Richard Bertinet

Auteur van Deeg eigentijdse broodvariaties

10 Werken 683 Leden 6 Besprekingen Favoriet van 1 leden

Over de Auteur

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.

Bevat de namen: Richard Bertinet, BERTINET RICHARD, Ришар Бертине

Fotografie: Richard Bertinet

Werken van Richard Bertinet

Populair Recent

Deeg eigentijdse broodvariaties (2005) 317 exemplaren

Crust: Bread to Get Your Teeth Into (With DVD) (2007) 199 exemplaren

Pastry (2012) 79 exemplaren

Crumb: Bake Brilliant Bread (2019) 43 exemplaren

Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker (1600) 24 exemplaren

Cook: In a Class of Your Own with Richard Bertinet (2010) 17 exemplaren

Panes (2016) (2016) 1 exemplaar

Pães - deliciosos, simples e contemporâneos 1 exemplaar

La leçon de boulangerie (1DVD) (2008) 1 exemplaar

Pane (2015) 1 exemplaar

Werk verkenner

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Trefwoordvertaling ingeschakeld

Algemene kennis

Gangbare naam: Bertinet, Richard
Geboortedatum: alive
Geslacht: male
Nationaliteit: France
Geboorteplaats: Brittany, France
Woonplaatsen: Paris, France
Salisbury, Wiltshire, England, UK
London, England, UK
Bath, Somerset, England, UK
Beroepen: baker

Leden

Besprekingen

Crust: Bread to Get Your Teeth Into (With DVD) door Richard Bertinet

I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine!

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.

Gemarkeerd

devilish2 | 1 andere bespreking | Dec 26, 2011 |

Brot für Genießer: 53 Variationen door Richard Bertinet

Schöne Brotrezepte.

Gemarkeerd

kochessenz | 3 andere besprekingen | Jul 20, 2010 |

Dough: Simple Contemporary Breads door Richard Bertinet

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.… (meer)

Gemarkeerd

Libbeth | 3 andere besprekingen | Oct 19, 2008 |

Dough: Simple Contemporary Breads door Richard Bertinet

Beautiful book with many innovative ideas. I love Bertinet's kneading method.

Gemarkeerd

oriboaz | 3 andere besprekingen | May 5, 2008 |

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