Winner of the Guild of Food Writers’ Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award
‘Richard is a master of his craft…ultra user-friendly… it might change the way you look at bread forever’ Sunday Telegraph
‘Once you’ve mastered the technique, it’s child’s play’ Tony Turnbull, The Times
‘An essential tome’ Tom Parker Bowles
Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. 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 homemade Doughnuts – each recipe is a delight.
Suite 2646 Unit 3A,
34-35 Hatton Garden,
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