Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
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- Synopsis
- 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.
- Copyright:
- 2012
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 160 Pages
- ISBN-13:
- 9780857837752
- Related ISBNs:
- 9780857831088
- Publisher:
- Octopus
- Date of Addition:
- 02/09/23
- Copyrighted By:
- Richard Bertinet, Richard Bertinet
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.