Baking School

The Bread Ahead Cookbook

Justin Gellatly, Louise Gellatly, Matthew Jones

$59.99

Hardback

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English

Fig Tree
13 November 2017

Cakes, baking, icing & sugarcraft

From the author of Bread, Cake, Doughnut, Pudding and the people behind London's famous Bread Ahead Bakery

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.

By: Justin Gellatly, Louise Gellatly, Matthew Jones
Imprint: Fig Tree
Country of Publication: United Kingdom
Dimensions: Height: 253mm, Width: 196mm, Spine: 26mm
Weight: 1.193kg
ISBN: 9780241285183
ISBN 10: 0241285186
Pages: 320
Publication Date: 13 November 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Baking School: The Bread Ahead Cookbook

Best of the batch . . . Gellatly's sourdough is without peer in London * Independent on Bread, Cake, Doughnut, Pudding * This book is as good for slavering over as it is to cook from * Nigella Lawson on Bread, Cake, Doughnut Pudding *