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British Baking (Englisch) Gebundene Ausgabe – 11. April 2011

5 von 5 Sternen 1 Kundenrezension

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"Oliver Peyton is a pastry, pudding and dessert nut. No one better to do a baking book" (Prue Leith)

"This beautiful book should be in everyone's kitchen" (Heston Blumenthal)

"A gorgeous celebration of our baking heritage" (John Koski Mail on Sunday, You Magazine)


A mouthwatering and must-have book of British treats by London's foremost bakers.

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Format: Gebundene Ausgabe Verifizierter Kauf
Bei der letzten Englandreise haben wir in St.Pancras bei Payton & Byrne einen unglaublich guten Kuchen gekauft. Im Shop sahen wir, dass es ein Backbuch gibt. Nach dem Lesen der Rezensionen haben wir das Buch gebraucht gekauft, und es ist wirklich ein Buch, in dem alle klassischen englischen Backrezepte - von Treacle Tart bis Victoria Sponge Cake - in leicht verständlicher Form enthalten sind.

Ein Muss für alle Liebhaber englischer Süßspeisen!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x960625ac) von 5 Sternen 6 Rezensionen
6 von 6 Kunden fanden die folgende Rezension hilfreich
HASH(0x9606df78) von 5 Sternen Unreliable recipes -- be careful! 5. März 2013
Von Michael Suh - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I've made about half the recipes in this book. A lot of them come out ok -- I haven't had any problems with the cakes.

But a handful of the recipes are a disaster if you make it as is. After quite a bit of frustration and the using the Interweb (aka the Internet to us Americans) to find the "classic" interpretations of these recipes, I realized that a few of them literally have half the liquid necessary to make them work. Take the Sweet Pastry Dough -- the recipe calls for one egg yolk, but it needs the whole egg. One reviewer said her pie crust turns out like cardboard -- try to double the water in the recipe, and watch how it comes together. So much better! Understanding the problem with pastry crusts are critical because so much of the book relies on these as the backbone (all of the tarts and the pies).

The Bakewell Tart is fine in its current form in that it's edible and tasty, but double the eggs from 2 to 4 (taking out a egg white or two is optional) and it goes from a very confusing cake-like structure to the classic custard recipe (and looks a lot more like the picture). The Treacle Tart is off, too, but I haven't figured out how to fix it -- be gentle with the lemon, for starters.

My beef with this book is that when you correct the mistakes for the classics, the recipes are awfully close to what BBC Food has to offer. For free. And sometimes with pictures and video to accompany the recipes. It's just very frustrating to have a recipe book that you have to check every single line to make sure it's not screwed up before you can use it. Because by the time you're done, you realize BBC, Nigella, and M&S have every recipe you could ever want already posted on their very user-friendly websites. Though I will admit that the pictures in this book are very very pretty.
3 von 3 Kunden fanden die folgende Rezension hilfreich
HASH(0x95ebc36c) von 5 Sternen Quite pleased. 30. Januar 2012
Von Anne Blythe - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
The lemon posset is absolutely divine...and there are many lovely desserts from my youth in here. I like my BBC British book of Baking and The Great British Bakeoff more though...they offer a bit wider range of baked goods. I will say I much perfer these classic desserts to the more modern 'celebrity chef' cookbooks.
HASH(0x95ebb84c) von 5 Sternen Baking and more 4. Juli 2011
Von Bob - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
If you want the best of British baking this is the book for you, it does however stretch the definition of baking past breaking point by including such recipes as "Eton Mess" which tenuous link to baking is the meringue which is covered elsewhere in the book. As a book it is superbly presented on good quality glossy paper lavishly illustrated with photographs at a push the pages would probably wipe clean if ingredients were splashed on it (I have not done it and don't recommend trying). Also like the ribbon book mark a small but nice touch. Each recipe has a small descriptive piece at the start which helps to give a personal feel to the book, I did not know that "Bannoffi Pie" [the spelling in the book] came originally from East Sussex. There are some recipes that I have not seen before for example there is a superb chocolate cake which uses ground almonds instead of flour.
Each recipe is well described with a list of equipment being given.
It may not export well to the USA as all measurements are in metric, actually I prefer Imperial myself.
HASH(0x95ebb540) von 5 Sternen Very Brit! 3. November 2012
Von Carmen Adorno - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
It is a pleasure to read this book. It is written in a very British way, which is endearing for me.
With clear and precise explanations, this book is very well written and contains very good recipes, such as Millionaire's Shortbread and Bakewell Tart. The book also brings a track record of each of them: when it was created, were, why, etc. A very enriching book, no doubt about it.
HASH(0x95ebb8a0) von 5 Sternen So far, I've only made one item 28. November 2012
Von middlemarch - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
And it came out as a nightmare. I am a pie crust queen, so I don't know why my pie crust from this book came out like cardboard. I'm sure it's me, not them. However, I plan on using it again and again because, honestly, the sweets in this book are lovely.
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