4.29 (66 ratings by Goodreads)
Regular price €29.99
Regular price €36.50 Sale Sale price €29.99
A01=Richard Bertinet
Age Group_Uncategorized
Age Group_Uncategorized
Author_Richard Bertinet
automatic-update
baking
bread
breadmaking
Category1=Non-Fiction
Category=WBB
Category=WBVM
Category=WBVQ
Category=WBVS
COP=United Kingdom
cornbread
crumb
Delivery_Delivery within 10-20 working days
dough
eq_food-drink
eq_isMigrated=2
eq_non-fiction
ferment
flatbread
gluten-free
Language_English
manual-oos
manual-sellall
PA=Available
Price_€20 to €50
PS=Active
recipe
rhea
savoury
softlaunch
sourdough
sweet

Product details

  • ISBN 9780857835062
  • Weight: 1080g
  • Dimensions: 206 x 262mm
  • Publication Date: 07 Feb 2019
  • Publisher: Octopus Publishing Group
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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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

'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


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'.

* Online demos available at 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