"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
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
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 firstname.lastname@example.org Happy Baking! Richard