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Pains gourmands

50 recettes simples et créatives
Pains gourmands
Click to enlarge

25,30 €

Author: Richard Bertinet
Apollonia Poilâne (foreword), Jean Cazals (photographs)
Availability: a consultar
Language: Francés
Format: Tapa dura, 160 pp, 23x26 cm
Publisher: Larousse, 2006, 9782035823625
Features: Fotografías a color

Formats and editions:
- In paperback.
- In hardback.
- In English.
- In French.

Publisher review:
Dough –a simple mixture of little more than flour, yeast, and water– is as old as time, yet totally contemporary, bursting with new possibilities, flavours, and sensations, as shown here by baker and chef Richard Bertinet.
Exploding the myth that breadmaking must be a necessarily daunting, complex, and time-consuming task fitting uneasily into busy lifestyles, Richard shows how having a quick and easy bread baking in the oven while dinner is cooking is just as natural a part of preparing the meal as opening a bottle of wine…
Five basic doughs are explained simply and form the basis of a family of flavorsome and often unusual breads. For example, from White dough you can make the witty Puff balls, filled with salad and cracked open like eggs, as a appetizer; Olive, herb and romano breadsticks, Bread shots for parties, or Spicy Moroccan rolls. From Olive dough you can make Focaccia with coarse salt and rosemary, or with pesto, olive, and pepperdew –even a Soup bowl, made from bread! Try Poppy seed stars or Apricot and oat bread from Brown dough; Smoked bacon and red onion bread made with Rye dough or, from Sweet dough, the vibrant Orange and mint loaf, which makes the best Bread and butter pudding laced with Cointreau… the choices are endless.
Many of the recipes can be part-baked and frozen, ready to finish off in the oven any time you want to share fresh bread. A professional baker Richard may be, but all the breads are favourites that he bakes at home in a ordinary domestic oven, with his two young children “helping”.
Explore the infinite possibilities of the world of dough with this elegantly simple collection of achievable recipes, stunningly photographed by Jean Cazals.

- Introducción.
- Herramientas.
- Ingredientes.
- Sobre el pan.
- La masa.
- Masa blanca.
- Masa de aceite.
- Masa morena.
- Masa de centeno.
- Masa dulce.
- Recetas adicionales.

About the author:
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked at the Chewton Glen Hotel before, in 1990, he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year while head chef at the Silver Plough in Pitton, Salisbury. After a position as Operations Director with the Novelli Group of restaurants Richard set up The Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. His baking classes for cookery schools are always sold out and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He regularly takes part in food festivals demonstrating the techniques of simple breadmaking that he shares in this, his first book. He has broadcast on both radio and television.

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