Paul Hollywood's Pies and Puds

Paul Hollywood's recipes are just marvelous. A very enjoyable book!

My personal use

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.

Excellent cookbook with extensive directions including photos on how to prepare the recipes. I would recommend this cookbook to those who enjoy a new cooking challenge.

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. 😁

Nice book. I enjoy reading it and doing some recipes. From this book (and others I'm reading), the Brits seem to just know how to make steam puddings and what specific containers to use - how long to steam, oven or stove top, final product, etc. For this American, anything British pudding making is new, so I would not call this a hand holding book. I need a "British Puddings for Dummies". But still, glad I have it for my library.

Paul Hollywood is now famous from the Great British bake off as a judge in the UK. I thought I would try his baking books as have seen him on the TV and this book is very good. Excellent dishes, savoury,sweet, classics. The kindle version has all the recipes with detailed pictures step by step for a lot of the recipes. Very easy to follow. If you fancy something to cook/bake you can just look through this book and find something for the time you have and type of dish you wanted. Obviously with the kindle you can bookmark the recipes you want or have already tried. As this kindle version was very good I have got another kindle version of his British baking books, The kindle price is good and worth trying to see what inspiration you will have to start baking.I have also bought the book as a gift and the hard backed version is very nice, good size and well illustrated.

I am surprised that one reviewer was pleased with the conversion table in the back. My copy does not have one. It is impossible to convert exactly. I have not found it a problem thus far but imagine with the more delicate pastry it could be an issue.

Bought this book after watching the series being repeated on TV. It's a really nice book with very good and easy to follow recipes of the dishes in the series, and super photos. There are instructions for all types of pastry with step by step photos. A great book, highly recommended.

I have already tried making the corned beef and potato plate pie and it was delicious - I will be trying another recipe this weekend. His tips on pastry making are really clear and easy to follow. I can see that I will be revisiting this book frequently!

I have been home baking for at least 45 years and have over 70 cookery books on my shelves. Sometimes cookery books can be disappointing but not this one. I have leafed through it several times and can't wait to try out some of the recipes. Paul has made this book easy to use for both the experienced and the beginner cook. Wonderful step by step illustrations and good down to earth recipes. The ingredients are mainly store cupboard items and the others are easily sourced in the supermarket. No need for lots of dishes and utensils either. This book will definitely not sit on the bookshelf unused.

I bought this for my other half who loves to cook and bake.One of the issues we've found is books which describe pies in a staggeringly ridiculous number of ways.Not this book. It's obvious the Liverpudlian hasn't forgotten his roots. He has a no-nonsense approach in this book, and the results (so I'm told) are mouthwatering. Most of the pies can be made with only a bit of basic skill (as long as you've got cold hands for the pastry!)I'm a vegetarian and the admittedly few veggie options here are delicious!

I thought my own corned beef pie was good but Paul's is even better, really tasty and very economical. Haven't tried any of the puds as yet as we don't eat a lot of them but there are occasions when we fancy one or if we have guests it's obligatory to offer them a pud and/or cheese & biscuits. There are a few more pies my husband will have to "suffer" - in the name of science you understand!I think this is a good buy and will get lots of use.