THE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE!

'This book is as good for slavering over as it is to cook from' Nigella Lawson

Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts.

In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including:

- Classics like madeleines, croquembouche, sourdough starter and bread
- Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches
- And finally his uniquely original recipes for fennel blossom ice cream and 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, this book is full of recipes you'll want to make again and again.

'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett

'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee

Master 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.

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.
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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

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. 

Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.

The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.