Richard Bertinet

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...

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. He then takes a look at speciality breads, using a range of flours and flavours—why not try making Spelt Bread or experiment with Bagels...

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,...

'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple...

'Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever.' - Sunday Telegraph Since it was first published in 2005, Dough has been widely recognized as the definitive guide to making bread at home. With over 60 recipes, this revised edition marks 20 years of Richard Bertinet's practical and...