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Title: CRUST: BREAD TO GET YOUR TEETH INTO
By: Richard Bertinet
Format: Hardback

List price: £19.99


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1856267202
ISBN 13: 9781856267205
Publisher: KYLE BOOKS
Pub. date: 8 October, 2007
Pages: 160
Description: 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.
Synopsis: Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! An additional DVD of Richard divulging his tips and techniques makes his style of breadmaking even easier and enjoyable.
Illustrations: col. Illustrations
Publication: UK
Imprint: Kyle Cathie
Prizes: Short-listed for Guild of Food Writers Awards: Cookery Book of the Year 2008
Returns: Returnable
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