Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain’s Best Baker Hardcover – 15 May 2014

Some really yummy recipes to try - looking forward to the custards!!!! I've dreams - yes please! A whole variety of new tastes.

In retirement baking has assumed a more central role in our lives. Many baking books have come, provided one or two favourite recipes and largely been put aside. When I bought this for my wife’s birthday a few months ago, she greeted it with only mild enthusiasm given the groaning bookshelves that fill the house.Then she baked one of Gellatly's creations - I don't remember which - and it was an immediate hit. So she tried another, and another and another. Very soon our days were filled with fresh treats from this book. Some were completely new to us, others were versions of recipes we had tried before and regarded with indifference, some were previous favourites that took on new life in Gellatly’s hands.This is simply the best and most successful cookbook we have ever owned, bar none.

Justin's doughnuts may be renowned, but this book is about so much more than those tasty treatsThe book is broken down into the following categories, with a few examples:Breakfast (pikelets; granola clusters; William's spud fry; the Full Monty soufflé; breakfast bun scrolls...)Baking with bread (pumpkin seed bread; classic brioche; lardy cake; corn bread; sour dough; rye and malt sourdough...)Savoury baking (truffle, cheese and potato pie; anchovy twists and cheese straws; sweet onion and fine herb tart...)Cakes and teatime treats (Early Grey and honey loaf, croquembouche; bomber command buns; Devonshire splits...)Biscuits (chocolate and oat snaps; the perfect dunking biscuit; the mega milky malt; coconut and cardamom biscuits...)Doughnuts (the dough recipe; caramel custard and salted honeycomb sprinkle; Seville orange with ginger snap sprinkle...)Warm to hot puddings (peach and Amaretto cobbler; prune armagnac and almond pudding; sticky banana pudding...)Cold puddings (chocolate terrine; chocolate caramel brandy creams; chocolate pots; custard tart, chocolate brownie...)Ice-cream (vanilla; blackberry and crème fraiche; orange and cardamom; brown sugars and hazelnut...)The store cupboard (bread and butter pickles; pickled beetroot; tomato and chilli chutney; pumpkin seed oil...)I've tried several doughnut recipes, always cursing them when the inevitable leaden ball thumps onto my board. These are proved for 24 hours however, resulting in amazing flavour, and a lightness that just cannot be described. Check out the photos on my site if you'd like to see my photographs of the donuts being made.http://www.renaissanceepicurean.com

I am very fortunate to have come upon this cookery book. The recipes ring true, and I look forward to making a number of them. I particularly liked the ideas for the “afters”, and the sauces, custards, and syrups than can be served alongside.Thank you for a very handy compilation.

I have only flicked through this so far but I have earmarked so many recipes I want to try to make. Really clear instructions with some interesting flavour combinations. I would recommend.

Great recipes and lots of fun and creative ideas for my husband to try. He loves this book and uses it often. Especially for guests coming to stay who are vegetarian, there are lots of options.

Nothing stands out in this book. Very purely executed and I personally like have a picture of every recipe to give the overall imagine of what a recipe should look like and then if I like the look of it, il more likely bake it? "Eat with your eyes" and all that. This book had pictures for certain recipes which was frustrating. Not baked anything yet from this Book as nothing really inspiring. But I suppose there were some aspects that were interesting like the little general tips of baking techniques and how to make a sour dough starter etc. I wouldn't recommend though

Lovely book, with well written recipes that work. "Old-fashioned" treats like the ginger cake and earl grey tea cake, but also recipes for Gellatly's famouos doughnuts (still haven't dared try that one) and sourdough. I am going to have fun baking my way through the rest of this one, a must-have for those who are fan of Gellatly's Bread Ahead and of St John Restaurant and their style of British food.

My friend made the best doughnuts I have ever tasted following the recipe in this cookbook, so I decided to get one for myself. The recipes are written using British terms for some of the ingredients, so you have to google for the US equivalents. No big deal.

Great addition to my collection.

lo compre mas que todo por los Doughnut rellenos pero las demas recetas estan muy interesantes

Das Buch ist ganz nett, wer aber wirklich etwas mehr zum Thema will, sollte die passenden deutschen oder österreichischen Bücher lesen.

Having trouble getting the recipes to turn out. Either it is me or the measurements, but something is off.