Crumb - Richard Bertinet (Hardcover)

Show The Dough Who's Boss

Out of Stock
Price
520
RRP
R 565
(-8%)
No reviews yet.

Description

'The subtitle of this book is "show the dough who's boss" and, frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive, you'll be knocking out brilliant baguettes in no time.' Waitrose

'If you only have one book about how to make bread, this should really be it.' Nathan Outlaw

'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann

'Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.' Angela Hartnett

Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including the different techniques of fermenting, mixing and working - never 'kneading' - the dough.

Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines or
mouthwatering Brioche Ice Cream.

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill you, whatever your experience, with the confidence to 'show the dough who's boss'.

Product Details

Barcode
9780857835062
Department
Books
Released
7 Feb 2019
Supply Source
UK

Book

Author
Richard Bertinet
Binding
Hardback
Publisher
Octopus Publishing Group
Language
English
Number of Pages
224
Dimensions
266 x 203 x 203mm (266g)

Annotation

Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb

Summary

Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking.

Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread and creams, syrups and purees to enjoy alongside or incorporate into your bakes.

With stunning step-by-step photography, simple advice and helpful techniques throughout,
Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.

Non-Fiction

General Subject
Baking & Cake Decorating
BISAC Subject 1
Cooking / Methods / Baking
BISAC Subject 3
Cooking / Courses & Dishes / Pastry
BISAC Subject 4
Cooking / Courses & Dishes / Bread
BIC Classification 1
TV / celebrity chef cookbooks
BIC Classification 2
Main courses
BIC Classification 3
Desserts
BIC Classification 4
Cakes, baking, icing & sugarcraft
Library Subject 1
Bread
Dewey Classification
641.815
Readership
General (US: Trade)

Author Bio

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
www.bertinet.com