Dough: Simple Contemporary Bread

Richard Bertinet (Autor)

Buch | Softcover

160 Seiten

2008
Kyle Cathie (Verlag)
978-1-85626-762-5 (ISBN)

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A cook book that 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.

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.

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.

Erscheint lt. Verlag	21.2.2008
Verlagsort	London
Sprache	englisch
Maße	222 x 252 mm
Gewicht	783 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-85626-762-8 / 1856267628
ISBN-13	978-1-85626-762-5 / 9781856267625
Zustand	Neuware