Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
(Autor) Richard BertinetRichard 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.
Richard Bertinet
Richard Bertinet is a renowned French baker and cookbook author known for his innovative approach to baking. He has written several bestselling cookbooks, including "Dough" and "Crust," which focus on the art of bread-making and pastry. Bertinet's books are praised for their clear and concise instructions, making them accessible to both novice and experienced bakers. His works have had a significant impact on the culinary world, inspiring home cooks and professional chefs alike to experiment with new techniques and flavors. "Dough" is considered Bertinet's most famous work, showcasing his expertise and passion for bread-making. Bertinet continues to teach his techniques through his popular baking classes and demonstrations, further solidifying his reputation as a leading authority in the world of baking.
Other related
Patisserie Maison
The step-by-step guide to simple sweet pastries for the home baker
