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  • af Richard Bertinet
    186,95 kr.

    A cook book that 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.

  • - From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
    af Richard Bertinet
    196,95 kr.

    Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

  • - The step-by-step guide to simple sweet pastries for the home baker
    af Richard Bertinet
    275,95 kr.

    Patisserie, the art of the ma tre p tissier, 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 over 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.

  • af Richard Bertinet
    295,95 kr.

    Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

  • af Richard Bertinet
    348,95 kr.

    Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread!

  • af Richard Bertinet
    368,95 kr.

    "Bread can be open and airy or compact and dense-it's 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."--Provided by publisher.

  • - Show the dough who's boss
    af Richard Bertinet
    256,95 kr.

    Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb

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