What’s it about?
Bread! Richard Bertinet has spent a lifetime making bread for his bakery in Bath and teaching bread-making at his cookery school, and his latest book brings together that knowledge – covering all of the stages, step by step – mixing, fermenting and working, never kneading. Bertinet is famous for the unique way he works the dough – lifting and folding rather than pummelling, which gives his bread its distinctive texture.
Why you should read it.
It’s a brilliant book for anyone starting out in bread-making. Master the basics in the front half of the book, then you can attempt some of the more inventive recipes including savouries such as saffron and seaweed buns and green pea flatbreads to the sweeter chocolate, pistachio and orange loaf and cinnamon knots (£25, Kyle Books).