Crust

Name: Crust
SKU: 26948528
Price: 41.99 AUD
Availability: InStock
Rating: 5.0 (1 reviews)

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

By:

Richard Bertinet

Format:

Paperback / softback

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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. 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.

Author Biography:

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.

Release date Australia

October 11th, 2012

Author

Richard Bertinet

Audience

General (US: Trade)

Illustrations

Colour photography throughout

Pages

160

Dimensions

224x254x12

ISBN-13

9780857831088

Product ID

26948528

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