Crumb
Show the dough who's boss
Published on 3. September 2024
Book
Hardback
224 pages
978-1-80419-255-9 (ISBN)
Description
Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020
'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
'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
Expert baker Richard Bertinet makes breadmaking easy 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 the dough.
From classic and rustic breads to sourdoughs using different flours and ferments, learn how to bake a range of delicious sweet and savoury recipes. They include 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.
With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire you, whatever your experience, with the confidence to 'show the dough who's boss'.
'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
'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
Expert baker Richard Bertinet makes breadmaking easy 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 the dough.
From classic and rustic breads to sourdoughs using different flours and ferments, learn how to bake a range of delicious sweet and savoury recipes. They include 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.
With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire you, whatever your experience, with the confidence to 'show the dough who's boss'.
More details
Language
English
Place of publication
United Kingdom
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 265 mm
Width: 206 mm
Thickness: 26 mm
Weight
1086 gr
ISBN-13
978-1-80419-255-9 (9781804192559)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
The Dough Co. Consulting Ltd (Author)
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.thebertinetkitchen.com
Richard Bertinet (Author)
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.thebertinetkitchen.com
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.thebertinetkitchen.com
Richard Bertinet (Author)
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.thebertinetkitchen.com