Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion...

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Richard Bertinet Richard Bertinet

Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion...

Richard Bertinet, Richard Bertinet

$49.99

Paperback

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English

Octopus
11 October 2012

Cookery, food & drink; Cakes, baking, icing & sugarcraft

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 tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, you’ll be rushing to the kitchen to start your baking adventure.

By: Richard Bertinet, Richard Bertinet
Imprint: Octopus
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 224mm, Spine: 16mm
Weight: 660g
ISBN: 9780857831088
ISBN 10: 0857831089
Pages: 160
Publication Date: 11 October 2012
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

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.

Reviews for Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year

'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