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

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Recensione:

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)

L'autore:

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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Gellatly Justin, Gellatly Justin
ISBN 10: 0241146054 ISBN 13: 9780241146057
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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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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. 248 x 194 mm. 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 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 APG9780241146057

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Justin Gellatly
Editore: Penguin Books Ltd, United Kingdom (2014)
ISBN 10: 0241146054 ISBN 13: 9780241146057
Nuovi Rilegato Quantità: 10
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Descrizione libro Penguin Books Ltd, United Kingdom, 2014. Hardback. Condizione libro: New. 248 x 194 mm. 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 APG9780241146057

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GELLATLY JUSTIN
Editore: PENGUIN BOOKS (2014)
ISBN 10: 0241146054 ISBN 13: 9780241146057
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Descrizione libro PENGUIN BOOKS, 2014. Condizione libro: New. 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. It shows you how to make mouth-watering treats ranging from the classics to classics with a twist, and more. Num Pages: 272 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 253 x 196 x 24. Weight in Grams: 1056. . 2014. Hardcover. . . . . . Codice libro della libreria V9780241146057

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Justin Gellatly
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ISBN 10: 0241146054 ISBN 13: 9780241146057
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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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GELLATLY JUSTIN
Editore: PENGUIN BOOKS
ISBN 10: 0241146054 ISBN 13: 9780241146057
Nuovi Rilegato Quantità: 5
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Kennys Bookstore
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Descrizione libro PENGUIN BOOKS. Condizione libro: New. 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. It shows you how to make mouth-watering treats ranging from the classics to classics with a twist, and more. Num Pages: 272 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 253 x 196 x 24. Weight in Grams: 1056. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Codice libro della libreria V9780241146057

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Justin Gellatly
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Descrizione libro Hardback. Condizione libro: New. Not Signed; '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, Dough. book. Codice libro della libreria ria9780241146057_rkm

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Justin Gellatly
Editore: Penguin Books Ltd 2014-05-15, London (2014)
ISBN 10: 0241146054 ISBN 13: 9780241146057
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Descrizione libro Penguin Books Ltd 2014-05-15, London, 2014. hardback. Condizione libro: New. Codice libro della libreria 9780241146057

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Justin Gellatly
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Descrizione libro Penguin Books Ltd, 2014. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria CP-9780241146057

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