Dough: Simple Contemporary Bread (with free DVD) [Hardcover]

"a wonderful book"

revolutionary stuff

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

irresistible... will change the way you bake bread

scrumptious... provides all you'll ever need to know about basic boulangerie

"an essential tome"

Each of the five chapters begin with a slightly different dough - white, olive oil, brown, rye and sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Though the doughs vary, the technique for making each one is identical. The beauty of it is that it takes no time at all to fill a bread board with, say, striking looking Fougasses, Breadsticks, Moroccan rolls etc (from the White Dough chapter) or Poppy Seed Stars, Sesame plaits and chunks of Pecan and Cranberry, or Cardamom and Prune bread (from the Brown chapter) and no one will guess that they are all part of the same 'family'. Richard Bertinet has been teaching bread making for several years and has his readers at heart throughout this modern look at an ancient art. Once you get the feel for the DOUGH, you can experiment with your own ideas. Most of the breads take less than 1 hour to bake and there are suggestions for how to make the bread in advance, use the freezer and, above all, comes the knowledge from a master-baker of how to make the perfect dough.

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.'

I have written this book to encourage people to bake at home with their families as I do with mine. Over the last few years I've got a whole load of people hooked on bread - here are what a few of them had to say:
Richard is a genius. Just finished 4 fab hours of flour and fun. Bread is delicious. Mr H, London
I have now made bread at home and for the first time it was not a brick. I made Fougasse, Focaccia, Pizza and some bread rolls. They were delicious and my friends have been amazed. Mr J, Swindon
You made my weekend! Made more bread this morning. I'm hooked. Mrs M
I have been trying out what I learned and the bread is fabulous, much better than my previous efforts, so thank you. Mrs S
Any questions and queries can be sent via my cookery school, The Bertinet Kitchen in Bath to info@thebertinetkitchen.com Happy Baking! Richard --This text refers to an out of print or unavailable edition of this title.

Born in Brittany and steeped in the breadmaking traditions of France, Richard Bertinet worked in restaurants and pubs before re-launching and running the Beaulieu Village Bakery. Afterwards he worked for British Bakeries, developing new exclusive contemporary breads for the likes of Marks and Spencer and Tesco. He currently works as a consultant developing new breads and advising the major multiples, including Sainsbury's and Tesco, and He has carved a niche for himself running courses and demonstrating breadmaking at Divertimenti, and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He has worked with the BBC, Channel 4 and Carlton TV as well as a number of BBC radio stations.