Richard Bertinet

Nominado para el André Simon Award y el Glenfiddich Food and Drink Awards. 5 masas básicas y más de 50 recetas para preparar pan a partir de ellas. Trucos del oficio explicados por un panadero profesional. Todo un abanico de nuevas posibilidades, sabores y sensaciones. Desmintiendo el mito de que la elaboración de pan es una tarea compleja, Richard Bertinet, panadero profesional, demuestra que preparar un pan fácil y rápido en el horno mientras se cocina la cena es tan fácil y natural como preparar la comida y abrir una botella de vino. Se explican cinco masas básicas que forman la base numerosas recetas de panes aromáticos y a menudo inusuales: masa blanca; masa de aceite de oliva; masa morena; masa de centeno, y masa dulce. La mayor parte de las recetas pueden hornearse parcialmente y congelarse, y quedan listas para acabarse en el horno cuando quiera disfrutar de pan fresco.

5 masas básicas y más de 50 recetas para preparar pan a partir de ellas. Trucos del oficio explicados por un panadero profesional. Todo un abanico de nuevas posibilidades, sabores y sensaciones. Desmintiendo el mito de que la elaboracion de pan es una tarea compleja, Richard Bertinet, panadero profesional, demuestra que preparar un pan facil y rapido en el horno mientras se cocina la cena es tan facil y natural como preparar la comida y abrir una botella de vino. Se explican cinco masas basicas que forman la base de numerosas recetas de panes aromaticos y a menudo inusuales: masa blanca; masa de aceite de oliva; masa morena; masa de centeno, y masa dulce. La mayor parte de las recetas pueden hornearse parcialmente y congelarse, y quedan listas para acabarse en el horno cuando quiera disfrutar de pan fresco.

Una buena corteza es una de las partes más importantes de un pan bien hecho, ya sea una masa de hogaza madre o una baguette. Técnicas y utensilios. Masas lentas, diferentes y dulces. Desde brioches o croissants caseros hasta panecillos o galletas saladas. Un nuevo libro de Richard Bertinet en el que se da continuidad al enfoque sencillo y revolucionario que le valio tantos elogios en Panes. En esta ocasion se profundiza aun mas en el tema de la masa, desmitificando los panes que parecen mas sofisticados para que los pueda hornear en su propia casa con facilidad y confianza. Recetas sugerentes que van acompañadas de las sublimes fotografias de Jean Cazals, que le iran guiando durante todo el trayecto. En el DVD adicional el autor comparte los consejos y las tecnicas con un estilo sencillo y agradable.

* Permita que Richard Bertinet lo guíe a través de cada uno de los pasos de reposo, doblado, formado, fermentación y horneado de la masa, en una combinación de recetas novedosas y sus clásicas favoritas, incluyendo baguettes rusticas, el pan de masa madre de centeno y trigo malteado, unos bollitos multicolor, el festivo panettone y el gotchial de su Bretaña natal. Con recetas que incluyen harina de garbanzos o guisantes sin gluten para preparar sencillos panes planos, junto con las clasicas hogazas, encontrara algo para cada ocasion y nivel de habilidad en el horneado, asi como ideas para cocinar con las sobras de pan, para asegurarse de que sus creaciones nunca se desperdician. Repleto de valiosos consejos adquiridos durante una dilatada experiencia como panadero y maestro, este libro esta destinado a convertirse en un clasico de referencia para los panaderos de todo el mundo. Cada pan tiene su miga caracteristica, ya sea ligera, abierta y alveolada, o densa, pero el primer paso importante para crear una miga perfecta consiste en controlar la masa, lo que se ha convertido en el mantra de las reconocidas clases de panaderia de Richard Bertinet. on su caracteristico estilo directo y claro, le guiara a traves de su siempre imitada tecnica de trabajo de la masa -que no consiste en 'amasar'- para transformar una p...

Patisserie the art of the maitre patissier 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

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020If you only have one book about how to make bread, this should really be it.Nathan OutlawAll it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.Pierre KoffmannRichard 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 HartnettThe subtitle of this book is "show the dough whos 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, youll be knocking out brilliant baguettes in no time. WaitroseRenowned 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 ormouthwatering 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 whos boss.* Online demos available at thebertinetkitchen.com *

Patisserie, the art of the maitre patissier, 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 Richards 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.

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 cooks 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.

Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever.- Sunday TelegraphSince 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 Bertinets practical and simple approach to home breadmaking.Breadmaking has never been more simple and do-able. Though the doughs themselves vary, the technique for making each one is identical. The beauty of it is that it takes little to no time at all to fill a bread board with Fougasses, Breadsticks, Moroccan Rolls or Poppy Seed Stars, Sesame Plaits or Cardamom and Prune Bread, and no one will guess that they are all part of the same family.Richard has been teaching bread making for several years and with his refreshing and easy approach you will discover how to work the dough, get a feel for essential techniques, and have the confidence to experiment with your own ideas. Most of the breads in Dough take less than 1 hour to bake and there are suggestions on how to make the dough in advance ready for a wide range of sweet and savoury bakes - all in the knowledge that youre being guided by a master of the craft.New recipes: Pizza with a Biga Dough, Sultana and Rosemary Rolls, Apple Poolish Rye Bread, Cardamom Spiced Knots and Hot Cross Buns.Contents include:- Chapter 1: White Dough- Chapter 2: Olive Dough- Chapter 3: Brown Dough- Chapter 4: Rye Dough- Chapter 5: Sweet Dough- Additional Recipes- Suppliers

Richard Bertinets 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. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.