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Hummingbird Bakery Cookbook Hardcover – March 1, 2009


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Frequently Bought Together

Hummingbird Bakery Cookbook + The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen + Miette: Recipes from San Francisco's Most Charming Pastry Shop
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Product Details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small; Third Printing edition (March 1, 2009)
  • Language: English
  • ISBN-10: 1845978315
  • ISBN-13: 978-1845978310
  • Product Dimensions: 3.1 x 3.7 x 0.3 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #575,120 in Books (See Top 100 in Books)

Editorial Reviews

Review

Cakes, pies, brownies, bars, cookies and muffins from London's bakery to the stars. Never has baking been so delightfully sweet and stylish. Peaches and cream cupcakes, rocky road bars and blueberry pie - how can you resist? --Sainsbury's Magazine

The book ... features recipes for a variety of cake and dessert recipes; most are wildly indulgent, like the Brooklyn blackout and coconut meringue cakes, and Mississippi mud and key lime pies. The cupcakes come in every creed and colour from vanilla to peaches and cream, lavender, ginger and the cult red velvet, a knockout rich red sponge cake with white cream cheese frosting. --The Independent

The Hummingbird Bakery is much beloved by the beautiful people and now the book means you don't have to brave the Circle Line to get your fix. --Buyer's Guide

The book ... features recipes for a variety of cake and dessert recipes; most are wildly indulgent, like the Brooklyn blackout and coconut meringue cakes, and Mississippi mud and key lime pies. The cupcakes come in every creed and colour from vanilla to peaches and cream, lavender, ginger and the cult red velvet, a knockout rich red sponge cake with white cream cheese frosting. --The Independent

The Hummingbird Bakery is much beloved by the beautiful people and now the book means you don't have to brave the Circle Line to get your fix. --Buyer's Guide

About the Author

Tarek Malouf used to work for ABC news in their London bureau before deciding to open the first Hummingbird Bakery in 2004 in London's Notting Hill. There is also a branch in South Kensington with a third to open in Soho soon.

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Customer Reviews

I can't wait to try all of the recipes!
Lydia Sestito
I would suggest that the editors go back and review the recipes because something just seems off about many of the recipes in this book.
April
Well, the cupcake recipes (vanilla, chocolate and the velvet cupcakes) that I've attempted so far have turned out pretty good!
Pam

Most Helpful Customer Reviews

96 of 99 people found the following review helpful By Pam on May 15, 2009
Format: Hardcover Verified Purchase
*EDITED*

There have been a number of mixed reviews about this book - in fact, there're quite a few negative ones that almost put me off trying to make anything from the recipes. I really wanted to know if this book was worth anything so I decided to prove it to myself. I am a decent baker; that is to say, I taught myself to cook and bake on a regular basis (often with good success!) but have no real culinary skills or knowledge. However, I do spend enough time in the kitchen to notice that the methods for doing various things in this book is quite different from most recipes that are commonly used. For example, the methods for mixing the cake mixture in Vanilla Cupcakes provide that you first combine flour, sugar, baking powder, salt and a bit of milk in one bowl; and some eggs, milk and vanilla extract in the other. Once thoroughly incorporated, the book tells you to mix the two together. Now, most recipes would ask you to first beat the egg and sugar in one bowl, add the milk and vanilla, follow by the dry ingredients. But I decided to stick closely to the recipes provided - using whatever amount of ingredients (which may seem "ridiculous" to many people) that the book suggests, and have my fingers crossed. The results? Well, the cupcake recipes (vanilla, chocolate and the velvet cupcakes) that I've attempted so far have turned out pretty good! They're all very tasty and do not appear to be "dry" or "inedible" in any way. My guess is that for those of you who are rather experienced would question the validity of the recipes and so instead of sticking to the book, would be tempted to do "what they think is best" - which is probably why there're more experienced bakers complaining about their various failures, etc.
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26 of 26 people found the following review helpful By beauty addict on August 29, 2009
Format: Hardcover
Just made the lavender cupcake recipe, and it was a hit. I do not know what everyone else is complaining about. I am an experienced baker, and although the recipes run differently than other cake batters I've made they do work and are quite tasty. I do agree with others that those that don't like the book tried reworking the recipes in to "traditional" mixing ways and that probably ended in disaster. Just follow the directions and you will have a delicious treat at the end. Someone mentioned frosting problems, with any homemade frosting recipe the type of climate you live in can change the consistency you come out with. More humid, more sugar needed. Drier or colder weather usually more butter or milk will be needed. That just goes with the territory of baking.
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19 of 19 people found the following review helpful By Ashley Peach on July 31, 2009
Format: Hardcover
Thats right - Easy.

As a keen home baker I first read through the methods and thought, "Well, I can make them better than that..." and do you know what? I couldn't. I overcomplicated my first attempt at Lemon cupcakes, changing quantities, changing methods, and they ended in disaster.

Since then, I've followed each recipe to the letter and triumphed every time.

In suggesting you follow each recipe "to the letter", I would also recommend you do your best to overlook the amount of sugar in the cake bases - it looks like a lot, but the finished cakes are moist and most definatly not over-sweet. I know, as i've made most of them!

I would stress, however, that the cakes in here are most definatly `sometimes' foods. Ideal for afternoon teas or other special occasions where you want to impress your guests with something that sounds home-made, but looks and tastes store-bought (in a good way).

I can't help thinking, also, that the recipes are so simple they would probably be great for kids to get involved with also.
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20 of 21 people found the following review helpful By Bookdon on July 9, 2010
Format: Hardcover Verified Purchase
This is quite a good cookbook, but it gives the wrong oven temperature, throughout. It has used the wrong formula for converting centigrade temperatures to F. The correct conversion is: (C X 1.8) + 32, so 170 C = 338 F (not the 325 F given in the book and its conversion chart). If you use the book's temperatures, most everything will be under-cooked (except at 220C, which will overcook at 400F).
Use:
170C = 338F
180C = 356F
190C = 374F
200C = 392F
220C = 428F
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9 of 9 people found the following review helpful By Sleepy Willow on December 15, 2009
Format: Hardcover
Seriously a stick plus two tablespoons of butter in the cheesecake crust??! I thought it sounded, and looked like way too much, but I followed it the way it said and of course it was way too much butter. After being refridgerated it was like a coating of butter with a little bit of cookie on the bottom of my springform pan. Filling was good, very different from any cheesecake Ive had before and wouldnt really consider it a cheesecake at all. The cheese and spinach muffins were awful too. tasted pretty good, besides the texture issue. recipe lacked liquid, batter was like bread dough. I am a great baker, but I will not bake any of the other recipes in this book. thankfully we just rented the book from the library, id be really upset if I had bought this book. was so excited by the beautiful pictures too. too bad the recipes lack in the ingrediant quantity category. dont waste your money. get The Neighborhood Bakeshop by Jill Van Cleave or Baking by Dorie Greenspan instead.
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8 of 8 people found the following review helpful By Kindle Customer on October 15, 2009
Format: Hardcover
Hi,

It's a lovely book, really well photographed and provides recipes for cupcakes, ring cakes (typically the type of cakes I would normally bake in a loaf), more luxurious layer cakes, cheesecakes and some nice biscuits and brownie ideas. However, there is not much variety in each of these areas, and I would have liked to have seen more of their recipes in it.

I have seen the criticisms and I was concerned when I first baked something from the book. However, if you buy this book, you just have to follow the recipes TO THE LETTER, no matter how wierd the quantities, or how unusual the mixture looks before you spoon it into the cases/tins(it is often runnier than you would normally expect). The trick is to ensure you have everything right - the oven temperature exactly as stated in the book, the quantities, tin sizes, no overmixing, and everything done in the order and in the method described. The Hummingbird Bakery website makes a great deal of this. I have made some of the cupcakes, rocky road and browines from the book and so long as I stuck to the instructions like glue (despite what my brain and eyes were telling me), they were all absolutely fine.
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