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How to Bake eBook Kindle

4.0 de 5 estrelas 2 avaliações de clientes

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Número de páginas: 303 páginas Dicas de vocabulário: Habilitado Otimizado para telas maiores
Idioma: Inglês
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Descrições do Produto

Descrição do produto

At last, the star of BBC2's The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.

With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, tin bread, ciabatta, focaccia, sour cherry and chocolate loaf, Roquefort and almond bread, fresh croissants, milles feuilles, quiche, classic Victoria sponge, lemon drizzle cake, chocolate temptation cake, buttery shortbread and fiery ginger biscuits. Time to get baking ...

Sobre o Autor

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 Harrods among others.

www.paulhollywood.com / @PaulHollywood


Detalhes do produto

  • Formato: eBook Kindle
  • Tamanho do arquivo: 75344 KB
  • Número de páginas: 304 páginas
  • Editora: Bloomsbury Publishing; Edição: 1 (19 de julho de 2012)
  • Vendido por: Amazon Servicos de Varejo do Brasil Ltda
  • Idioma: Inglês
  • ASIN: B008FLDGGQ
  • Leitura de texto: Habilitado
  • X-Ray:
  • Dicas de vocabulário: Habilitado
  • Configuração de fonte: Não habilitado
  • Avaliação média: 4.0 de 5 estrelas 2 avaliações de clientes
  • Lista de mais vendidos da Amazon: #43,576 entre os mais vendidos na Loja Kindle (Conheça os 100 mais vendidos na Loja Kindle)

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Formato: eBook Kindle Compra verificada
Receitas e dicas muito práticas e boas para iniciantes que querem fazer o próprio pão em casa. Tem uma curta introdução sobre os materiais necessários, tipos de farinha, como sovar a massa, fotos que ajudam a entender como fazer os diferentes formatos de pão, etc. As receitas são simples e práticas, recomendo! So tem que prestar atenção pois lá no Reino Unido existem farinhas próprias para pão. Para adaptar às nossas farinhas, deve-se colocar um pouco menos de líquido na massa...
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Formato: eBook Kindle Compra verificada
muito bom. Detalhado, preciso, pratico. Boas receitas. O pão com o basic sourdough é precioso e me foi recomendado por um amigo em Londres. Valeu.
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Avaliações mais úteis de consumidores na Amazon.com (beta) (Pode incluir avaliações do Programa de Recompensas para Primeiros Avaliadores)

Amazon.com: 4.5 de 5 estrelas 118 avaliações
Esta avaliação foi considerada útil por 109 de 111 pessoa(s):
5.0 de 5 estrelas Shortcrust Pastry So Flaky It Is Almost Puff 18 de dezembro de 2013
Por Grandma - Publicada na Amazon.com
Formato: eBook Kindle Compra verificada
If you haven't heard of Paul Hollywood, it won't be long before you do. The 47-year old Hollywood started working as a baker in his father's bakery as a teenager. Baking and teaching others to bake has been his life ever since. I first came across him watching The Great British Bakeoff, but he has since expanded his horizons and is appearing as a judge on The American Baking Competition 2013 (CBS). I liked Paul Hollywood's Bread so much that I acquired a copy of How to Bake and am I ever glad that I did! Let me tell you about a few of my favorite recipes from the book.

Hollywood's passion is bread baking (he is said to bake the most expensive loaf of artisan bread in Britain, an almond and roquefort sourdough) and that comes shining through in How to Bake, with about 2/3 of the book devoted to bread in various guises, with chapters on Basic Breads, Flavored Breads, Sourdough, and Croissants, Danish & Brioche. Hollywood spent some time living & working in Cyprus and you'll see that experience reflected in a number of the breads featured in the book. I've made several of his recipes (his Ciabatta from Paul Hollywood's Bread is stunning and an unusual shaping technique makes it dead-easy) so I chose something a bit different for a test recipe.

▶︎ TEST RECIPE - PUMPKIN SEED STICKS WITH POPPY SEEDS

This is an easy recipe that utilizes bread flour, whole wheat bread flour and malted bread flour chock-full of pumpkin seeds. (If you can't find malted bread flour you could use a 7 or 12 grain flour.) The dough is divided into 10 portions, then each portion is rolled out into a stick about a foot long, brushed with water and then sprinkled with a generous amount of poppy seeds. The sticks are scrumptious with a rich, nutty flavor - excellent with cheese or the Carlton Pate that I recently made from Mary Berry's Christmas Collection.

This recipe could easily be baked as a single loaf, formed into dinner rolls instead of the sticks, or cut into 20 portions instead of 10 for a thinner, less filling nosh. I cut a couple of sticks on the bias, brushed them with a tiny dab of good olive oil and baked them at 250 to make small toasts or crackers to serve with cheese or that pate.

Where most baking books spend a lot of time on cakes and cookies, Hollywood combines Biscuits, Puddings & Cakes all into one chapter. Remember that in the UK biscuits are cookies and puddings can be any dessert. Look in this chapter for stunning recipe for traditional Shortbread that he says will keep 3-4 days (not in my house!), cheesecake, muffins, clafoutis and more. I was sorely torn between a flour-less Chocolate Almond Cake covered in Chocolate Ganache that uses ground almonds to provide a "cake" texture and a lemon cake. Lemon won.

▶︎ TEST RECIPE - MRS. POST'S LEMON DRIZZLE CAKE

A variation on Orange Marmalade Cake, this makes a small loaf that is flavored with lemon curd, then soaked with a mixture of lemon juice, lemon zest and granulated sugar while hot from the oven. One bowl, no mixer required. Lovely with a cup of tea, the cake is moist, very light textured and keeps for several days. It quite reminds me of my mother's favorite lemon cake - without the cake mix.

● One note - when making this or Orange Marmalade Cake (recipe not included in this book) do not "eyeball" the amount of marmalade or curd called for. Too much will throw off the chemistry of the cake and you'll end up with an ugly, though edible, dip in the middle of the loaf.

The final chapter in How to Bake is Tarts & Pies, which also includes Puff Paste. It is this chapter that thoroughly made the book for me. Our British cousins are much more prone to savory pies than we are here in the US and it is here that Hollywood's non-bread baking really shines. Having discovered Chicken & Mango Chutney Pasties inspired by the flavors of the British Raj in The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets, Hollywood's recipe for larger but similar Moroccan Pasties caught my eye straight off.

▶︎ TEST RECIPE - MOROCCAN PASTIES

Shortcrust pastry colored bright yellow with turmeric is cut into 7" circles, then filled with raw ground lamb and a mixture of potato or sweet potato, red onion and chopped fresh cilantro (coriander) flavored with cinnamon and spiced with a pinch of chile flakes. I used sweet potato since that was what I happened to have handy. Hollywood's Shortcrust Pastry recipe is a bit different than you see on this side of the pond. I make a mean pastry thanks to my Grandma - light and flaky. Hollywood's recipe is, however, not just a really good pie dough. It is exceptional, the flakiest I've ever come across this side of puff pastry.

Grandma's $0.02 - If you acquire How to Bake for the shortcrust pastry alone, it is worth every penny! My copy came from the UK and is in metrics. Other books by Paul Hollywood that I've purchased here at Amazon have not been "translated" so you'll need a digital scale. You'll find volume measurements on the side of your pyrex measuring pitcher. Teaspoons and tablespoons are the same.
Esta avaliação foi considerada útil por 46 de 49 pessoa(s):
5.0 de 5 estrelas Excellent book for baking 15 de maio de 2016
Por Joe Clement - Publicada na Amazon.com
Formato: Capa dura Compra verificada
Excellent book for baking. Clear, concise directions. Also, he not only tells you what to do, but why you are doing it. However, he uses the European way of measuring. Flour is measured in grams, not cups. Temperatures are in Centigrade not Farenhiet. I used a temperature conversion calculator on the Internet to make up a list of temperature conversions and taped the paper in the front cover. Another list shows the conversions of grams of butter, etc to tbsp. and a list of British nomenclature to American i.e.: Strong wholemeal bread flour = wholewheat flour. Also bought a small inexpensive scale to weigh out the flour. The results are better than most of the American recipes I've got. Lots of pictures on what the final product should look like and an explanation of various techniques. I highly recommend this book.
Esta avaliação foi considerada útil por 62 de 64 pessoa(s):
5.0 de 5 estrelas This book is like a Master class 9 de outubro de 2013
Por stillknitting - Publicada na Amazon.com
Formato: Capa dura Compra verificada
...and it has aroused interest in baking again. its fun again when you can turn out wonderful bread in varieties that you've never tried before. I bought this book on the strength of the author's appearance on the American Baking Competition plus another review, and I'm finding that I (and the other reviewer) wasn't wrong. Yes, you need to translate a few terms, but the internet provided the translations and then I found everything that I needed at my local grocery store. One more thing, you might want to read labels, too. The recipe that I started with called for 'malted' bread flour. Sounds like a beer ingredient, doesn't it? I drove miles out of my way to the main store for Bobs Red Mill (bakers will recognize this name) only to be told that it was an ingredient that was already added to their white flour, to enhance flavor. A final tip....as I get the translations, I'm writing them inside the cover of the book. I'm very happy to have added this book to my cookbook shelf.
Esta avaliação foi considerada útil por 41 de 45 pessoa(s):
5.0 de 5 estrelas Perfect on the first try... Frustration-free breads! 16 de julho de 2016
Por Valerie - Publicada na Amazon.com
Formato: Capa dura Compra verificada
This book is fantastic, even for an American baker. This was my very first attempt at the first recipe in the book, for Basic White Tin Bread. It came out of the oven absolutely perfect, and I swear I have never made yeast bread before. The quality of explanations, tips, and step by step photos in this book is amazing, by any standard.
Esta avaliação foi considerada útil por 19 de 20 pessoa(s):
4.0 de 5 estrelas Book is great, Ebook is a mess 16 de novembro de 2015
Por Alex - Publicada na Amazon.com
Formato: eBook Kindle Compra verificada
The book itself is great; pictures are beautiful, text is well-written and easy to follow. But the fact that the ebook has no index and no way to skip directly to a certain recipe is a huge inconvenience for the reader. It's a cheap ebook, though, and the quality of the book itself is very good.
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