Paul Hollywood How to Bake

Last updated: December 28, 2022


You’ll get tested-and-proven techniques in this cookbook, written by the star of Netflix’s Great British Baking Show. The recipes are easy to follow and include breads, pastries, cakes and biscuits. Step-by-step recipes and detailed ingredients lists make this cookbook great for even beginners.

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Product Details

Key Takeaway: Develop basic cooking skills with this baking cookbook, which features techniques and busts myths about making breads, desserts and other baked goods.

In our analysis of 37 expert reviews, the Paul Hollywood How to Bake placed 3rd when we looked at the top 8 products in the category. For the full ranking, see below.

From The Manufacturer

From the star of Netflix’s Great British Baking Show, a delicious, easy to follow cookbook for every home chef who wants to avoid soggy pie bottoms or win star baker. Paul Hollywood was the son of a baker long before he became a household name as a judge on The Great British Baking Show. Raised to make perfect breads, scones, and sponges, he advanced from his father’s kitchen to become head baker at hotels around the world. As he worked, Hollywood became 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. Now, in How to Bake, Hollywood introduces readers to his tried and true techniques. He has filled this book with easy-to-follow, clearly explained, utterly delicious recipes for an abundance of breads, pastries, cakes and biscuits from ciabatta to focaccia and fresh croissants to a classic Victoria sponge. As they say on Great British Baking Show: “Ready, Set, BAKE!”

Expert Reviews


What reviewers liked

Hollywood has a way of comprehensively describing a recipe’s process without overwhelming. The step by step photos of pastry-making and folding techniques are almost worth it alone. Excellent variety of recipes.
Has detailed ingredients, and methods are discussed step-by-step so that there is little confusion and you get the best out of the book.
The instructions are clear and the photography is clean and simple, the way I like it. It's a really lovely book to just pick up and read through.
The recipes are clear, and the directions are easy to read and follow. For those of you who are like me, a total novice, then the book’s first section will be a huge help since Paul takes you through some important bread-making Terminology with helpful pictures.

What reviewers didn't like

No translation of British ingredients, i.e. strong flour, self-rising flour, certain brands of chocolate, etc. Also no explanation of croissant vs danish vs puff pastry, and all he says about filo is that it's very difficult to make yourself and to just buy it.
Since it is directed more towards baking bread, I might not recommend it for those who have no interest in bread making.
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