Crust: Bread to Get Your Teeth Into - Couverture rigide

Bertinet, Richard

Couverture rigide

ISBN 10 : 1904920640 ISBN 13 : 9781904920649

Editeur : Kyle Cathie Ltd, 2007

Synopsis

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A propos du livre

Présentation de l'éditeur

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.

Biographie de l'auteur

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (www.bertinet.com), his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.

Détails de l'édition

• Éditeur: Kyle Cathie Ltd
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 1904920640
• ISBN 13: 9781904920649
• Reliure: Relié
• Nombre de pages: 159
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible