Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker

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9780241146057: Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker

'This book is as good for slavering over as it is to cook from' - Nigella Lawson ***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly, publishing August 2017, and available for pre-order now*** 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 ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, 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, Bread, Cake, Doughnut, Pudding, 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 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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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 his own bakery, Bread Ahead, in Borough Market, Old Street, and Westfield Stratford. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

Review:

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 *

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Justin Gellatly
Editore: Penguin Books Ltd, United Kingdom (2014)
ISBN 10: 0241146054 ISBN 13: 9780241146057
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Descrizione libro Penguin Books Ltd, United Kingdom, 2014. Hardback. Condizione libro: New. Language: English . Brand New Book. 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, Justin created the St John Bakery and restaurants legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, 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, Bread, Cake, Doughnut, Pudding, 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 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. Codice libro della libreria BKS9780241146057

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Descrizione libro Penguin Books Ltd. Hardback. Condizione libro: new. BRAND NEW, Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker, Justin Gellatly, "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, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, 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, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again. "I have always loved eating his bread and cakes, and his 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). 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. Codice libro della libreria B9780241146057

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Justin Gellatly
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Descrizione libro Penguin Books Ltd, United Kingdom, 2014. Hardback. Condizione libro: New. Language: English . Brand New Book. 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, Justin created the St John Bakery and restaurants legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, 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, Bread, Cake, Doughnut, Pudding, 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 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. Codice libro della libreria BKS9780241146057

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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97802411460570000000

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Descrizione libro 2014. Hardcover. Condizione libro: New. Hardcover. 'This book is as good for slavering over as it is to cook from' - Nigella Lawson***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatl.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 272 pages. 1.000. Codice libro della libreria 9780241146057

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Descrizione libro Fig Tree, 2014. Hardcover. Condizione libro: Brand New. 272 pages. 9.75x7.50x1.25 inches. In Stock. Codice libro della libreria zk0241146054

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Descrizione libro Penguin UK, 2014. Hardcover. Condizione libro: New. Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, 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, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again. 'The King of Pudding . . . Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut.'  Observer Food Monthly. Hardcover. Codice libro della libreria MM-40027408

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Descrizione libro 2014. Hardcover. Condizione libro: New. Hardcover. 'This book is as good for slavering over as it is to cook from' - Nigella Lawson***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and L.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 272 pages. 1.000. Codice libro della libreria 9780241146057

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