Synopsis
A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche
"synopsis" may belong to another edition of this title.
About the Author
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
www.thebertinetkitchen.com
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Crust: From Sourdough, Spelt and Rye Bread to Ciabatta,...
Stock Image
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: Bookoutlet1, Easley, SC, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Great shape! Has a publisher remainder mark. hardcover Used - Very Good 2025. Seller Inventory # YD-046685
Seller Image
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: Big River Books, Powder Springs, GA, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good. This book is in Very Good condition. The cover and pages have minor shelf wear. Binding is tight and pages are intact. Seller Inventory # BRV.1804193194.VG
Seller Image
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: Big River Books, Powder Springs, GA, U.S.A.
Seller rating 5 out of 5 stars
Condition: new. Seller Inventory # BRV.1804193194.N
Seller Image
Crust : From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 50375935
Stock Image
Crust Format: Hardback
Seller: INDOO, Avenel, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread copy in mint condition. Seller Inventory # TW9781804193198
Stock Image
Crust : From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 50375935-n
Stock Image
Crust Format: Hardback
Seller: INDOO, Avenel, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Brand New. Seller Inventory # 9781804193198
Stock Image
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seller: California Books, Miami, FL, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # I-9781804193198
Stock Image
Crust (Hardcover)
Published by
Octopus Publishing Group, 2025
ISBN 10: 1804193194
ISBN 13: 9781804193198
New
Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. '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 OutThis 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.Chapters include:- Slow: master sourdough, baguette and other breads- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more- Sweet: make delicious treats like croissants, stollen, brioche and bunsWith stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread. A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781804193198
Seller Image
Crust
Published by
Octopus Publishing Group, GB, 2025
ISBN 10: 1804193194
ISBN 13: 9781804193198
New
Hardcover
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: New. '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 OutThis 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.Chapters include:- Slow: master sourdough, baguette and other breads- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more- Sweet: make delicious treats like croissants, stollen, brioche and bunsWith stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread. Seller Inventory # LU-9781804193198