Your cart

Close

Total AUD

Checkout

Imprint

  • Kyle Books
  • Kyle Books

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

Richard Bertinet, Richard Bertinet

Write Review

Rated 0

Cakes, baking, icing & sugarcraft

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.

Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.

'The master of French breadmaking.' Sainsbury's magazine

'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel

'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent Magazine

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.

Read More Read Less

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

Readers also viewed

Left
Right
This website uses cookies. Using this website means you are okay with this but you can find out more and learn how to manage your cookie choices here.Close cookie policy overlay