Gail's Artisan Bakery Cookbook

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9780091948979: Gail's Artisan Bakery Cookbook

The team behind London's most inviting artisan bakery shares their secrets for high-quality handmade bread and delicious vibrant food—from French Dark Sourdough to Ricotta, Lemon, and Sage Bread Pie    
The first stunning cookbook from Gail's takes us through the day with inventive, fresh recipes. It starts with the essential how-to’s of mixing, kneading, and shaping loaves before going on to offer more than 100 varied savory and sweet recipes inspired by the simplicity of cooking good bread and all its delicious mealtime possibilities. This book will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavorsome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savory meals and desserts. Simply divided into Baker’s Essentials, Bread, Breakfast, Lunch, Tea, and Supper, the book's recipes include White Poppy Seed Bloomer, Brioche Plum and Ginger Pudding, Buckwheat Pancakes with Caramelised Apples and Salted Butter Honey, Pizza Bianca with Violet Artichokes and Burrata, Baked Sardines with Sourdough Crumbs and Heritage Tomato Salad, Sourdough Lasagna, Leek and Goat's Cheese Picnic Loaf, and Brown Sourdough Ice Cream with Raspberry Ripple. Recipes include dual measurements.

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Product Description:

Gail's bakeries are loved by many and touted by some as the best in London with branches all over the city. And now they're branching out with their first restaurant as Gail's Kitchen comes to Bloomsbury. 

The new restaurant will be right next to their latest bakery and will be an all-day place with a bar too. Dishes to expect include:

Breakfast dishes such as breakfast pizza, french toast, minute steak, bacon sarnies -- and, of course, plenty of pastries. There will be all-day snacks like baked Puglia olives with chilli, garlic & lemon; Cornish mackerel & grilled white cabbage sarnie or Gail's fave sourdough soldiers. Lunch & dinner dishes will feature slow cooked oxtail & baked potato and a steak sandwich with onion watercress & fresh horseradish or bresaola Soprana with roasted beetroots & rocket. And finally desserts might be a brioche ice-cream sandwich or croissant-wrapped pear with brown sugar custard, and savouries such as raclette on toast with pickled onions. There is a small wine list too, a short cocktail list (including a Negroni and a pomegranate Bellini) and a range of bottled beers as well as fresh juice and smoothies.

About the 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 neighborhood bakery – local and beautiful.

"About this title" may belong to another edition of this title.

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Book Description Ebury Publishing, United Kingdom, 2015. Hardback. Book Condition: New. 248 x 196 mm. Language: English . Brand New Book. Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. GAIL s Since opening the first GAIL s in 2005, the team behind London s most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL s take us through the day with inventive, fresh recipes. This abundant recipe book brings the spirit of GAIL s alive. It starts with the essential how-to s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. GAIL s will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. Simply divided into Baker s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL s Cookbook includes: White poppy seed bloomer French dark sourdough Wholemeal loaf Focaccia Brioche plum and ginger pudding Buckwheat pancakes with caramelised apples and salted butter honey Pizza Bianca with violet artichokes and burrata Truffle, raclette and roast shallot toastie Teatime sandwiches Savoury scones fruit scones Red quinoa and smokey aubergine yoghurt salad Baked sardines with sourdough crumbs and heritage tomato salad Fregola and chicken salad Baked bread and chicken soup Tuna Nicoise on toast Sourdough lasagna Root vegetable and Fontina bake Leek and goat s cheese picnic loaf Brown sourdough ice cream with raspberry. Bookseller Inventory # AAZ9780091948979

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Book Description Ebury Press. Book Condition: New. Takes you through the day with inventive, fresh recipes. This book starts with the essential how-to's of mixing, kneading and shaping loaves that going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. Num Pages: 256 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 191 x 251 x 26. Weight in Grams: 942. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780091948979

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Gail Mejia; Roy Levy
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ISBN 10: 0091948975 ISBN 13: 9780091948979
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Book Description Ebury Press, 2015. Book Condition: New. Takes you through the day with inventive, fresh recipes. This book starts with the essential how-to's of mixing, kneading and shaping loaves that going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. Num Pages: 256 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 191 x 251 x 26. Weight in Grams: 942. . 2015. Hardcover. . . . . . Bookseller Inventory # V9780091948979

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Gail Mejia; Roy Levy
Published by Ebury Publishing, United Kingdom (2015)
ISBN 10: 0091948975 ISBN 13: 9780091948979
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Book Description Ebury Publishing, United Kingdom, 2015. Hardback. Book Condition: New. 248 x 196 mm. Language: English . Brand New Book. Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. GAIL s Since opening the first GAIL s in 2005, the team behind London s most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL s take us through the day with inventive, fresh recipes. This abundant recipe book brings the spirit of GAIL s alive. It starts with the essential how-to s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. GAIL s will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. Simply divided into Baker s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL s Cookbook includes: White poppy seed bloomer French dark sourdough Wholemeal loaf Focaccia Brioche plum and ginger pudding Buckwheat pancakes with caramelised apples and salted butter honey Pizza Bianca with violet artichokes and burrata Truffle, raclette and roast shallot toastie Teatime sandwiches Savoury scones fruit scones Red quinoa and smokey aubergine yoghurt salad Baked sardines with sourdough crumbs and heritage tomato salad Fregola and chicken salad Baked bread and chicken soup Tuna Nicoise on toast Sourdough lasagna Root vegetable and Fontina bake Leek and goat s cheese picnic loaf Brown sourdough ice cream with raspberry. Bookseller Inventory # AAZ9780091948979

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Book Description Ebury Publishing. Hardback. Book Condition: new. BRAND NEW, Gail's Artisan Bakery Cookbook, Roy Levy, Gail Meija, "Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying." GAIL's Since opening the first GAIL's in 2005, the team behind London's most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL's take us through the day with inventive, fresh recipes. This abundant recipe book brings the spirit of GAIL's alive. It starts with the essential how-to's of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. GAIL's will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. Simply divided into Baker's Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL's Cookbook includes: White poppy seed bloomer French dark sourdough Wholemeal loaf Focaccia Brioche plum and ginger pudding Buckwheat pancakes with caramelised apples and salted butter honey Pizza Bianca with violet artichokes and burrata Truffle, raclette and roast shallot toastie Teatime sandwiches Savoury scones & fruit scones Red quinoa and smokey aubergine yoghurt salad Baked sardines with sourdough crumbs and heritage tomato salad Fregola and chicken salad Baked bread and chicken soup Tuna Nicoise on toast Sourdough lasagna Root vegetable and Fontina bake Leek and goat's cheese picnic loaf Brown sourdough ice cream with raspberry. Bookseller Inventory # B9780091948979

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Book Description Hardback. Book Condition: New. Not Signed; Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. GAIL's Since opening the first GAIL's in 2005, the team behind London's most inviting artisan bakery has been on a mission to bring high-quality, handmade. book. Bookseller Inventory # ria9780091948979_rkm

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