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Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche
Bertinet, Richard2025
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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. With 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.
Main title:
Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / by Richard Bertinet ; with photography by Jean Cazals.
Author:
Bertinet, Richard, authorCazals, Jean, photographer (expression)
Imprint:
London : Kyle Books, 2025.
Collation:
160 pages : illustrations (black and white, and colour) ; 27 cm
Notes:
Originally published: London: Kyle Cathie, 2007.Includes index.
ISBN:
9781804193198 (hbk)
Dewey class:
641.815
LC class:
TX769
Language:
English
Subject:
BRN:
4207246
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