Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Tapa dura

Bertinet doesn t assume his readers knowledge base; he sets out his chapters clearly and the book contains lucid step-by-step photography of techniques (everything from kneading to shaping crusts). --Caterer & Hotelkeeper 18.10.07

Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07

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.