Crust From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Richard Bertinet
- Web Price: £13.59
- RRP: £16.99
- 255 x 225 x 15mm
- 27 Sep 2012
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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
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. In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and founded The Bertinet Kitchen in Bath at the tail end of that year.
The cookery school opened in September 2005 in the same month that Richard's first baking book, Dough was published by Kyle Books to critical aclaim and a host of awards including IACP Cookery Book of the Year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book. Richard published his second book Crust in 2007 winning the World Gourmand Award for Best UK Book (Baking) and his third title Cook : In a Class of Your Own in April 2010.
Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.
Clarissa Dickson Wright