Crumb - 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 his writing and effortless skills as a
baker... whenever I am with him for a coffee, a bite to eat or teaching
with him, I always come away with new knowledge... a bread genius.' Angela Hartnett

'The subtitle of this book is "show the dough who's boss" and, frankly,
that puts it above most other baking titles straight away. Bertinet is a
bread guru (this is his sixth book) and this is so calm and
instructive, you'll be knocking out brilliant baguettes in no time.' Waitrose

Renowned baker Richard Bertinet brings bread right up to date with his
hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including
the different techniques of fermenting, mixing and working - never
'kneading' - the dough.

Richard shows you how to make everything
from classic and rustic breads to sourdough using different flours and
ferments. Learn how to bake a range of delicious sweet and savoury
recipes from Cornbread with Manchego Cheese & Chorizo, Saffron &
Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio &
Orange Loaf and Cinnamon Knots. There are also options for gluten-free
breads and the best bakes to improve your gut-health by experimenting
with different types of flour. Finally, Richard shares ideas for cooking
with bread for delicious tartines or
mouthwatering Brioche Ice Cream.

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill you, whatever your experience, with the confidence to 'show the dough who's boss'.

* Online demos available at thebertinetkitchen.com *