Gail's Artisan Bakery Cookbook PDF
Preview Gail's Artisan Bakery Cookbook
CONTENTS COVER ABOUT THE BOOK ABOUT THE AUTHOR TITLE PAGE DEDICATION FOREWORD BY GAIL MEJIA INTRODUCTION THE GAIL’S STORY THE ESSENTIALS CRUMBLE TOPPING FLAKY FROMAGE FRAIS PASTRY SWEET ALMOND PASTRY PASTRY CREAM EGG WASH MAYONNAISE GAIL’S KETCHUP HOUSE SYRUP BREADS THE STARTER THE BREAD ONION SEED SOURDOUGH FRUIT AND NUT SOURDOUGH WHITE POPPY SEED BLOOMER WHOLEMEAL LOAF CHOLLA SPELT ROLLS CREAM BUNS FOCACCIA IRISH SODA BREAD SEEDED BUTTERMILK AND TREACLE LOAF BRIOCHE LOAVES BREAKFAST CROISSANTS ALMOND CROISSANTS FRUIT DANISH CINNAMON BUNS RICOTTA, CHERRY AND CRUMBLE CROISSANTS CROISSANT BAKE BLUEBERRY MUFFINS TOASTED BRAN MUFFINS SOUR CHERRY AND DARK CHOCOLATE DROP SCONES MAPLE BRIOCHE BUNS RASPBERRY, RHUBARB AND CUSTARD BRIOCHES BRIOCHE PLUM AND GINGER BAKE BABKA TOASTED CORNBREAD WITH AVOCADO SALSA AND FRIED EGGS MULTIGRAIN PEAR BIRCHER MUESLI GRANOLA BLUEBERRY AND BLACKCURRANT COMPÔTE PLUM AND RASPBERRY COMPÔTE WINTER FRUIT COMPÔTE PEA AND MINT FRITTATA BUCKWHEAT PANCAKES WITH CARAMELISED APPLES AND SALTED HONEY BUTTER BAKED FRENCH TOAST WITH CANDIED BACON SOFT-BOILED EGGS WITH MARMITE SOLDIERS, FRESH RADISHES AND FROMAGE FRAIS DIP SHAKSHUKA BRIOCHE AND HOMEMADE SAUSAGE TARTS EGGS IN THE NEST WITH WILTED GREENS CROQUE MADAME LUNCH SEEDED BUTTERMILK CRACKERS SAVOURY BISCOTTI CHEESE STRAWS HAM AND CHEESE CROISSANTS SAUSAGE ROLLS CARAMELISED ONION AND VINTAGE CHEDDAR BRIOCHE BUNS GRUYÈRE AND CHIVE SCONES CHEESE, SPINACH AND TOMATO SCONE TRAY SMOKED SALMON AND SPINACH TART FRESH HERB TART BACON AND EGG TART PUY LENTIL, ROASTED BEETROOT AND GOAT’S CHEESE SALAD BLACK BARLEY AND SMOKED SALMON SALAD LEMON CHICKEN, OLIVE AND FREGOLA SALAD RED QUINOA SALAD WITH SMOKY AUBERGINE YOGHURT TUNA NIÇOISE ON TOAST BAKED BREAD AND CHICKEN SOUP WELSH RAREBIT WITH SMOKED MACKEREL TRUFFLE, RACLETTE AND SHALLOT TOASTIE MEATBALL SANDWICHES BARBECUE PULLED PORK SANDWICHES WITH PICKLED CUCUMBERS MEDITERRANEAN VEGETABLE COBBLER SOURDOUGH LASAGNE LUNCH FOCACCIA RICOTTA, LEMON AND SAGE BREAD PIE ROOT VEGETABLE AND FONTINA BAKE LEEK AND GOAT’S CHEESE PICNIC LOAF TEA SCONES BANANA, WALNUT AND MILK CHOCOLATE COOKIES CHOCOLATE CHIP COOKIES OAT, PECAN AND CRANBERRY COOKIES GINGERBREAD BISCUITS PECAN BROWNIES HAZELNUT, HONEY AND BROWN BUTTER FINANCIERS RHUBARB AND CUSTARD TARTLETS CHOCOLATE AND CUSTARD TARTLETS APRICOT AND PISTACHIO TARTLETS LEMON CURD AND MASCARPONE TARTLETS WITH STRAWBERRIES SOURDOUGH AND CURRANT TART QUEEN OF TARTS LEMON DRIZZLE CAKE PECAN PIE APPLE CRUMBLE CAKE CARROT CAKE FLOURLESS CHOCOLATE CAKE BLACKBERRY AND APPLE TRAY BAKE BAKED VANILLA AND WHITE CHOCOLATE CHEESECAKE SUPPER PIZZETTE BIANCA LEEKS VINAIGRETTE WITH MAPLE AND MUSTARD CROUTONS BAKED SARDINES WITH SOURDOUGH CRUMBS AND HERITAGE TOMATO SALAD SPRING VEGETABLE STEW ON TOAST WITH GOAT’S CURD STONEGROUND POLENTA CHIPS BURNT TOMATO DIP GORGONZOLA DOLCE DRESSING STUFFED CHICKEN RED MULLET ON TOAST SUMMER PUDDING WINTER: VANILLA ICE CREAM AND SALTED CARAMEL SANDWICH SUMMER: STRAWBERRIES AND CLOTTED CREAM ICE CREAM ON HONEY BUTTER TOAST SUMMER: PASSION FRUIT AND BERRY WINTER: SPICED RUM PUNCH BROWN SOURDOUGH ICE CREAM WITH RASPBERRY RIPPLE ACKNOWLEDGEMENTS COPYRIGHT ABOUT THE BOOK FOOLPROOF BAKING, GREAT BREADS AND DELICIOUS EVERYDAY MEALS FROM LONDON’S ICONIC BAKERY. GAIL’s shows you how simple it is to master delicious breads and use quality loaves to cook tasty, satisfying meals for breakfast, lunch, tea and supper. With the essential how-to’s of kneading and shaping dough, inspired advice for perfecting pastry with ease, and bold, inventive recipes including Seeded Buttermilk and Treacle Loaf, Baked Bread and Chicken Soup, Sausage Rolls and Homemade Ketchup and Spiced Rum Punch Baba, GAIL’s abundant cookbook delivers over 100 brilliant savoury and sweet mealtime possibilities. ABOUT THE AUTHOR Roy Levy (Author) The GAIL’s ARTISAN BAKERY story began in 2005, when founders Tom Molnar and Ran Avidan opened their first bakery in Hampstead to make world-class artisan bread more widely available beyond London’s top restaurants. They teamed up with Gail Mejia, founder of Baker & Spice, to form GAIL’s. Their aim was, and remains, to reinvent the way Londoners think about bread – fresh and handmade – and their neighbourhood bakery – local and beautiful. Thanks to our dear friend and co-founder Emma King, for working behind the scenes to make this book happen.
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