Description - Dough: Simple Contemporary Bread by Richard Bertinet
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 BowlesRichard 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.
Buy Dough: Simple Contemporary Bread by Richard Bertinet from Australia's Online Independent Bookstore, Boomerang Books.
Format: Paperback / softback
(252mm x 222mm x 16mm)
Publisher: Octopus Publishing Group
Country of Publication:
Book Reviews - Dough: Simple Contemporary Bread by Richard Bertinet
» Have you read this book? We'd like to know what you think about it - write a review about Dough: Simple Contemporary Bread book by Richard Bertinet and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)
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.
A Preview for this title is currently not available.