Bread, Cake, Doughnut, Pudding: The perfect cookbook and baking gift from Bread Ahead - containing delicious sweet and savoury recipes!
Apr 2016 · Penguin UK
4.7star
3 reviewsreport
Ebook
272
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About this ebook
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
Ratings and reviews
4.7
3 reviews
About the author
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.
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