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  • Published: 10 July 2014
  • ISBN: 9780241278826
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 272
Categories:

Bread, Cake, Doughnut, Pudding

Sweet and Savoury Recipes from Britain's Best Baker



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.

  • Published: 10 July 2014
  • ISBN: 9780241278826
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 272
Categories:

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Praise for Bread, Cake, Doughnut, Pudding

Best of the batch . . . Gellatly's sourdough is without peer in London

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