Dough by Richard Bertinet
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Dough
By Richard Bertinet

Dough

Simple Contemporary Bread

By (author) See other recent books by Richard Bertinet
Format: Paperback

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Dough by Richard Bertinet

Book Description

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, with a 30-minute DVD giving additional guidance and step-by-step recipes. 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 it's 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.

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Book Details

ISBN: 9781856267625
ISBN-10: 1856267628
Format: Paperback
(255mm x 225mm x 15mm)
Pages: 160
Imprint: Kyle Cathie
Publisher: Kyle Books
Publish Date: 21-Feb-2008
Country of Publication: United Kingdom

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Books By Author Richard Bertinet

Patisserie Maison by Richard Bertinet Patisserie Maison, Hardback (August 2014)

Patisserie, the art of the maitre patissier, is the most admired style of baking in the world and requires the highest level of skill. This book guides you through challenging techniques with step-by-step photography and over 50 easy-to-follow recipes for the celebrated biscuits, sponges, meringues, tarts, eclairs and other classic desserts.

Crust by Richard Bertinet Crust, Paperback (October 2012)

Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

Pastry by Richard Bertinet Pastry, Hardback (May 2012)

Provides techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a collection of over 50 recipes. In this title, the author dismisses the myths of making pastry and gives his top tips on how to avoid mistakes or how to put them right if we do slip up.

» View all books by Richard Bertinet

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Author Biography - Richard Bertinet

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.

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Patisserie Maison by Richard Bertinet
Crust by Richard Bertinet
Pastry by Richard Bertinet
Crust by Richard Bertinet
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