Description
Discover the art of bread-making with 'Dough: Simple Contemporary Bread.' This beautifully crafted guide features 160 pages of expert techniques, innovative recipes, and practical tips from renowned baker Richard Bertinet, trained in Brittany and Paris. Ideal for beginners and seasoned bakers alike, this book transforms your kitchen into a bakery, allowing you to create artisanal bread at home. With a focus on simplicity and contemporary methods, Bertinet guides you through the essential skills needed for baking perfect loaves every time. Dive into recipes that encompass various styles, including sourdough, focaccia, and classic baguettes, emphasizing the joy of homemade bread. Whether you're seeking to bake for special occasions or for your daily meals, this book offers the inspiration and guidance needed for success. The passion and expertise of Bertinet shine through in every page, making 'Dough' an essential addition to your culinary collection. Note that shipping for this item is free, and delivery may take up to 6 weeks. Once you order, please be aware that cancellations are not permitted. Elevate your baking journey with 'Dough: Simple Contemporary Bread' today!
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781856267625
Year: 2002
Publisher: Octopus
Pages: 160
Description:
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 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781856267625
Year: 2002
Publisher: Octopus
Pages: 160
Description:
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 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.