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Crust : From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Richard Bertinet

Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Paperback Published: 1st October 2012
ISBN: 9780857831088
Number Of Pages: 160

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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, "Crust" is a worthy following to a remarkable debut.

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. Richard’s baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (TheBertinetKitchen.com), his immensely successful cookery school in Bath.

Industry Reviews

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 *

ISBN: 9780857831088
ISBN-10: 0857831089
Audience: General
Format: Paperback
Language: English
Number Of Pages: 160
Published: 1st October 2012
Publisher: Octopus Publishing Group
Country of Publication: GB
Dimensions (cm): 25.5 x 22.8  x 1.4
Weight (kg): 0.81
Edition Number: 1

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