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Comment: Expedited shipping available on this book. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Dough Paperback – Illustrated, 21 Feb 2008

4.7 out of 5 stars 211 customer reviews

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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: 22.5 x 1.5 x 25.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (211 customer reviews)
  • Amazon Bestsellers Rank: 24,464 in Books (See Top 100 in Books)
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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 the Hardcover edition.

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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
As a complete beginner at bread making I did a bit of research to find a good book when starting out and I am really happy with this purchase. The instructions are clear and the book gets you started with a minimal amount of kit and with confidence. It's very encouraging in tone! I like the fact that there is a DVD to show you the kneading technique, although I had a good stab it at just using the pictures and instructions in the book which are great. I find it's got a really tempting selection of recipes - I've tried the baguettes, the pizza dough, and the apricot and oat loaf so far. Will definitely be doing many more. Highly recommended.
It lost a star as I found it a bit confusing to switch between the basic steps and the recipe-specific steps, takes a bit of working out!
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Format: Hardcover Verified Purchase
I have periodically made attempts to make bread over many years with only occasional success from 8 to 10 tries over a couple of weeks. I then give up until the next time I have the inclination to try again many months later.

Richard Bertinet's technique for kneading using wet dough and a turn and fold technique on a dry (rather than floured) worktop rather than traditional British kneading practice has enabled me to consistently make well textured light bread.

Using the DVD to see the technique for preparing the dough and recipes from this book as well as other bread books I have in my cookery bookshelf I have created many good quality light and tasty loaves of bread - some with white flour some with wholemeal and others with a mix. Whatever recipes I have used, the wet dough technique has created dough that rises well both first and second time and produces a light texture.

The Dough technique is excellent (although a little strange to start with if you have used typical heel of hand kneading and knocking back for second rise) and will give consistent results whatever the recipe.

Highly Recommended
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Format: Paperback Verified Purchase
Great recipes although I have never really made it beyond the tasty, simple and impressive looking fougasse. Makes bread baking in the oven more simple.
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Format: Paperback Verified Purchase
Wow what a change to my bread making this book is going to make. Previously I had searched the net for different recipes and always found them too salty or too heavy. Usually using a breadmaker to prove and mix the dough then baking by hand I have never been that impressed with the results. After watching the included DVD and starting with the basic white recipe and new technique for working bread by hand this book really has changed my opinion of home made bread and given me the confidence that I can make bread to be proud of.
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Format: Hardcover Verified Purchase
This was the only way to get a new hardback with the dvd. All the techniques and instructions needed to make excellent bread are there. As it's an American edition you will have to convert from cups, fluid oz and oz.
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Format: Paperback Verified Purchase
A beautiful bread book and it made me a convert to the slap and fold technique. I think the oven is the real secret to good bread.
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Format: Paperback Verified Purchase
loads of ideas and nothing too tricky....
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Format: Paperback Verified Purchase
great
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