This award-winning book is an invaluable and beautiful guide to making simple, contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach that it is simple and do-able. He uses a method of ‘working' the dough rather than ‘kneading' it, allowing air and lightness to prevail, so you don't create that well-known home-made “brick bread”, and gives additional guidance on techniques as well as showing recipes step-by-step in the free 30-minute DVD. The five chapters start with a basic bread―White, Olive, Brown, Rye, and Sweet―and from this “parent” dough you can bake a vast variety of breads really easily. There are breads for every occasion―bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalizing focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast―the choices are endless as once you've mastered a “parent” dough you can experiment with your own favorite flavors.