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Baking School: The Bread Ahead Cookbook

Baking School: The Bread Ahead Cookbook

by Matthew Jones (Author), Matthew Jones (Author), Louise Gellatly (Author), Justin Gellatly (Author)

  • New

    Hardcover 2017

    $23.37
Synopsis

Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts. 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 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.

$23.37

Save:$8.06 (26%)

Quantity

1 in stock

More Information

Format: Hardcover
 Pages: 320
 Edition: 1
 Publisher: Fig Tree
Published: 31 Aug 2017
ISBN 10: 0241285186
ISBN 13: 9780241285183
Book Overview: From the author of Bread, Cake, Doughnut, Pudding and the people behind London's famous Bread Ahead Bakery.

Media Reviews
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 *
Author Bio
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.