Synopsis
Drawn from cuisines and chefs from around the world, Richard's recipes require a little more understanding and time than basic recipes, but will inspire you with the confidence to create them at home with ease. A DVD is included to take you through some tips and techniques.
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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
Jean Cazals was born in France and lived in Paris and Geneva before settling in London. His photographs have appeared in many magazines, including Elle, Vogue Entertaining Australia, and The Independent Magazine.
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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
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Crust: Bread to Get Your Teeth into
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CRUST. Bread to get your teeth into
Published by
Kyle Cathie Limited, London, 2007
ISBN 10: 1856267202
ISBN 13: 9781856267205
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Seller: Broadleaf Books, Abergavenny, United Kingdom
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Hardcover. Condition: Almost as New. Dust Jacket Condition: Almost as New. Cazals, Jean (illustrator). All as new with no inscriptions. The dust jacket is not price clipped. CD to inside front board. Colour photographs throughout by Jean Cazals. Broadleaf Books is a second hand independent bookshop in Abergavenny, South Wales. Enquiries and visits are welcome. ck. Seller Inventory # 193923
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