Baking School by Justin Gellatly
Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European, Gaelic, Jewish and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy' - from the classic vanilla custard to salted honeycomb.
This book is as good for slavering over as it is to cook from * Nigella Lawson on Bread, Cake, Doughnut Pudding *
Best of the batch. . Gellatly's sourdough is without peer in London * Independent on Bread, Cake, Doughnut, Pudding *
Best of the batch. . Gellatly's sourdough is without peer in London * Independent on Bread, Cake, Doughnut, Pudding *
Matthew Jones set up Flour Power City bakery in 1999, and is the co-founder of Bread Ahead, which has branches in Borough Market, Kings Cross, Chelsea, Covent Garden and Westfield Stratford. Head Baker and Pastry Chef at St John for twelve years, Justin Gellatly created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and is Head Baker at Bread Ahead Bakery and School. He is also the author of Bread, Cake, Doughnut, Pudding. Louise Gellatly is a former chef who now bakes and teaches at Bread Ahead.
| SKU | Unavailable |
| ISBN 13 | 9780241285183 |
| ISBN 10 | 0241285186 |
| Title | Baking School |
| Author | Justin Gellatly |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Penguin Books Ltd |
| Year published | 2017-08-31 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |