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Dough [Illustrated] [Paperback]

Richard Bertinet
4.7 out of 5 stars  See all reviews (161 customer reviews)
RRP: £16.99
Price: £11.89 & FREE Delivery in the UK. Details
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Book Description

21 Feb 2008
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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Frequently Bought Together

Dough + Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD) + Pastry
Price For All Three: £37.38

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Product details

  • Paperback: 160 pages
  • Publisher: Kyle Cathie; new paperback edition edition (21 Feb 2008)
  • Language: English
  • ISBN-10: 1856267628
  • ISBN-13: 978-1856267625
  • Product Dimensions: 22.8 x 25.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (161 customer reviews)
  • Amazon Bestsellers Rank: 4,019 in Books (See Top 100 in Books)

More About the Author

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. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of 'Crust' and 'Dough' and has just published a much anticipated book 'Cook: In a Class of Your Own' in April 2010.

Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.

Product Description

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.' --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
31 of 31 people found the following review helpful
5.0 out of 5 stars Best buy! 12 Aug 2008
Format:Paperback|Verified Purchase
I bought this book after a recent trip to France. I've baked my own bread for years, but a different style bread to that found in French bakeries. So I was looking for something that would show me how to make it in the French style.
The author is a a French man who did his training in France but has lived in England for many years, and now runs a cooking school in Bath. He writes very clearly, providing detailed step-by-step instructions that leave no doubt as to what is intended. However if you are confused, the book is accompanied by a DVD to make it even clearer.
The major difference in his breadmaking is the kneading technique, although the doughs are also slightly "wetter" (higher liquid content) than traditional English doughs. The first time of using his kneading technique was a bit tricky, but it quickly became natural. And it works - I can now make French-style bread at home.
I'd highly recommend this book both for beginners (as it has very clear, detailed instructions) and experienced bakers wanting to learn a new technique.
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60 of 61 people found the following review helpful
5.0 out of 5 stars Another wonderful bread bible. 26 Sep 2005
By A Customer
Format:Hardcover
Excellent book for anybody interested or passionate about breadmaking. Indepth introduction to procedures. Lots of photographs. Easy to follow instructions. The recipes are divided into five sections: white, brown, olive, rye and sweet. And whilst it is ideal introduction to anyone new to the art of breadmaking there are also enough "different" recipes to keep enthusiasts busy. Highly recommended.
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76 of 78 people found the following review helpful
5.0 out of 5 stars Chuck that bread-machine away... 18 Sep 2007
By Gary Nicklin VINE VOICE
Format:Hardcover
I've been making the odd loaf of bread for a while, but never really got quite the consistency that I wanted. Then I attended one of Richard Bertinet's courses in Bath and bought this book. It shows a completely new (to me at least) way of working the dough which, although a bit sticky and messy to start with, soon comes together to produce fabulous bread.

The DVD that comes with the book is well worth a watch as it makes Richard's technique easier to understand than the text and pictures alone. Once you've mastered the initial technique, the book then shows a multitude of different ways to use it to produce a variety of breads.

This is a great book, I can't recommend it enough.
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66 of 68 people found the following review helpful
4.0 out of 5 stars Fantastic introduction book 23 Feb 2009
By PS
Format:Paperback
I'm Portuguese and have been living in the UK for over 10 years. Never been really happy with the tin bread you buy, just seems wrong for any bread to last well over a week even though its left just in the plastic bag?! :) I then started buying the supermarkets in store baked bread which is better. Still missed my own country bread, which has a richer flavour and next day its great as toast, so sometimes bought bread from an artisan's shop which is on the expensive side at £2-£3 a loaf. Sometime ago i bought a breadmachine but the holes at bottom simply were no good. Enter Dough! I then came across this book and been using it for nearly a year. As long as i follow the recipes, weight everything for correct measures, dough coming off the fridge need to come to room temperature and way we go: always with good results. Soon enough you'll get the feel for the perfect dough consistency too. I've also looked for a bread stone, but on the net you'll find them costing as much as £30!! and off-cuts might be a bit hard to get hold off. Nonetheless, I found a granite stone sold in asda as a chopping board (other supermarkets have similar at are same price but thinner), for me this one is a perfect oven bread stone, rectangle shape, thick and perfect fit for my oven - for £10! If you are or want to be passionante about good bread, this book is fantastic especially alongside with a breadstone. In fact just eaten some fantastic bread :) Good baking!
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8 of 8 people found the following review helpful
4.0 out of 5 stars Flawed. 1 July 2011
Format:Paperback|Verified Purchase
I have made bread by hand off-and-on for years and fancied starting again with this method to see how it would work.

I was very surprised to see the author is so very prescriptive about the liquids in his recipes. He gives one quantity and even strongly suggests weighing the water rather than using a measuring jug. This is confusing as most bread recipes I have used acknowledge that different batches and brands of flour will absorb different amounts of liquid.

I have decided to throw caution to the wind and follow his white dough recipe to the letter. I have produced a very tight dry dough which refused to stretch much when being worked and was so non-elastic i nearly pulled my marble pastry board off the work top!!

It is having its first proving now I just hope it rises and is edible.

Amendment:

After a very helpful email conversation with the author it seems the recipe needs some amendment for "very strong flour" such as the Marriages Very Strong Canadian and a very strong flour sold by Waitrose. He suggests 800g water to 1Kg flour. The recipe should work for the more normal strong flour.
His assistance was very quick. Within an hour or so of writing my review.

The loaves I produced from the rather tight dough turned out perfectly good. Especially with butter and a cuppa.
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8 of 8 people found the following review helpful
5.0 out of 5 stars A very good introductory book 18 Jun 2012
By Paul
Format:Paperback|Verified Purchase
I've been making all of the bread for our family for about 5 years now, and I've bought loads of books in the search for the perfect loaf. Of all of them, there are only two I really rate:

- This book, "Dough". This is my "how" book. It's brilliant for learning the basic techniques, and getting you away from that bread machine and into the world of real bread. My only criticism is that the recipes are a bit limited and unadventurous, but that fits with it being a beginner's book.

- Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. This is my "why" book. For those with an enquiring mind, it explains why you do certain things, and introduces advanced techniques. It also has a huge range of recipes.

I think you need both; "Dough" to learn the basics, then the Hamelman book for everyday use. Both are brilliant.
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Most Recent Customer Reviews
4.0 out of 5 stars Dough
This is an interesting book. Richard proposes methods quite alien to me but I have reached the stage where I can make exceedingly sticky dough in no time at all ... Read more
Published 2 days ago by Red Robie
5.0 out of 5 stars Good helpful book
Tells you every thing you need to know about dough
Published 1 month ago by Chris. Beesley-Reynolds
5.0 out of 5 stars A very good book, I found the DVD a little bit ...
A very good book, I found the DVD a little bit difficult to understand in places. I have attempted 3 loaves to present, not a complete success. Read more
Published 1 month ago by Amazon Customer
5.0 out of 5 stars Best bread i've come across and I have a shelf full
Must read if you want really good light bread
Published 1 month ago by Sparhalk
5.0 out of 5 stars ... this for my hubby as a gift and he loved it so much we booked a...
What can I say - bought this for my hubby as a gift and he loved it so much we booked a lesson for him with the man himself. Read more
Published 2 months ago by Sue Saffer
5.0 out of 5 stars Five Stars
like this book..but my bread always seems to have the texture of crumpets
Published 3 months ago by MR A HOLDSWORTH
5.0 out of 5 stars Not what it says on the tin
Given the title of this book I was expecting a series of instructions on how to bake pound notes using flour, yeast and a baking tray. Read more
Published 3 months ago by M. Stokes
5.0 out of 5 stars Best guide for making good bread
This is an excellent book to learn how to make bread or improve your skills as a baker.
With well written, easy steps, you will be making good bread at your home, and most... Read more
Published 4 months ago by nuno daniel pedrosa lopes
5.0 out of 5 stars Great book.
I loved this book. The instructions are clear and simple. The technique works. Taking a course with the master himself is a treat I would recommend to everyone.
Published 4 months ago by Uri Zadok
5.0 out of 5 stars Good
I bought this along with "Crust" for my son and he has made just about everything in this book. The recipes are lovely and easy to follow.
Published 5 months ago by Mrs. S. MacLean
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