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.
'This book is as good for slavering over as it is to cook from.' - Nigella Lawson
Publisher: Penguin Books Ltd
Number of pages: 320
Weight: 1180 g
Dimensions: 254 x 196 x 25 mm
Best of the batch . . . Gellatly's sourdough is without peer in London * Independent on Bread, Cake, Doughnut, Pudding *