Crust

Crust From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Paperback (11 Oct 2012)

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Publisher's Synopsis

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.

Book information

ISBN: 9780857831088
Publisher: Octopus
Imprint: Kyle Books
Pub date:
DEWEY: 641.815
DEWEY edition: 23
Language: English
Sales rank: 6949
Number of pages: 159
Weight: 672g
Height: 256mm
Width: 226mm
Spine width: 15mm