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.
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.
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
*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*
 |
Ask a Question About this Product More... |
|
