Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
ISBN-13:
9781906868819
ISBN-10:
1906868816
Edition:
1
Author:
Richard Bertinet
Publication date:
2012
Publisher:
Kyle Books
Format:
Hardcover
160 pages
FREE US shipping
Book details
ISBN-13:
9781906868819
ISBN-10:
1906868816
Edition:
1
Author:
Richard Bertinet
Publication date:
2012
Publisher:
Kyle Books
Format:
Hardcover
160 pages
Summary
Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche (ISBN-13: 9781906868819 and ISBN-10: 1906868816), written by authors
Richard Bertinet, was published by Kyle Books in 2012.
With an overall rating of 4.4 stars, it's a notable title among other
Bread
(Baking) books. You can easily purchase or rent Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche (Hardcover) from BooksRun,
along with many other new and used
Bread
books
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And, if you're looking to sell your copy, our current buyback offer is $4.03.
Description
Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.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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