Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Hardcover
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Language:EnglishPublisher:Kyle BooksISBN-13:9781804193198ISBN-10:1804193194UPC:9781804193198Book Category:CookingBook Subcategory:Courses & DishesBook Topic:Bread, Breakfast, BrunchSize:10.30 x 9.30 x 0.70 inchesWeight:1.9026Product ID:SCJSAACSHF
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Helping 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 to breadmaking gives you the confidence to...
Language:EnglishPublisher:Kyle BooksISBN-13:9781804193198ISBN-10:1804193194UPC:9781804193198Book Category:CookingBook Subcategory:Courses & DishesBook Topic:Bread, Breakfast, BrunchSize:10.30 x 9.30 x 0.70 inchesWeight:1.9026Product ID:SCJSAACSHF
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...
Publisher: Kyle Books
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