Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.
Material type:
TextPublication details: London : Kyle Books, 2011Description: 160 p. : ill. (chiefly col.) ; 26 cmISBN: 9781856267625 (pbk.) :; 1856267628 (pbk.) :Subject(s): Bread | Cookery (Bread)DDC classification: 641.8'15 Summary: Baking bread from dough involves the best kind of kitchen alchemy, for the possibilities to be conjured from the four ingredients of flour, water, yeast and salt are truly endless. Building on five easy recipes for basic doughs, Bertinet shows how even a beginner can achieve truly impressive results.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06153755 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06153739 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06153747 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06127649 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06127657 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06127665 |
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| 641.815 ADV Advanced bread and pastry : a professional approach / | 641.815 BAK Baking and pastry : mastering the art and craft / | 641.815 BER Dough : simple contemporary bread / | 641.815 BER Dough : simple contemporary bread / | 641.815 BER Dough : simple contemporary bread / | 641.815 BER Dough : simple contemporary bread / | 641.815 BER Dough : simple contemporary bread / |
Originally published: 2005.
Includes index.
DVD attached to inside front cover.
Baking bread from dough involves the best kind of kitchen alchemy, for the possibilities to be conjured from the four ingredients of flour, water, yeast and salt are truly endless. Building on five easy recipes for basic doughs, Bertinet shows how even a beginner can achieve truly impressive results.
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