Paul Hollywood's Pies and Puds

Paul's cook book is good to have on hand for meat pies and delicious desserts! Book came all the way from England! Best part is the measurements and heat temperatures are translated to American standards in the back pages. This one is for my library!

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. 😁

Buy this cookbook, will be one of the best investments ever...appreciate having a gentleman like this showing me in detail the art[s] of baking. God bless him, wish we were fortunate to have his cooking show[s] available to American audiences....more the pity. His text delivery along with how-to photos make his recipe prep simple. This and all of his cookbooks are well worth purchasing. Thank you Paul!

The book just got here today and I went from front to back with post it notes planning what to bake. I will be as big as a house before I get to the end. I have ordered Treacle and Almond flour and fine ground Semolina and Dariole Molds and Golden Syrup and "strong" flour, etc. Life is good and getting better.

I really liked this book but would so appreciate it if the measurements could be tailored for the US - it is not an apples to apples comparison - we have different flour and fats and this has a negative effect on some of the recipes. The book though is great, well laid out and easy to follow. Lots of yummy recipes and I shall figure out and play with ingredients until they turn out just right :)

Excellent book, easy instructions . Recipes that i can make at home without having to spend lots of money. Great

Excellent book, easy instructions . Recipes that i can make at home without having to spend lots of money. Great

This is very British cookbook and about equally divided between savory pies and sweet pies and pudding. All the measures are metric, including ingredients and pan sizes. You need a scale and a conversion table for oven temperatures. You can find any unfamiliar ingredient for sale on the internet. This is definitely not for the novice baker.

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.

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.