Additional information
by Paul Hollywood (Author), Prue Leith (Author), The Bake Off Team (Author)
The brand-new official book from The Great British Baking Show
Tuck into your all-time favorite flavors and a good sprinkling of Bake Off magic with our easy-to-follow recipes. A feast for both the eyes and the taste buds, these flavorful bakes will leave you inspired to mix and match different combinations, or to indulge yourself with some classic tastes and textures.
Whether you're looking for a tart blackcurrant millefeuille, a fresh passion fruit trifle, a sticky ginger treacle tart or a rich chocolate and speculoos cake - Paul, Prue, the Bake Off team and the 2022 bakers are here to show you how to get the perfect result. From earthy to spicy, and from tangy to creamy, this book showcases how to bring out the very best flavors in whatever you create.
Author Biography
Paul Hollywood started his training as a baker aged twelve and then went to art college and trained as a sculptor. The love of working with his hands finally led him to create new, unique and specialty breads full-time.
He has been a judge on The Great British Bake Off since 2010 as well as hosting his own BBC shows Paul Hollywood's Bread and Paul Hollywood's Pies & Puds. In 2024 he was made a Member of the Order of the British Empire (MBE) by His Majesty The King.As a cook, restaurateur, food writer and business woman, Prue Leith has played a key role in the revolution of Britain's eating habits since the 1960s. She is a judge on Channel 4's Great British Bake Off. She is the author of many cookery books as well as several novels and an autobiography, recently updated and reissued under the title Let Me Eat Cake. All Prue's fiction and her memoir are in print with Quercus. She is married to John Playfair and lives in Oxfordshre. Follow her on on Twitter @PrueLeith
The Great British Bake Off: The Big Book of Amazing Cakes contains delicious recipes from throughout the series, with contributions from Paul Hollywood, Prue Leith and the series 11 bakers
