Richard Bertinet

Autor(a) de Dough: Simple Contemporary Breads

10 Works 682 Membros 6 Reviews 1 Favorited

About the Author

Richard Bertinet, born and raised in northwest France, is the owner of The Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. His first book, Dough, was awarded the James Beard Foundation Award for Baking and Deserts.

Inclui os nomes: Richard Bertinet, BERTINET RICHARD, Ришар Бертине

Image credit: Richard Bertinet

Obras de Richard Bertinet

Popular Recente

Dough: Simple Contemporary Breads (2005) 317 cópias

Crust: Bread to Get Your Teeth Into (With DVD) (2007) 199 cópias

Pastry (2012) 79 cópias

Crumb: Bake Brilliant Bread (2019) 42 cópias

Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker (1600) 24 cópias

Cook: In a Class of Your Own with Richard Bertinet (2010) 17 cópias

Panes (2016) (2016) 1 exemplar(es)

Pães - deliciosos, simples e contemporâneos 1 exemplar(es)

La leçon de boulangerie (1DVD) (2008) 1 exemplar(es)

Pane (2015) 1 exemplar(es)

Work Explorer

Etiquetado

American (3) Backbuch (3) Backen (15) baking (78) bread (78) Bread & Baking (3) bread baking (4) breadmaking (4) breads (3) brood (3) Brot (14) cakes (3) cbrcb (3) cookbook (51) cookbooks (15) cookery (26) cooking (43) desserts (3) dough (3) ebook (5) epub (3) European (3) EYB-indexed (3) food (29) food and drink (8) food baking bread (3) France (2) home (3) Kindle (4) Kindle Edition (3) kitchen (4) non-fiction (20) pastry (4) Patisserie (3) recept (5) recipes (16) Sampled - not interested (3) Single Topic Cookbooks (3) sourdough (4) to-read (12)

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Conhecimento Comum

Nome padrão: Bertinet, Richard
Data de nascimento: alive
Sexo: male
Nacionalidade: France
Local de nascimento: Brittany, France
Locais de residência: Paris, France
Salisbury, Wiltshire, England, UK
London, England, UK
Bath, Somerset, England, UK
Ocupação: baker

Membros

Resenhas

Crust: Bread to Get Your Teeth Into (With DVD) de Richard Bertinet

I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine!

There was not enough general guidance in the book for my taste, but if you're looking for very prescriptive recipes, it may appeal to you. I took it out of the library and have no great wish to own it.

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devilish2 | 1 outra resenha | Dec 26, 2011 |

Brot für Genießer: 53 Variationen de Richard Bertinet

Schöne Brotrezepte.

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kochessenz | outras 3 resenhas | Jul 20, 2010 |

Dough: Simple Contemporary Breads de Richard Bertinet

I much prefer Richard's way of working the dough. Somehow I never got along with kneading but I love this way, that is new to me. I happened to mention the book on my blog and Jo Bertinet commented and gave me great advice to use a floured linen tea towel to prove the dough on, so that it doesn't stick and thus make it difficult to transfer to your baking stone or tray.
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough.… (mais)

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Libbeth | outras 3 resenhas | Oct 19, 2008 |

Dough: Simple Contemporary Breads de Richard Bertinet

Beautiful book with many innovative ideas. I love Bertinet's kneading method.

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oriboaz | outras 3 resenhas | May 5, 2008 |

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