One of the hardest things to make yourself, I believe, is bread. Whether it’s the technique or the flavour, there are just so many pitfalls. Richard Bertinet’s new book ‘Crumb’ is here to help us all, with step by step guides (including photos), great advice, stunning recipes and flavourful results. I remember last year when we had this huge snowstorm in Ireland, we were shut off from the world for a few days in our house, and as we didn’t have a lot of food in the fridge (we were supposed to be on holidays abroad but our flight got cancelled), we ended up making our own breads a couple of times, as I always have those ingredients in my kitchen. But that being said I always stick to the same basic breads: Irish soda or Spelt & Honey, so this book really showed me some fantastic new recipes for breads I have never made or even tasted before. And what’s even better is you don’t need any fancy gadgets to make these wonderful breads, just your hands, instincts and patience!
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’.
About the author
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of ‘Crust’ and ‘Dough’ and has just published a much anticipated book ‘Cook: In a Class of Your Own’ in April 2010.
Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.
Hardcover: 224 pages
Publisher: Kyle Books (7 Feb. 2019)
Product Dimensions: 20.6 x 2.6 x 26.2 cm
You can buy this book on Amazon UK