| ISBN-10: 1856267628 ISBN-13: 9781856267625 Format: Paperback Size: 255 x 225mm Pages: 160 RRP: £15.99 Publishers Website Link Author: Richard Bertinet |
| "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. This book was lent to me by a friend and I have now added it to my Christmas wish list. As soon as I looked at this beautifully presented book I knew that I had to start trying some of the different recipes. First off were the doughnuts and then the puff balls, wow what fun! The step by step techniques and skills are shown with excellent photographs and supporting text. There is no need to try and puzzle out what the author is trying to describe you can see exactly what he means! Why can't more books be like this one? The copy I was leant also came with a DVD of the basic techniques which really does support and supplement the text. I highly recommend this book for the novice and the experienced home baker. It looks so good you can almost smell the yeast and fresh bread as soon as you open the cover. Mmmmmmmm. |
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