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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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Crust - From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year (Paperback)
Loot Price: R540
Discovery Miles 5 400
You Save: R60
(10%)
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Crust - From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year (Paperback)
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List price R600
Loot Price R540
Discovery Miles 5 400
You Save R60 (10%)
Expected to ship within 9 - 17 working days
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Richard's first book Dough, was winner of the Guild of Food
Writers' Award for Best First Book, the Julia Child Award, the IACP
Best Cookbook of the Year Award and a James Beard Foundation Book
Award. 'The master of French breadmaking.' Sainsbury's magazine
'Master baker Richard Bertinet reveals how you can become an
artisan bread maker at home.' Food & Travel 'This book will be
a great help if you want to make your own sourdough, brioche,
baguettes, ciabatta or bagels. The recipes are clearly laid out and
the pictures are helpful and beautiful at the same time.'
Independent Magazine 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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