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Crust
Richard Bertinet
€ 26.99
€ 18.89
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Description for Crust
Paperback. Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche. Num Pages: 160 pages, colour photography throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 256 x 226 x 15. Weight in Grams: 798.
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, ... Read more
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, ... Read more
Product Details
Publisher
Kyle Books
Format
Paperback
Publication date
2012
Condition
New
Number of Pages
160
Place of Publication
London, United Kingdom
ISBN
9780857831088
SKU
V9780857831088
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-97
About 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 (www.thebertinetkitchen.com), his immensely ... Read more
Reviews for 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.'
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