"Dough" has sold over 100,000 copies and has been translated into 7 languages. "Dough" won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award. It was shortlisted for an Andre Simon Award and a Glenfiddich Food & Drink award. The book comes with a free 30-minute DVD gives additional guidance on techniques as well as showing recipes step-by-step. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with home-made Doughnuts - the recipes are a delight.
Author Biography
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 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.
