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

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Crust: From Sourdough, Spelt, and Rye Bread to Ciabatta, Bagels, and Brioche by Bertinet, Richard; Cazals, Jean, 9781906868819
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9781906868819 | 1906868816
  • Cover: Paperback
  • Copyright: 11/16/2012
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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 flour--surely 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.


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