads to some degree, but really, what I've found with this book is that I can bake loaves easily and with most any meal-- not something I'd be apt to do on a regular basis with the complicated formulas of the famous master bakers.

*100 Great Breads* contains all the varieties I was looking for: French loaves, baguettes, numerous Italian styles, crackers, naan, flatbreads, and more. Everything I've tried has turned out nicely-- tender and moist. I've gotten great reviews for the Sunflower Seed Loaf and the Brie-and-Basil Wholewheat. I impressed myself with sesame lavash crackers. But best of all, Hollywood's baguette recipe is simplicity itself and produces a fantastically crusty, flavorful loaf. Because its flavor develops from an overnight proofing, I've found that if I make it in advance and freeze the unbaked dough after the first rising, I can easily pull a loaf out of the freezer and have it with dinner several nights a week. I'm hooked!
10 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Mystery Solved... 12 mars 2006
Par D. C. James - Publié sur
I have always loved breads, but found myself so intimidated by all the exact timing, specialized tools, and the need to set aside the entire day (or weekend in some cases) to make "the perfect loaf" that I never made anything but a very basic white loaf. Eventually I lost interest and hadn't even attempted to bake bread in the past 6 years.

Fast-forward to a few weeks ago when I purchased a top quality stand mixer. (I got an incredible deal here at on a Kitchen Aid Professional 5 Plus.) I desperately wanted create wonderful, flavor-filled loaves that aren't readily available in area stores. I saw this book at a local coffee shop and after reading the first few recipes knew that I had to have it. So far I have made a dozen loaves and each one has been better than anticipated. Paul Hollywood takes all of the mystery out of baking loaves of amazing taste and texture. I absolutely love his no-nonsense approach and the fact that you can take shortcuts and still produce breads of incredible flavor that actually look and taste better than the loaves found in many 'professional' venues.

Like the last reviewer I use the stand mixer for all of the kneading, as well as dried yeast rather than fresh. I have always been known for tweaking recipes to suit my own taste, which is something that the author actually encourages in this wonderful book.

If you love complex tasting breads but prefer a simple approach to making them, then you must have this book. Highly recommended.
14 internautes sur 17 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Beautiful but confusing 20 septembre 2007
Par M. Beyer - Publié sur
This book, at first glance, is amazing. 100 recipes, gorgeous pictures, and no specialty equipment needed - what more could a bread baker want??? The recipes include ciabatta, white bread, crusty cob (dating back to medieval times), pan bread, whole-wheat bread, cottage loaf (unique shape), milk loaf, rye, soda bread, Guinness and Molasses bread, Stilton and Bacon bread, Farl (light, English round loaf), scones, baguettes, brioche, croissants, brushetta, focaccia, naan, lavroche, herb bread, date and fig bread, and many others. I immediately started making a list of the breads I wanted to make. That's where I've run into a problem...

In the "Tools, Techniques, and Tips" section, the author states that "all recipes use compressed fresh yeast" which means adjustments will have to be made if using dry or instant yeast. I went on-line and discovered that there are various fresh to dry conversions, but typically 18g of fresh yeast equals 6-10g active dry or 4-6g instant yeast. A rough formula for using instant yeast is to use 1/3 the amount of compressed yeast. However, when reading through the recipes, it seems there is no standard measurement used across them, making it very difficult to determine just how much yeast is needed. A few examples:

White bread calls for 1 package yeast - how big is a package? Does this still refer to fresh/compressed yeast?
Crusty cob bread calls for 1 oz/30g yeast.
Brioche Tetes states it needs 1/2 oz/15 g package yeast. (Now we have oz and package used.)
Naan Bread calls for 1/2 oz/15g yeast. No mention of the word "package," so does this differ from the amount or kind of yeast needed for Brioche Tetes?
Tsoureki-Cypriot Easter Bread lists 3/4 cup yeast in it's ingredients.
Kulich specifies 1 oz/30g fresh yeast. Why specify "fresh" in this recipe if all recipes use fresh?
Hollywood Hot Cross Buns calls for 2 oz/50g yeast. If 1 oz of yeast is 30g, why isn't 2 oz equal to 60g?
Grissini Sticks list 2 cakes of yeast.

I've made breads before and am comfortable with yeast, but trying to translate all of the different variations into 7 oz packets of instant yeast has been making my head spin! If I take the author's advice to reduce the yeast amount by 25%, then for recipes stating to use 1 oz of yeast, I'd use 0.75 oz, which is 3 packets of dry yeast. All of the yeast breads I've made before use 1/2 - 1 packet of dry yeast, so using 3 packets for a single loaf doesn't seem right.

As I experiment to see what yeast amounts work, I'll add to my review to hopefully make it easier for others to make these recipes. My first attempt - Farl, an English round loaf traditionally baked on the bottom of the oven. Wish me luck!
5 internautes sur 5 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Further descriptions needed 8 mai 2009
Par Bee - Publié sur
The pictures are great, the instructions are lacking.
I recently bought Paul's Book, 100 Breads. Could anyone advise me if there is an internet site which has a more complete listing of details in this bread making? You would expect the book to be more detailed but it is not.
I have been making bread for years, yet my results are not consitent with the books promise.
For instance: Ciabatta bread. After the 3rd rising the bread seems to go flat.
I did not see a bubbly texture that I would expect. The outside of the bread looked fine. The inside was as dense as any Italian Loaf. No air pockets. Why?
What should the consistency of the dough be? I assume rather sticky, but the instructions do not say.

The instructions I found on the internet for Paul Hollywood's Normandy Apple Tart are completely different from the instructions in the book. Why? The baking time given in the book was not accurate and given the time it took the center to set, I assume the temperature given is also too high.

So, is there any way to get a more comprehensive list of instructions for this book? The "trial and error method" seems to be the only way to get these recipes right. So I gave it only two stars.
Ces commentaires ont-ils été utiles ?   Dites-le-nous

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Première publication:
Aller s'identifier

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon

Rechercher des articles similaires par rubrique