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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche, by Richard Bertinet
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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 specialty breads for several grocery store chains and advising small food related businesses. In 2005, Richard launched The Bertinet Kitchen (www.bertinet.com), his immensely successful cooking school in Bath, England. His previous books (published by Kyle Books) include the best-selling Dough and Cook.
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Product details
Hardcover: 160 pages
Publisher: Kyle Books; 1 edition (November 16, 2012)
Language: English
ISBN-10: 9781906868819
ISBN-13: 978-1906868819
ASIN: 1906868816
Product Dimensions:
9 x 0.6 x 10.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
24 customer reviews
Amazon Best Sellers Rank:
#130,824 in Books (See Top 100 in Books)
This is a fabulous book, and I love the video that comes with the book! The book explains everything I needed to make several perfect loaves of bread. I did not have to go out and purchase A bunch of strange thing is that I would not use for other recipes. All the loaves were scrumptious.
We have Dough and this is a great continuation for getting into the 'next-level' of baking.I like the instructions (both in the book and DVD) a lot. As a relatively novice baker it helps get the confidence to experiment.Also, reminds me of spending a weekend in Bath with Mr Bertinet 15-years ago at his school.
This is a follow-up to "Dough" and still is must for anyone household or culinarian looking into developing and better developing the skills of bread making, make sure you get the book with the DVD, it helps a lot in spite of the many step by step pictures in the book.
I'm still learning how to use this new method for kneading, but the recipes are wonderful. The DVD that comes with this book is awesome. I am someone that learns by visual and audible combination. The combination of the book and the DVD are perfect for me.
Pure Bertinet style, he manages to get you from zero to baking awesome loafs in hours.
Nobody beats Richard Bertinet. What else is there to say?
Excellent book tried some of the recipes and it thoroughly works. Easy to understand, specially with the CD. Highly recommended for beginners and midlevel bakers.
excellent condition' very pleased' just as described
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