The book comes with a free 30-minute DVD that gives additional guidance on techniques as well as showing recipes step-by-step. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough readers can bake a vast variety of breads. Readers can try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a canape or show off with home-made Doughnuts. Dimensions:224 x 252 Author: Richard Bertinet ISBN: 9781856267625 Format: Paperback Pages 160