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Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
Ratings/reviews counts are updated frequently.
Check link for latest rating. ( 245 ratings, 18 reviews)
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Format: Paperback / softback
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Crust
$6000
Unit price
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Unavailable
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?
Crust
Synopsis coming soon.......
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.
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
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.
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