Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Couverture rigide

Bertinet, Richard

 
9781804193198: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Couverture rigide
ISBN 10 : 1804193194 ISBN 13 : 9781804193198
Editeur : Kyle Books, 2025

Synopsis

'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

This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.

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.

Chapters include:
- Slow: master sourdough, baguette and other breads
- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more
- Sweet: make delicious treats like croissants, stollen, brioche and buns

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

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

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Kyle Books
Date d'édition
2025
Langue
anglais
ISBN 10 
1804193194
ISBN 13 
9781804193198
Reliure
Relié
Nombre de pages
160
Coordonnées du fabricant
non disponible
Personne responsable
Hachette Ireland, Hachette UK
info@hbgi.ie

Castlecourt Centre 8
Dublin 15
D15 XTP3
Irlande

Autres éditions populaires du même titre

9780857831088: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year

Edition présentée

ISBN 10 :  0857831089 ISBN 13 :  9780857831088
Editeur : Kyle Books, 2012
Couverture souple