New Releases by Richard Bertinet

Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. 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 homemade Doughnuts - each recipe is a delight.

Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020 'If you only have one book about how to make bread, this should really be it.' Nathan Outlaw 'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.' Angela Hartnett 'The subtitle of this book is "show the dough who's boss" and, frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive, you'll be knocking out brilliant baguettes in no time.' Waitrose 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'. * Online demos available at thebertinetkitchen.com *

From the author of the award-winning cookbooks Crust and Dough comes a definitive, accessible guide to make patisserie at home Patisserie, the art of the maître pâtissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and more than 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs, and other classic desserts. With Richard's expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons, and mousses. With creations including Lavender and Orange Eclairs, Gateau Saint Honore, Tarte Tropizienne, Paris Brest, and Cassis Kir Royal Mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks. Includesm metric measures.

"Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly"—from the James Beard Award–winner ( Fork). Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker's pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes. "A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply." — Financial Times "It's the kind of introduction to pastry that I wish someone had given me long ago, so I might have avoided all the tart- and pie-crust disasters that have plagued my kitchen over the years." — Saveur "Richard's cookery school in Bath is one of the places to learn baking, but if you can't get there, this book is the next best thing to sharpen up your pastry skills." — BBC Good Food "Delicious . . . Proving that everyone can cook pastry." — Homes & Gardens "Since the text runs the gamut from simple how-tos to complex recipes, novice bakers and veterans who know the way around a tart pan will both find a treasure trove of flaky, scrumptious possibilities from a master chef and wise teacher." — Shelf Awareness for Readers

Just like Richard Bertinet's award-winning cookery courses and other books, the aim of this cookbook is to make techniques simpler and easier to understand so that you have the confidence to make dishes on your own, and to even invent your own creations.

Ah les bons croissants chauds et la baguette croustillante, tout juste sortis de votre four ! Toutes les techniques expliquées en photos : choisir ses ustensiles et ses ingrédients, bien utiliser son four, faire son levain, travailler la pâte... Les recettes incontournables de la boulangerie : la baguette, le pain aux céréales, la brioche parisienne, le croissant et les autres viennoiseries... Mais aussi des pains originaux : le pain breton, les bretzels, le pain à la farine rouge de raisins cabernet... Un DVD vous guide pas à pas dans les étapes de réalisation. Le boulanger et chef pâtissier Richard Bertinet a été formé en Bretagne et aux Grands Moulins de Paris.

Oliven-Ciabatta, Focaccia mit Pesto, Müslibrot mit Aprikosen, Fougasse mit Nuss-Salami, Pain de Campagne (Landbrot), dunkles Walnussbrot oder Hefezopf: Um all diese köstlichen, duftenden Brotspezialitäten zu genießen, brauchen Sie nicht nach Italien oder Frankreich oder zum besten Bäcker Deutschlands zu fahren - backen Sie sie selbst! Mit diesem Buch ist das ganz einfach. Überraschen Sie Ihre Gäste mit "Suppenschüsseln" zum Aufessen oder mit einer knusprigen, mit frischem Salat gefüllten Brotkugel. Aus 5 Grundteigen 53 Spezialitäten zaubern. Vom Hefeweißbrot über dunklen Sauerteig und Roggenbrot bis zu süßem Gebäck - aus aller Welt.