Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker Hardcover – 15 May 2014
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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)
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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Top Customer Reviews
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.Read more ›
The book is broken down into the following categories, with a few examples:
Breakfast (pikelets; granola clusters; William's spud fry; the Full Monty soufflé; breakfast bun scrolls...)
Baking with bread (pumpkin seed bread; classic brioche; lardy cake; corn bread; sour dough; rye and malt sourdough...)
Savoury baking (truffle, cheese and potato pie; anchovy twists and cheese straws; sweet onion and fine herb tart...)
Cakes and teatime treats (Early Grey and honey loaf, croquembouche; bomber command buns; Devonshire splits...)
Biscuits (chocolate and oat snaps; the perfect dunking biscuit; the mega milky malt; coconut and cardamom biscuits...)
Doughnuts (the dough recipe; caramel custard and salted honeycomb sprinkle; Seville orange with ginger snap sprinkle...)
Warm to hot puddings (peach and Amaretto cobbler; prune armagnac and almond pudding; sticky banana pudding...)
Cold puddings (chocolate terrine; chocolate caramel brandy creams; chocolate pots; custard tart, chocolate brownie...)
Ice-cream (vanilla; blackberry and crème fraiche; orange and cardamom; brown sugars and hazelnut...)
The store cupboard (bread and butter pickles; pickled beetroot; tomato and chilli chutney; pumpkin seed oil...)
I've tried several doughnut recipes, always cursing them when the inevitable leaden ball thumps onto my board. These are proved for 24 hours however, resulting in amazing flavour, and a lightness that just cannot be described. Check out the photos on my site if you'd like to see my photographs of the donuts being made.
Simple, easy to follow recipes without being pretentious or overly complicated.
Handy hints and tips make an afternoon experimentation a joy and the results are nearly as good as the pictures.
I won't stop until I have made all the recipes but it might take me the rest of 2015.
I can also highly recommend the borough market stall if you are feeling a bit lazy :-)
Most Recent Customer Reviews
Great descriptions and photos galore - haven't tried any yet but im sure there be finePublished 7 days ago by auntyswoo
Excellent book with some very good recipes. from beginners in the kitchen to experienced chefs this book walks you through every procedure clearly and does well at explaining each... Read morePublished 8 months ago by JT
For a Birthday present at end of November for my Grranddaughter.Published 9 months ago by Isobel Dunnett
Really excellent, I love his sensibilities. Only thing is his insistence on fresh yeast is a bit inconvenient - converting to active dried doesn't always work.Published 10 months ago by Carla Gallagher
Start on the flap jacks. You will be hooked by this lovely book.Published 11 months ago by T. Frost