CRUST: FROM SOURDOUGH SPELT & RYE BREAD - Couverture rigide

Bertinet, Richard

Couverture rigide

ISBN 10 : 1906868816 ISBN 13 : 9781906868819

Editeur : Kyle Books, 2012

Synopsis

Rare Book

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 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

À propos de cette édition

• Éditeur: Kyle Books
• Date d'édition: 2012
• ISBN 10: 1906868816
• ISBN 13: 9781906868819
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 160