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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
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.
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. Other positives are the total lack of recipes for American-style cupcakes and muffins. Do the recipes work? I've only tried one - gingernuts - lovely. Tomorrow I'll make the apple pie. It uses a thin layer of sponge to soak up the juices that make the bottom layer of pastry soggy. The presentation of the book is very good, with a highly-readable typeface and lots of top notch colour photographs. A slight quibble with the photographs is that too often they take up a full page. This is aesthetically pleasing but serves no other purpose. I haven't counted, but I would guess roughly half the recipes are illustrated. A more serious issue, for which I deducted a star from what is otherwise a copper-bottomed 5-star volume, is that there is quite a bit of empty space in this book. Surely, where the exisiting content takes up less than half a page, it should be possible to insert some more recipes or tips?
This is a very good book, written by someone who loves his work and is happy to share his expertise. Great for the experienced baker and, since it is so well written, probably for the tenacious novice too.
Then she baked one of Gellatly's creations - I don't remember which - and it was an immediate hit. So she tried another, and another and another. Very soon our days were filled with fresh treats from this book. Some were completely new to us, others were versions of recipes we had tried before and regarded with indifference, some were previous favourites that took on new life in Gellatly’s hands.
This is simply the best and most successful cookbook we have ever owned, bar none.