Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
$44.99
- Paperback
160 pages
- Release Date
11 October 2012
Summary
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. And then he 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 follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously t…
Book Details
| ISBN-13: | 9780857831088 |
|---|---|
| ISBN-10: | 0857831089 |
| Author: | Richard Bertinet |
| Publisher: | Octopus Publishing Group |
| Imprint: | Kyle Books |
| Format: | Paperback |
| Number of Pages: | 160 |
| Release Date: | 11 October 2012 |
| Weight: | 660g |
| Dimensions: | 254mm x 224mm x 16mm |
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What They're Saying
Critics Review
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 *
About The Author
Richard Bertinet
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, his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.
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