Crust

Informationen zum Autor 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 Klappentext 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. Zusammenfassung 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.

Product details

• Authors: Richard Bertinet, Bertinet Richard
• Publisher: Kyle
• Languages: English
• Product format: Paperback / Softback
• Released: 11.10.2012
• EAN: 9780857831088
• ISBN: 978-0-85783-108-8
• No. of pages: 160
• Dimensions: 222 mm x 254 mm x 14 mm
• Subjects: Guides > Food & drink > Baking; Desserts, COOKING / Methods / Baking, COOKING / Courses & Dishes / Pastry, COOKING / Courses & Dishes / Brunch & Tea Time, Cookery / food & drink etc, General cookery & recipes, TV / celebrity chef cookbooks, Cookery dishes and courses: desserts, Cookery dishes and courses: main courses, Main courses