The book isn’t about an abstract idea of creating the perfect cake or loaf, it’s about unleashing your creativity and discovering the pleasure that I’ve found in baking. The story begins with a few common ingredients and ends with a huge sense of satisfaction. Allow yourself to be open to surprise and ‘happy accidents’. The perfect loaf won’t appear to be the most beautiful one though. Sometimes the most misshapen, weird looking croissant on the tray is the tastiest one, I say. 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. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef , the number-one rated food show on cable television since its inception. In Bringing It Home , Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining.

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. The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Tip on to a lightly oiled work surface (you don't want to add more flour to the mixture) and knead for five minutes – it will be very soft at first, but persevere. A dough scraper is useful here. Wipe out the bowl, oil it lightly, then return the dough to the bowl. Cover and leave somewhere draught-free and not too cold for 30 minutes. (A cold oven, with a bowl of hot water on the base, is a good place.) Put the milk in a small pan, add the cardamom seeds and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until it is just warm.

Mix together all the dry ingredients in a large bowl. When the milk is warm rather than hot, make a well in the middle of the dry ingredients and add the egg. Stir in, then strain in the milk and stir together to make a soft dough which comes away from the edge of the bowl. These adverts enable local businesses to get in front of their target audience – the local community. Meanwhile, make the filling by beating together all the ingredients until soft and easily spreadable. Grease a tall, 23cm cake tin. We love our craft so much that we’ve put it into words. We’re excited that we’ve written our first cookbook and to share our passion with whoever would like to read it.

Simply divided into Baker’s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL’s Cookbook includes: The book’s story follows morning bakes through to after dinner puddings. Some might say it’s more or less a day in the life of a bakery. Our cookbook isn’t about following a recipe for the perfect loaf or cake, it’s about unleashing the creativity within each of us as a home baker, in the comfort of our own homes and in the company of good friends and family.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. Roll the dough out on the lightly floured surface to a rectangle roughly 35 x 25cm. Smear the filling out across the dough (it's easiest to use your hands for this), then, starting from one of the long edges, roll the dough up tightly like a swiss roll. Position it on its seam, and cut into seven slices.