Bread, Cake, Doughnut, Pudding
Sweet and Savoury Recipes from Britain's Best Baker
1st Edition
Published on 28. April 2016
272 pages
978-0-241-27882-6 (ISBN)
Description
THE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE!
'This book is as good for slavering over as it is to cook from' Nigella Lawson
Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts.
In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including:
- Classics like madeleines, croquembouche, sourdough starter and bread
- Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches
- And finally his uniquely original recipes for fennel blossom ice cream and courgette and carrot garden cake
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, this book is full of recipes you'll want to make again and again.
'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett
'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee
'This book is as good for slavering over as it is to cook from' Nigella Lawson
Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts.
In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including:
- Classics like madeleines, croquembouche, sourdough starter and bread
- Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches
- And finally his uniquely original recipes for fennel blossom ice cream and courgette and carrot garden cake
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, this book is full of recipes you'll want to make again and again.
'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett
'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee
Reviews / Votes
The King of Pudding . . . St John's secret weapon, Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut * Observer Food Monthly * One of the most innovative of our modern bakers -- Nigel Slater * Observer Food Monthly * Best of the batch . . . Gellatly's sourdough is without peer in London * Independent * With Justin the force is strong and the crumb is good -- Fergus Henderson I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book -- Angela Hartnett Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things -- Jeremy Lee Whether it's healthy granola clusters for breakfast, an afternoon slice of Earl Grey and honey loaf or a decadent dessert of sticky banana pudding, this is as good as no-nonsense baking books get * Crumbs *More details
Language
English
Place of publication
London
United Kingdom
File size
81,73 MB
ISBN-13
978-0-241-27882-6 (9780241278826)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
05/2014
Fig Tree
€50.95
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Person
Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.
