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Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
By Richard Bertinet
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Check link for latest rating. ( 245 ratings, 18 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Crust by Richard Bertinet is a comprehensive guide for baking bread, focusing on enhancing flavours and textures through traditional techniques. With detailed instructions and step-by-step photographs, the book encourages home bakers to explore a variety of recipes, from simple loaves to more elaborate creations. Its emphasis on understanding the art and science of dough makes it an invaluable resource for both novice and experienced bakers.
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Format: Paperback / softback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about baking and want to elevate your bread-making skills. Famed baker Richard Bertinet shares unique techniques and innovative recipes, enabling both novice and experienced bakers to create delicious, artisan bread with ease.

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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 making your own ferments so that you can make bread anytime.

He then takes a look at speciality breads, using a range of flours and flavours—why not try making Spelt Bread or experiment with Bagels and Pretzels?

He continues by exploring the Croissant and all its wonderful variations, as well as covering other deliciously tempting sweet breads such as Stollen and Brioche.

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Crust by Richard Bertinet is praised for its appeal to both seasoned bakers familiar with his courses and newcomers inspired by artisan sourdoughs found at farmers' markets and high-end bakeries.

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Book Details

INFORMATION

ISBN: 9780857831088

Publisher: Octopus Publishing Group

Format: Paperback / softback

Date Published: 11 October 2012

Country: United Kingdom

Imprint: Kyle Books

Illustration: colour photography throughout

Audience: General / adult

DIMENSIONS

Spine width: 16.0mm

Width: 224.0mm

Height: 254.0mm

Weight: 660g

Pages: 160

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Non-Fiction Richard Bertinet

About the Author

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.

Also by Richard Bertinet

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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. Richard brings fun to breadmaking, and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown,...
    By Richard Bertinet
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  • Crust
    'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple...
    By Richard Bertinet
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  • Dough
    'Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever.' - Sunday Telegraph Since it was first published in 2005, Dough has been widely recognized as the definitive guide to making bread at home. With over 60 recipes, this revised edition marks 20 years of Richard Bertinet's practical and...
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  • 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, this should really be it.' Nathan Outlaw 'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me with...
    By Richard Bertinet
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