Gail's Artisan Bakery Cookbook

29 Pages·2009·4.14 MB·English

by  Levy Roy

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.