Items related to Crust: From Sourdough, Spelt, and Rye Bread to Ciabata,...
Synopsis
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.
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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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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Search results for Crust: From Sourdough, Spelt, and Rye Bread to Ciabata,...
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Crust
Published by
Octopus Publishing Group, 2012
ISBN 10: 1906868816
ISBN 13: 9781906868819
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard's recipes are all accessible and will soon become favorites in your breadmaking repertoire. Experiment with a Thai-inspired flatbread that combines chillies, ginger and lime juice in the dough, or make mini baguettes using Cabernet grape floursurely the perfect companion to a plate of cheese and ham! These utterly delicious recipes are complemented by sublime photography from Jean Cazals, and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable. If Dough got you hooked on baking, now it's time to get your teeth into Crust. Seller Inventory # 00109478203
Stock Image
Crust
Published by
Octopus Publishing Group, 2012
ISBN 10: 1906868816
ISBN 13: 9781906868819
Used
Hardcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard's recipes are all accessible and will soon become favorites in your breadmaking repertoire. Experiment with a Thai-inspired flatbread that combines chillies, ginger and lime juice in the dough, or make mini baguettes using Cabernet grape floursurely the perfect companion to a plate of cheese and ham! These utterly delicious recipes are complemented by sublime photography from Jean Cazals, and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable. If Dough got you hooked on baking, now it's time to get your teeth into Crust. Seller Inventory # CIN1906868816G
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Seller: -OnTimeBooks-, Phoenix, AZ, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail. Seller Inventory # OTV.1906868816.G
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Seller: Zoom Books Company, Lynden, WA, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Seller Inventory # ZBV.1906868816.VG
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Seller: ZBK Books, Carlstadt, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good. Fast & Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Seller Inventory # ZWV.1906868816.VG
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Seller: Half Price Books Inc., Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_485748638
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Seller: YESIBOOKSTORE, MIAMI, FL, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: As New. Seller Inventory # 1906868816-VB
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Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Published by
Kyle Books, 2012
ISBN 10: 1906868816
ISBN 13: 9781906868819
Used
Hardcover
First Edition
Seller: Pulpfiction Books, Vancouver, BC, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. 1st Edition. First edition, first printing. Fine- oversize trade paperback with french flaps, clean and unmarked. Seller Inventory # 013583