PDF Ebook Dough: Simple Contemporary Breads, by Richard Bertinet
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Dough: Simple Contemporary Breads, by Richard Bertinet
PDF Ebook Dough: Simple Contemporary Breads, by Richard Bertinet
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Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.
- Sales Rank: #163983 in Books
- Published on: 2005-09-30
- Original language: English
- Number of items: 1
- Dimensions: 10.54" h x .77" w x 9.24" l, 2.28 pounds
- Binding: Hardcover
- 160 pages
Review
'Bertinet takes the scare out of making homemade bread with a lot of step-by-step photographs' -- Wilkes Barre Times Leader, Pennysylvania
'Make sure you read this book on a full stomach, or the stunning photographs will send you to the breadbox.' -- The Fresno Bee
Not only is the basic technique for bread in Dough quicker, easier and less floury, but it is laid out in step-by-step color photos and on a DVD that is invaluable. --Los Angeles Times, November 29, 2005
From the Publisher
Dough is winner of the 2006 IACP COOKBOOK OF THE YEAR award Dough has been awarded a 2006 James Beard Foundation Award for Excellence for Best Book in the Baking and Desserts category Dough has been nominated for an Andre Simon Award
From the Author
This wonderful book won two major culinary cook book awards.
The IACP (International Association of Culinary Professionals), an international association of culinary professionals with 4,000 members world-wide, bestowed two major honors on our title.
2006 COOKBOOK OF THE YEAR -- literally the best in show.
Most helpful customer reviews
2 of 2 people found the following review helpful.
This is an excellent book for the beginning baker
By Tammany Hall
Five simple doughs with lots of variations, and step by step instructions for french-style kneading with high-hydration doughs., Lots of luscious photos to whet your appetite. This is an excellent book for the beginning baker, or for an experienced baker who wants to experiment with adding flavors and new shapes to her repertoire. First thing I tried was the fougasse, because it's just so much fun, and it came out perfectly -light and chewy with a great crust. Comes with a CD showing Bertinet's kneading and shaping techniques, which is a nice bonus, even though most of it's available on YouTube. The only problem (I have the paperback edition) is the little round rubber thing that's supposed to hold the enclosed CD on the front cover. It's just not efficient and the CD kept falling off, so I had to file it separately from the book. a minor inconvenience.
1 of 1 people found the following review helpful.
Wow - it works, and it's easy!
By Vin
WOW! Just WOW!
I've been trying to learn how to make good bread at home for a while, and have baked many loaves (about 3 5lb bags of flour worth), and have never been satisfied with the results, following directions and methods found elsewhere.
My very first attempt at Richard's methods has produced wonderful results! The dough is kneaded sufficiently in just a few minutes, has much better gluten development (without adding Vital Wheat Gluten), rises better... just better in every way than my previous attempts.
The included video is short, and I would say barely sufficient, but extremely helpful. No book can adequately describe the kneading method, and watching him do it on the video explains everything. I guess a picture is worth a thousand words after all.
If you want to make some good bread, get this book!
3 of 3 people found the following review helpful.
BEAUTIFUL FRESH BREADS
By mary
LOVE THIS BOOK: It's easy to weigh out the recipe, especially if you have a food scale. I use small paper bags for the flour as he uses.
I've had this book 3 weeks and already am the proud owner of 7 different flours in my arsenal. I'm amazed, how many , Different flours my local food store has. Today's bread has raisins,
Shallots, and hazelnuts. unusual and delicious at the same time. The book or the breads make great gift items.
Easy and concise instructions, and there's a video.
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