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

Author(s): Justin Gellatly

Baking | Bread

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.


Product Information

One of the most innovative of our modern bakers -- Nigel Slater Observer Food Monthly 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

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.

General Fields

  • : 9780241146057
  • : Penguin Books Ltd
  • : Fig Tree
  • : 1.062
  • : May 2014
  • : 249mm X 199mm X 25mm
  • : United Kingdom
  • : July 2014
  • : books

Special Fields

  • : Justin Gellatly
  • : Hardback
  • : 1
  • : 641.815
  • : 272