THE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE! 'This book is as good for slavering over as it is to cook from' Nigella Lawson Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including: - Classics like madeleines, croquembouche, sourdough starter and bread - Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches - And finally his uniquely original recipes for fennel blossom ice cream and courgette and carrot garden cake With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, this book is full of recipes you'll want to make again and again. 'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett 'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee
This guide covers from Cornwall to Kent, including Somerset and parts of Wiltshire and Surrey. It provides an informative look at some of the internationally renowned examples of historic development and engineering skills throughout southern England, including such examples as: Smeaton's Eddystone Lighthouse.
Industrial Archaeology sets out a coherent methodology for the discipline which expands on and extends beyond the purely functional analysis of industrial landscapes, structures and artefacts to their cultural meaning.
In Tides: The Science and Spirit of the Ocean, writer, sailor, and surfer Jonathan White takes readers across the globe to discover the science and spirit of ocean tides. In the Arctic, White shimmies under the ice with an Inuit elder to hunt for mussels in the dark cavities left behind at low tide; in China, he races the Silver Dragon, a twenty-five-foot tidal bore that crashes eighty miles up the Qiantang River; in France, he interviews the monks that live in the tide-wrapped monastery of Mont Saint-Michel; in Chile and Scotland, he investigates the growth of tidal power generation; and in Panama and Venice, he delves into how the threat of sea level rise is changing human culture—the very old and very new. Tides combines lyrical prose, colorful adventure travel, and provocative scientific inquiry into the elemental, mysterious paradox that keeps our planet’s waters in constant motion. Photographs, scientific figures, line drawings, and sixteen color photos dramatically illustrate this engaging, expert tour of the tides.
Humanity is facing a steadily diminishing supply of fossil fuels, causing researchers, policy makers, and the population as a whole to turn increasingly to alternative and especially renewable sources of energy to make up this deficit. Gathering over 80 peer-reviewed entries from the Encyclopedia of Sustainability Science and Technologies, Renewable Energy Systems provides an authoritative introduction to a wide variety of renewable energy sources. State-of-the-art coverage includes geothermal power stations, ocean energy, renewable energy from biomass, waste to energy, and wind power. This comprehensive, two-volume work provides an excellent introduction for those entering these fields, as well as new insights for advanced researchers, industry experts, and decision makers.
'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.