Crust: From Sourdough, Spelt And Rye Bread To Ciabatta, Bagels And Brioche. BBC Radio 4 Food Champion Of The Year

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.

'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.'' - Time Out

SPECIFICATIONS:

Author:Richard Bertinet - Ричард Бертине

Publisher:Octopus Publishing Group

Language:English

Publication Date:2012

Number of pages:160 pst

Format:Paperback

Width:224 mm / 8,8'

Height:254 mm / 10'

Weight:660 g

ISBN:9780857831088