Pastry & Bakery

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

THE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE!

'This book is as useful for slavering over for what it's worth to cook from' Nigella Lawson

Justin Gellatly is perhaps the best dough puncher. Head Baker and Pastry Chef at St John for a very long time, and now at Bread Ahead Bakery in Borough Market, Justin is acclaimed for his incredible sourdough bread and doughnuts.

In Bread, Cake, Doughnut, Pudding, Justin tells you the best way to make mouth-watering treats, including:
- Classics like madeleines, croquembouche, sourdough starter and bread
- Old top choices with a contort from banana clingy toffee pudding to salted caramel custard doughnuts and southern style jam sandwiches
- And at long last his interestingly unique plans for fennel bloom frozen yogurt and courgette and carrot garden cake

With more than 150 plans covering bread, rolls, buns and cakes, hot, warm and cold puddings, frozen yogurt, those doughnuts, appetizing preparing and store pantry fundamentals, this book is brimming with plans you'll need to make over and over.

'I have consistently cherished eating his bread and cakes, and his the doughnuts are the best on the planet. Fantastic book' Angela Hartnett

'Having in every case enormously appreciated eating the apparently perpetual, solitary enjoyments of this skilled and generally excellent cook, it is an aid and a half to know finally how Justin makes these so extremely, heavenly things' Jeremy Lee

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 his own bakery, Bread Ahead, in Borough Market, Old Street, and Westfield Stratford. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

My friend made the best doughnuts I have ever tasted following the recipe in this cookbook, so I decided to get one for myself. The recipes are written using British terms for some of the ingredients, so you have to google for the US equivalents. No big deal. --Mamagee

This is the best book on baking I have ever read. Every recipe we have tried has been a triumphant success. --Steven D.

This is by far my favourite book, the recipes are easy to follow and those doughnuts are amazing all the recipes I've made so far have turned out perfect. --Amy Davis