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Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker by Justin Piers Gellatly

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Notes about this book

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Notes about Recipes in this book

  • Spiced pepper plum tart

    • tofudogg on March 06, 2016

      This recipe was really good. I did not add any black pepper, but did add the other spices. I am in US, so no "mixed spice" so I added cinnamon and nutmeg to mimic. The crust and topping technique was really interesting and really good. This tart would be good with other fruits, too.

  • Seville orange custard with ginger snap sprinkle

    • Foodycat on November 01, 2015

      This is a filling for the doughnut recipe, not a stand-alone.

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  • ISBN 10 0241146054
  • ISBN 13 9780241146057
  • Published May 29 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Fig Tree

Publishers Text

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.

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