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 ...
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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.
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Add this copy of Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, to cart. $27.35, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2012 by Kyle Books.
Add this copy of Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, to cart. $30.46, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2012 by Kyle Books.
Add this copy of Crust to cart. $32.14, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2012 by Kyle Books.
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Seller's Description:
New. 2012. Paperback. 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. Num Pages: 160 pages, colour photography throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 256 x 226 x 15. Weight in Grams: 798......We ship daily from our Bookshop.
Add this copy of Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, to cart. $34.60, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2012 by Kyle Books.
Add this copy of Crust to cart. $35.41, new condition, Sold by Blackwell's rated 3.0 out of 5 stars, ships from Gloucester, GLOUCESTERSHIRE, UNITED KINGDOM, published 2012 by Octopus.
