The Hummingbird Bakery Cookbook: The number one best-seller now revised & expanded, AZW3, 1784724165

October 6, 2017

The Hummingbird Bakery Cookbook: The number one best-seller now revised and expanded with new recipes by Tarek Malouf

  • Print Length: 160 Pages
  • Publisher: Mitchell Beazley
  • Publication Date: October 5, 2017
  • Language: English
  • ASIN: B072R1X6BK
  • ISBN-10: 1784724165
  • ISBN-13: 978-1784724160
  • File Format: AZW3

 

”Preview”

contents

welcome to the hummingbird bakery

cupcakes

cakes

pies

brownies and bars

muffins

cookies

index

acknowledgements

author biography


Welcome to The Hummingbird Bakery


I first thought about opening The Hummingbird Bakery after spending Thanksgiving with my cousins in North Carolina. After eating too much pie, I wondered why there wasn’t somewhere in London that made these types of traditional American desserts that I had grown up eating.

I started planning the Bakery in 2002. It’s hard to imagine now, but back then cupcakes were almost unknown in the UK, and American baking in general wasn’t highly regarded. First I attended baking classes in New York, so that I would understand the ingredients and techniques used in traditional American baking. Then came the fun task of devising recipes, and testing them on friends and family, making me incredibly popular! I always had an idea of which cakes and bakes I wanted to sell, and for these I tested and tweaked many recipes until I found what I thought tasted the most authentic.

Luckily a unit in Portobello Road, in London’s Notting Hill, soon came up by chance and I immediately jumped on it. It proved to be heaven-sent because, as soon as the shop opened, a lot of high-profile customers began to write and speak about us. People soon began queuing up to try our cupcakes and other goodies.

After all these years, we still sell more cupcakes than any other single product, with Red Velvet being the all-time favourite and best-seller. As time went by, however, our layer cakes started to catch up and today, I feel that we are known for our authentic American desserts, and not just for cupcakes, and that is something I’m very proud of.

As the baking boom began to grow, thanks in part to The Hummingbird Bakery Cookbook, ingredients and equipment became much more readily available in the UK. With that in mind, and using the valuable feedback from our millions of readers worldwide, I decided it was time to revisit some of the recipes and incorporate some of the tricks and tips the Hummingbird bakers and I have gathered since the first edition was published in 2009!

The biggest change has been in the cupcake section: as large American-style muffin cases have become the norm, we’ve been able to increase the yield of the recipes so that the size of the cupcakes match the size we sell in our shops. New variants of food colourings and baking ingredients also mean that the home baker has more choice and we’ve tried to adapt the recipes to match this trend.

Finally, a tip that we’ve given out many times: every oven is unique, baking slow or fast, so please invest in an oven thermometer and remember, the cooking times are just a guide, a cake is only done when it’s done!

I’m so pleased to be able to continue to share my favourite traditional American cakes and bakes with you in this new edition. I hope you enjoy baking them as much as we all have over the years at The Hummingbird Bakery.

Tarek Malouf


index


a

almond and raspberry cupcakes

apples: apple pie

nutty apple loaf

toffee apple and gunpowder tea cupcakes

b

bananas: banana and chocolate cupcakes

banana and cinnamon muffins

banana cream pie

banana loaf

fridge-set banana cheesecake

Hummingbird cake

black bottom cupcakes

blondies

blueberries: blueberry cake

blueberry muffins

blueberry pie

Brooklyn blackout cake

brownies

blondies

frosted brownies

raspberry cheesecake brownie

traditional brownies

buttermilk pound loaf

c

cakes

caramel: banana cream pie

mile high chocolate salted caramel cake

carrots: carrot and courgette muffins

carrot cake

cheese: spinach and cheese muffins

cheesecake: black bottom cupcakes

chocolate cheesecake

fridge-set banana cheesecake

New York cheesecake

raspberry cheesecake brownie

strawberry cheesecake cupcakes

chocolate: banana and chocolate cupcakes

black bottom cupcakes

blondies

Brooklyn blackout cake

chocolate cheesecake

chocolate chip cookies

chocolate cola cake

chocolate cupcakes

chocolate frosting

chocolate muffins

chocolate refrigerator bars

double chocolate cookies

frosted brownies

grasshopper cake

hazelnut and chocolate cupcakes

mile high chocolate salted caramel cake

Mississippi mud pie

rocky road bars

traditional brownies

white chocolate and pecan nut cookies

cinnamon: banana and cinnamon muffins

hot cross bun cupcakes

coconut: coconut and pineapple cupcakes

coconut meringue cake

coffee cake

cola: chocolate cola cake

cookies

chocolate chip cookies

double chocolate cookies

gingerbread men

oat and raisin cookies

peanut butter cookies

sugar cookies

white chocolate and pecan nut cookies

courgettes: carrot and courgette muffins

cranachan cupcakes

cream cheese frosting

cupcakes

d

digestive biscuits: chocolate refrigerator bars

dried fruit: muesli bars

rocky road bars

f

figs: sticky fig and pistachio cupcakes

frostings

g

ginger: ginger cupcakes

gingerbread men

grasshopper cake

green tea cupcakes

gunpowder tea: toffee apple and gunpowder tea cupcakes

h

ham and mushroom muffins

hazelnut and chocolate cupcakes

hot cross bun cupcakes

Hummingbird cake

k

Key Lime pie

l

lavender cupcakes

lemons: lemon and poppy seed cake

lemon bars

lemon cupcakes

lemon loaf

lemon meringue pie

limes: Key Lime pie

loaf cakes: banana loaf

buttermilk pound loaf

lemon loaf

nutty apple loaf

m

maple and pecan muffins

marshmallows: marshmallow cupcakes

rocky road bars

matcha green tea cupcakes

meringues: coconut meringue cake

lemon meringue pie

mile high chocolate salted caramel cake

Mississippi mud pie

muesli bars

muffins

banana and cinnamon muffins

blueberry muffins

carrot and courgette muffins

chocolate muffins

ham and mushroom muffins

maple and pecan muffins

spinach and cheese muffins

mushrooms: ham and mushroom muffins

n

New York cheesecake

nuts: muesli bars

nutty apple loaf

o

oats: cranachan cupcakes

muesli bars

oat and raisin cookies

p

pastry: basic pie crust

peaches and cream cupcakes

peanut butter cookies

pecans: Hummingbird cake

maple and pecan muffins

pecan pie

white chocolate and pecan nut cookies

peppermint: grasshopper cake

pies

pineapple: coconut and pineapple cupcakes

Hummingbird cake

pistachios: sticky fig and pistachio cupcakes

poppy seeds: lemon and poppy seed cake

pound cakes: buttermilk pound loaf

spiced pound cake

pumpkin: pumpkin cupcakes

pumpkin pie

r

raisins: oat and raisin cookies

raspberries: almond and raspberry cupcakes

cranachan cupcakes

raspberry cheesecake brownie

red velvet cupcakes

rocky road bars

s

salted caramel: mile high chocolate salted caramel cake

spinach and cheese muffins

strawberry cheesecake cupcakes

sugar cookies

t

toffee apple and gunpowder tea cupcakes

v

vanilla: vanilla cupcakes

vanilla frosting

w

whisky: cranachan cupcakes

 

The number one bestseller (more than 830,000 copies sold) now updated with new recipes.

From their first shop in Notting Hill’s Portobello Road, The Hummingbird Bakery introduced London to the delights of American-style baking. The simple yet spectacular recipes for indulgent cupcakesmuffinspiescheesecakesbrowniescakes and cookies, in this, their first and bestselling cookbook, ensured that the home cook could create some Hummingbird magic in their own kitchens too.

Now Tarek Malouf and The Hummingbird Bakers have created a new edition of the book, fine-tuning their classic recipes and introducing new bakes such as:

– Mile-high Chocolate Salted Caramel Cake

– Sticky Fig and Pistachio Cupcakes

– Hot Cross Bun Cupcakes

– Chocolate Cola Cake

 

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