Description

Book Synopsis

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.

Dough: Simple Contemporary Bread

    Product form

    A Paperback / softback by Richard Bertinet, Richard Bertinet

    £17.09

    Includes FREE delivery

    RRP £18.99 – you save £1.90 (10%)

    Order before 4pm today for delivery by Mon 9 Nov 2026.

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      Book details

      Publisher Octopus Publishing Group
      Published 21 February 2008
      ISBN-13 9781856267625
      978-1856267625
      ISBN-10 1856267628
      Also in:
      Cookery dishes and courses / meals

      Description

      Book Synopsis

      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.

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