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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year - Tapa blanda
Crust : from sourdough, spelt and rye bread editado por Kyle Books
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas:
Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' (Time Out)
Reseña del editor:
Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.
'The master of French breadmaking.' Sainsbury's magazine
'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel
'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent Magazine
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.
'The master of French breadmaking.' Sainsbury's magazine
'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel
'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent Magazine
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialKyle Books
- Año de publicación2012
- ISBN 10 0857831089
- ISBN 13 9780857831088
- EncuadernaciónTapa blanda
- Número de páginas160
- Valoración
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Crust: Bread to Get Your Teeth Into. Richard Bertinet
Publicado por
Kyle Cathie Limited
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Crust (Paperback)
Publicado por
Octopus Publishing Group, London
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Descripción Paperback. Condición: new. Paperback. Richard Bertinets 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, youll be rushing to the kitchen to start your baking adventure. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780857831088
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Crust
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Octopus 2012-10-11, London
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Descripción paperback. Condición: New. Language: ENG. Nº de ref. del artículo: 9780857831088
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Crust
Publicado por
Octopus Publishing Group
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Paperback / softback
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Descripción Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days. 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. Nº de ref. del artículo: B9780857831088
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Crust
Publicado por
Kyle Books
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
Nuevo
Tapa blanda
Cantidad disponible: > 20
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Valoración
Descripción Condición: New. 2012. Paperback. 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. Num Pages: 160 pages, colour photography throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 256 x 226 x 15. Weight in Grams: 798. . . . . . Nº de ref. del artículo: V9780857831088
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Crust: Bread to Get Your Teeth Into. Richard Bertinet
Publicado por
Kyle Cathie Limited
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD)
Publicado por
Kyle Books
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Descripción Paperback. Condición: Brand New. 160 pages. 10.12x8.94x0.67 inches. In Stock. Nº de ref. del artículo: __0857831089
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Crust
Publicado por
Kyle Books
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
Nuevo
Tapa blanda
Cantidad disponible: > 20
Librería:
Valoración
Descripción Condición: New. 2012. Paperback. 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. Num Pages: 160 pages, colour photography throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 256 x 226 x 15. Weight in Grams: 798. . . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780857831088
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Crust
Publicado por
Kyle Cathie Limited
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Cantidad disponible: 5
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Descripción Condición: New. Nº de ref. del artículo: 16656805-n
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Crust From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche BBC Radio 4 Food Champion of the Year
Publicado por
Octopus Publishing Group
(2012)
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Descripción PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: GB-9780857831088
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