The essence of this contemporary book on breadmaking is that it is simple and do-able. With Richard’s refreshing and easy approach you no longer knead the dough, but “work’ it, allowing air and lightness to prevail, rather than creating that well-known, homemade "brick bread’. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this "parent’ dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with home-made Doughnuts - the recipes are a delight.

Includes a free 30-minute DVD