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

Justin Gellatly
4.8 out of 5 stars  See all reviews (6 customer reviews)
RRP: 25.00
Price: 17.00 & FREE Delivery in the UK. Details
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Book Description

16 May 2014

Bread, Cake, Doughnut, Pudding is a comprehensive and inventive selection of sweet and savoury recipes from ex St John pastry chef, Justin Gellatly.

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.


Frequently Bought Together

Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker + Gail's Artisan Bakery Cookbook + Konditor & Cook: Deservedly Legendary Baking
Price For All Three: 44.20

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Product details

  • Hardcover: 272 pages
  • Publisher: Fig Tree (16 May 2014)
  • Language: English
  • ISBN-10: 0241146054
  • ISBN-13: 978-0241146057
  • Product Dimensions: 18.9 x 24.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 7,609 in Books (See Top 100 in Books)

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Product Description

Review

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)

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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Customer Reviews

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4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
21 of 22 people found the following review helpful
Format:Hardcover|Verified Purchase
There have been many baking books published over the last five years - some blazing a trail, but most jumping on a bandwagon. The problem with the superficially easy British baking tradition is that anyone can make an edible cake badly. To achieve perfection requires a good understanding of your oven, the chemistry of baking, the varying qualities of ingredients, and the discipline to adhere to a recipe. It is these things that the really good baking books address - they teach you how to think like a professional. And that is one reason why this book is special - almost without trying the author passes on an incredible amount of his expertise. Moreover, although many of the recipes are for the 'classics' of British baking, they usually have some added value that makes them a unique interpretation. And by 'interpretation' I mean a well-thought-out sophistication, not pink icing on a ginger nut! As you will see if you buy the book, this approach offers an excellent way to extend your repertoire and to learn how to successfully vary recipes.

So, what else do you get for your money? About 150 recipes organised into the following chapters: Breakfast, Baking and Bread, Savoury Baking, Cakes and Teatime Treats, Biscuits, Doughnuts, Warm to Hot Puddings, Cold Puddings, Ice Cream, The Store Cupboard. The Store Cupboard chapter is not the usual list of obvious supermarket fare, but includes several recipes for making your own pickles, jams, and so on. Generally, the recipes in this book are well organised and comprehensive. As well as fully detailed instructions, there is a separate list containing: quantities, suitability for freezing, prep. and cooking times, and the list of ingredients. Measures are metric and standard spoons.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Just scrumptious 27 Jun 2014
Format:Hardcover|Verified Purchase
Lovely book, with well written recipes that work. "Old-fashioned" treats like the ginger cake and earl grey tea cake, but also recipes for Gellatly's famouos doughnuts (still haven't dared try that one) and sourdough. I am going to have fun baking my way through the rest of this one, a must-have for those who are fan of Gellatly's Bread Ahead and of St John Restaurant and their style of British food.
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11 of 16 people found the following review helpful
5.0 out of 5 stars The perfect recipe book! 21 May 2014
By Julia
Format:Hardcover|Verified Purchase
There is not a single recipe in this book that I don't want to try. Besides all looking delicious, the recipes are simply laid out and also give guidance on how long the cooking and preparing take. It even makes the prospect of beginning a sourdough starter look easy! I would highly recommend it.
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