Product Description

Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. In chapter one, he concentrates on 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' will inspire and delight. Richard's first book, 'Dough', sold over 100,000 copies and has been translated into 7 languages.

Product Details

• Amazon Sales Rank: #6011 in Books
• Published on: 2007-09-27
• Original language: English
• Binding: Hardcover
• 160 pages

Review
Bertinet doesn t assume his readers knowledge base; he sets out his chapters clearly and the book contains lucid step-by-step photography of techniques (everything from kneading to shaping crusts). --Caterer & Hotelkeeper 18.10.07

Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07

About the Author
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 specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.

Customer Reviews

Definitely a book to get your teeth into!
What a fantastic book, very impressed with the quality of writing and the love and passion that has gone into writing it. The photography is absolutely stunning, I can almost smell the bread wafting up from the pages. It also comes with an excellent free DVD explaining about and showing you how to do some of the recipes in the book.
I have also got Richard Bertinet's first book 'Dough' which was excellent. I loved 'Dough' so much that I just had to go and learn some more at The Bertinet Kitchen cookery school mentioned in 'Dough'. I cannot believe that I can now make bread this good. If you love good bread and want to learn how to make bread you want to eat, then I would definitely recommend Crust and also Dough, it is certainly worth the money.

Crust - a thoroughly practical, enjoyable book!
I bought this on a whim having always fancied having a go at baking - it was a great decision. I'm usually pretty useless in the kitchen and I found the recipes in Crust really easy to follow. I also managed to turn out some really tasty things - my husband thinks I'm a new woman! I particularly liked the Flamiche - a kind of tart with leeks and bacon and he loved the bagels, and now seems to want them for his lunch every day! I thoroughly recommend this - whether you're an expert in the kitchen or not!

Great Bread
Superb book, easy to use. Makes really good tasty bread easily. Would recommend to anyone.