Baking School
The Bread Ahead Cookbook
Seiten
2017
Fig Tree (Verlag)
978-0-241-28518-3 (ISBN)
Fig Tree (Verlag)
978-0-241-28518-3 (ISBN)
The perfect gift for the baker in your life! From sourdough bread and pizza recipes to croissants and doughnuts, 'tis the season for baking.
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.
Now, using this book, you can too, from the comfort of your own home.
Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb.
Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread.
____________________________
PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING:
'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian
'This book is as good for slavering over as it is to cook from' Nigella Lawson
'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent
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.
Now, using this book, you can too, from the comfort of your own home.
Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb.
Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread.
____________________________
PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING:
'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian
'This book is as good for slavering over as it is to cook from' Nigella Lawson
'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent
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.
| Erscheinungsdatum | 14.09.2017 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 196 x 253 mm |
| Gewicht | 1193 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-241-28518-6 / 0241285186 |
| ISBN-13 | 978-0-241-28518-3 / 9780241285183 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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