“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
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
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
Root vegetable and Fontina bake
Leek and goat’s cheese picnic loaf
Brown sourdough ice cream with raspberry
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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 neighbourhood bakery – local and beautiful.