面团制作方法Dough

内容概要

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.

书籍目录

IntroductionBread toolsIngredientsBread talkThe doughChapter 1: White Dough  Fougasse  Puff Balls  Bread Shots  Layered Rolls  Lemon Rolls  Sesame & Aniseed Breadstieks  Olive, Herb & Pecorino Sticks  Spicy Moroccan Roils  Baguettes (Variation: Epis)  Gruyere Cheese & Cumin Bread  Pain Facon Beaucaire  Saffron Rolls  Pain de Mie  Summer PuddingChapter 2: Olive Dough  Rock Salt & Rosemary Focaccia (Variation: Pesto, Olive & Pepperdew Focaccia)  Tomato, Garlic & Basil Bread  Soup Bowl  Parmesan, Parma Ham & Pine Nut Slices  Flatbread  Pizza  Pancetta & Mixed Olive Bread  CiabattaChapter 3: Brown Dough  Apricot & Oat Bread  Honey & Lavender Loaf  Cardamom & Prune Bread  Seaweed Bread  Sesame Plaits  Brown Rolls  Poppy Seed Stars  Multiseed Bread  Raisin, Hazelnut & Shallot Bread  Pecan & Cranberry Bread  100% Wholemeal BreadChapter 4: Rye Dough  Walnut Bread  Olive Bread  Rye, Caraway & Raisin Bread  Smoked Bacon & Red Onion Bread  Somerset Cider Bread  Aniseed & Guinness Bread  Pain de Campagne  Dark Rye BreadChapter 5: Sweet Dough  Orange & Mint Loaf  Marmalade Bread & Butter Pudding  Jack's Chocolate Buns  Doughnuts  Apricot & Almond Tart  Bacon Slice  Fruited Tea Loaf  Pain Viennois  SconesAdditional recipesSuppliersIndex

作者简介

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 prepan'ng the meal as opening a bottle of wine.    Five basic doughs are explained simply and form the basis of a family of flavoursome and often unusual breads. Forexample, from White Dough you can make the witty Puff Balls, filled with salad and cracked open like eggs, as a starter; Olive, Herb & Pecorino Breadsticks; 'Bread Shots'for parties or Spicy Moroccan Rolls. From Olive Dough you can make Focaccia with rock salt and rosemary, or with pesto, olive and pepperdew - even a Soup Bowl, made from bread! Try Poppy Seed Stars or Apricot & Oat Bread from Brown Dough; Smoked Bacon & Red Onion Bread made with Rye Dough or, from Sweet Dough, the vibrantOrange & 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 breadA professional baker Richard may be, but all the breads are favourites that he bakes at home in an 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.作者简介： 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 simplebreadmaking that he shares in this, his first book.

 面团制作方法Dough下载