About this item
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking.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 savory recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. 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 and creams, syrups and pures to enjoy alongside or incorporate into your bakes. With stunning step-by-step photography, simple advice and helpful techniques throughout,Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.
About the Author
Originally from Brittany in Northwest France, Richard trained as a bakerboth in Brittany and at the Grand Moulin de Paris. His catering backgroundincluded a stint at the Silver Plough at Pitton in Salisbury, England, wherein 1990, he was awarded American Express Magazine's UK Pub of the Year.In 1996, a position as Operations Director with the Novelli Group ofrestaurants brought him to London, where he set up the Dough Co., hisconsultancy business, in 2000. Since then Richard split his time betweenadvising on the development of new products for several of the supermarketchains, teaching, and writing.In 2004, with a young family, Richard and his wife Jo decided to head toBath, England, to be closer to Jo's family. The plans for The BertinetKitchen began to take shape and they opened in September 2005, the same yearthat Richard's first baking book, DOUGH, was published by Kyle Cathie. Thatbook went on to win the 2006 Best Cookbook of the Year Award from the IACPand the 2006 James Beard Foundation Award for Excellence for Best Book inthe Baking and Desserts category.Richard published his second book, CRUST, in 2007, and is writing a thirdbook, COOK, to be published in 2010. The school has won many accolades andwas recently chosen as one of the top 10 cooking schools in the world byGOURMET magazine. Visit it online at www.thebertinetkitchen.com
