Crust: Bread to Get Your Teeth Into. Richard Bertinet - Softcover

Richard Bertinet

Softcover

ISBN 10: 0857831089 ISBN 13: 9780857831088

Publisher: Kyle Cathie Limited, 2012

Synopsis

Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard's recipes are all accessible and will soon become favorites in your breadmaking repertoire. Experiment with a Thai-inspired flatbread that combines chillies, ginger and lime juice in the dough, or make mini baguettes using Cabernet grape flour surely the perfect companion to a plate of cheese and ham! These utterly delicious recipes are complemented by sublime photography from Jean Cazals, and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable. If Dough got you hooked on baking, now it's time to get your teeth into Crust.

About this title

From the Publisher

"Anyone who enjoyed Richard Bertinet's "Dough: Simple Contemporary Bread" will want to read this follow-up volume. "Crust: Bread to Get Your Teeth Into" follows the same formula. It has stunning photos, an instructional DVD and detailed directions for "working" a wet, sticky dough instead of kneading a drier one. While "Dough" concentrated on easy breads, "Crust" helps home bakers master more complex and unusual ones. Sourdough and croissants are building blocks in this book. Fun loaves -- such as bread made with cabernet grape flour, rolls flavored with sake, nori and sesame seeds, and sweet Bath buns -- round out the collection. Readers will enjoy curling up with "Crust," a croissant and cafe au lait." Fresno Bee

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. In 2005 Richard launched The Bertinet Kitchen (www.bertinet.com), his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.

Edition details

• Publisher: Kyle Cathie Limited
• Publication date: 2012
• Language: English
• ISBN 10: 0857831089
• ISBN 13: 9780857831088
• Binding: Paperback
• Number of pages: 160