Richard Bertinet
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years’ experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
http://www.thebertinetkitchen.com
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By the Author
Crumb
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,…
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Crust
Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and…
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Dough: Simple Contemporary Bread
Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread.…