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Dough: Simple Contemporary Breads [With DVD] [Hardcover]

Richard Bertinet , Jean Cazals
4.7 out of 5 stars  See all reviews (159 customer reviews)

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Review

"a wonderful book" -- Sarah Stacey, You Magazine, Mail on Sunday, September 05

"an essential tome" -- Tom Parker Bowles, Mail on Sunday Feb 06

Richard is a master of his craft... ultra-user-friendly... it might change the way you look at bread forever. -- The Daily Telegraph, 5 November 2005

irresistible... will change the way you bake bread -- LA Times, November 05

revolutionary stuff -- Olive Magazine, October 05

scrumptious... provides all you'll ever need to know about basic boulangerie -- The Scotsman, December 05 --This text refers to an out of print or unavailable edition of this title.

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.

From the Author

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

About the Author

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