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

Richard Bertinet

ISBN 10: 0857831089 / ISBN 13: 9780857831088

Published by Kyle Books 2012-10-11, 2012

About this Item

Seller Inventory # 6666-HCE-9780857831088

Bibliographic Details

• Title: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
• Publisher: Kyle Books 2012-10-11
• Publication Date: 2012
• Language: English
• ISBN 10: 0857831089
• ISBN 13: 9780857831088
• Binding: Paperback
• Condition: New

About this title

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.

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