• Dough: Simple Contemporary Bread See large image

    Dough: Simple Contemporary Bread (Paperback) By (author) Richard Bertinet

    Hard to find title available from Book Depository

    $32.49 - Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    Also available in...
    Hardback $23.74

    DescriptionRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and his award-winning book Dough is an invaluable and beautiful guide to making simple, contemporary bread, with a 30-minute DVD giving additional guidance and step-by-step recipes. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with home-made Doughnuts - each recipe is a delight. Since it's publication in 2005, the book has been translated into 8 languages and sold over 100,000 copies. It won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award and was shortlisted for an Andre Simon Award and a Glenfiddich Food & Drink award.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Dough

    Title
    Dough
    Subtitle
    Simple Contemporary Bread
    Authors and contributors
    By (author) Richard Bertinet
    Physical properties
    Format: Paperback
    Number of pages: 160
    Width: 225 mm
    Height: 255 mm
    Thickness: 15 mm
    Weight: 764 g
    Language
    English
    ISBN
    ISBN 13: 9781856267625
    ISBN 10: 1856267628
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.815
    BIC subject category V2: WBV
    BISAC V2.8: CKB101000
    Thema V1.0: WBV
    Illustrations note
    colour photos throughout
    Publisher
    Kyle Books
    Imprint name
    KYLE CATHIE
    Publication date
    21 February 2008
    Publication City/Country
    London
    Author Information
    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.