Crust : From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
Book Details
Format
Paperback / Softback
ISBN-10
0857831089
ISBN-13
9780857831088
Publisher
Octopus Publishing Group
Imprint
Kyle Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 11th, 2012
Print length
160 Pages
Weight
654 grams
Dimensions
25.60 x 22.60 x 1.50 cms
Product Classification:
Cakes, baking, icing & sugarcraft
Ksh 3,600.00
Werezi Extended Catalogue
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Helps 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 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.
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