Crust by Richard Bertinet
Intended for anyone interested in learning how to make bread, as well as breadmakers who want to try something a little different. This book demystifies doughs like sourdough and croissants with photography.
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.
| SKU | Unavailable |
| ISBN 13 | 9781856267205 |
| ISBN 10 | 1856267202 |
| Title | Crust |
| Author | Richard Bertinet |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2007-10-09 |
| Number of pages | 160 |
| Prizes | Short-listed for Guild of Food Writers Awards: Cookery Book of the Year 2008 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |