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Crust : Bread to Get Your Teeth Into by Richard Bertinet (2007, Hardcover)

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Title : Crust: Bread to Get Your Teeth Into [With DVD]. We strive to get out all orders as soon as possible! Product Category : Book. ISBN-13 : 9781904920649.

About this product

Product Identifiers

PublisherOctopus

ISBN-101904920640

ISBN-139781904920649

eBay Product ID (ePID)60717786

Product Key Features

Book TitleCrust : Bread to Get Your Teeth Into

Number of Pages160 Pages

LanguageEnglish

TopicCourses & Dishes / Bread

Publication Year2007

IllustratorYes

GenreCooking

AuthorRichard Bertinet

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight36.1 Oz

Item Length10.3 in

Item Width9.2 in

Additional Product Features

Intended AudienceTrade

Dewey Edition22

Dewey Decimal641.815

Synopsisontinuing the revolutionary and simple approach that won him so many accolades for Dough-and led to front-cover treatment in Gourmet magazine-Richard Bertinet now introduces recipes that require a little more understanding but still inspire readers with the confidence to create them at home. He offers an exciting collection of breads-the mighty sourdough, the gorgeous croissant, beautiful brioche and many breads that are influenced by international flavours (Japanese bread crackers, Chestnut flour bread, Thai-inspired flatbread with chili and ginger mixed into the dough) as well as gluten-free, spelt and rye bread.Bertinet is a brilliant and experienced teacher, and his methods are simple. Moreover, Crust features stunning photography, simple advice and helpful techniques throughout, and it comes in a hardcover with a 30-minute DVD that gives additional guidance on techniques as well as showing recipes step-by-step.Crust will appeal to anyone interested in learning how to make bread, breadmakers who want to try something different, and everyone who bought Dough, which sold 1,200 copies in Canada., 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., 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., Crust retains the simple and groundbreaking approach that won Richard so many accolades for Dough, but takes the reader one step further into the wonderful world of breadmaking. Richard simply explains the method, accompanied with step-by-step photography, so that you can impress friends and family with homemade Sourdough, there's a chapter on croissants and all the variations that can be made with croissant dough, there's step-by-step how to make the most divine Brioche and there's even a chapter on what to do with left-over bread--delicious Summer Pudding, Croque Monsieur.Techniques are explained with painstaking photography.