Richard Bertinet
Autore di Dough: Simple Contemporary Breads
Sull'Autore
Richard Bertinet, born and raised in northwest France, is the owner of The Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. His first book, Dough, was awarded the James Beard Foundation Award for Baking and Deserts.
Fonte dell'immagine: Richard Bertinet
Opere di Richard Bertinet
Etichette
Informazioni generali
- Nome canonico
- Bertinet, Richard
- Data di nascita
- alive
- Sesso
- male
- Nazionalità
- France
- Luogo di nascita
- Brittany, France
- Luogo di residenza
- Paris, France
Salisbury, Wiltshire, England, UK
London, England, UK
Bath, Somerset, England, UK - Attività lavorative
- baker
Utenti
Recensioni
I much prefer Richard's way of working the dough. Somehow I never got along with kneading but I love this way, that is new to me. I happened to mention the book on my blog and Jo Bertinet commented and gave me great advice to use a floured linen tea towel to prove the dough on, so that it doesn't stick and thus make it difficult to transfer to your baking stone or tray.
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough.… (altro)
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough.… (altro)
Beautiful book with many innovative ideas. I love Bertinet's kneading method.
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Statistiche
- Opere
- 10
- Utenti
- 682
- Popolarità
- #37,083
- Voto
- 3.8
- Recensioni
- 6
- ISBN
- 41
- Lingue
- 8
- Preferito da
- 1
There was not enough general guidance in the book for my taste, but if you're looking for very prescriptive recipes, it may appeal to you. I took it out of the library and have no great wish to own it.