Bread, Cake, Doughnut, Pudding
15 May 2014
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.
More about Bread, Cake, Doughnut, Pudding
He’s London’s king of doughnuts; co-founder of Borough Market’s Bread Ahead bakery and now author of indispensible new bakers’ guide Bread, Cake, Doughnut, Pudding. Naturally, we wanted to find out more about what makes Mr Gellatly’s foodie world tick…