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Richard Bertinet Dough

ISBN 13: 9781856267625

Dough

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9781856267625: Dough
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This award winning book is an invaluable guide on how to make simple contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore lightness to prevail so you don't create that well-known home-made brick bread. The five chapters start with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make a vast variety of breads really easily. There are breads for every occasion - bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast - the choices are endless as once you've mastered a 'parent' dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

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Review:

Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever. --Sunday Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

From the Publisher:

Winner of this year's IACP awards for 'Best First Book' and 'Best Overall Cookbook.'
Shortlisted for the 2006 Glenfiddich awards for 'Cookbook of The Year' and 'Best Cookbook Photography.'

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Other Popular Editions of the Same Title

9781909487536: DOUGH:SIMPLE CONTEMPORARY BREAD

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ISBN 10: 1909487538 ISBN 13: 9781909487536
Publisher: Kyle Books, 2016
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Richard Bertinet
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ISBN 10: 1856267628 ISBN 13: 9781856267625
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Book Description Paperback. Condition: New. ed. Language: English. Brand new Book. Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and his award-winning book Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with home-made Doughnuts - each recipe is a delight. Since its publication in 2005, the book has been translated into 8 languages and sold over 100,000 copies. It won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award and was shortlisted for an Andre Simon Award and a Glenfiddich Food & Drink award. Seller Inventory # CBL9781856267625

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Richard Bertinet, Jean Cazals
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Richard Bertinet
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Book Description Paperback. Condition: new. Paperback. Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award 'Richard is a master of his craft.ultra user-friendly. it might change the way you look at bread forever' Sunday Telegraph 'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times 'An essential tome' Tom Parker Bowles Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781856267625

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Book Description Paperback. Condition: New. ed. Language: English. Brand new Book. Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and his award-winning book Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with home-made Doughnuts - each recipe is a delight. Since its publication in 2005, the book has been translated into 8 languages and sold over 100,000 copies. It won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award and was shortlisted for an Andre Simon Award and a Glenfiddich Food & Drink award. Seller Inventory # FOY9781856267625

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