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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
Sinopsis
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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Acerca del autor
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
www.thebertinetkitchen.com
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Crust: Bread to Get Your Teeth Into. Richard Bertinet
Publicado por
Kyle Cathie Limited (edition ), 2012
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Librería: BooksRun, Philadelphia, PA, Estados Unidos de America
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Paperback. Condición: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Nº de ref. del artículo: 0857831089-8-1
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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
Antiguo o usado
Tapa blanda
Librería: clickgoodwillbooks, Indianapolis, IN, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media. Nº de ref. del artículo: CSIV.0857831089.A
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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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paperback
Librería: mountain, GEORGETOWN, CO, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Very Good. softcover book light wear to cover and book edges, has some light reader wear. Nº de ref. del artículo: mon0000021618
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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
Librería: Chiron Media, Wallingford, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. del artículo: 6666-GRD-9780857831088
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Crust (Paperback)
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Octopus Publishing Group, London, 2012
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. 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. 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: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
Publicado por
Octopus Publishing Group, United Kingdom, London, 2012
ISBN 10: 0857831089
ISBN 13: 9780857831088
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. 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 book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR005280455
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Crust
Publicado por
Kyle Cathie Limited, 2012
ISBN 10: 0857831089
ISBN 13: 9780857831088
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Librería: Brook Bookstore On Demand, Napoli, NA, Italia
Calificación del vendedor: 5 de 5 estrellas
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Crust
Publicado por
Octopus Publishing Group, GB, 2012
ISBN 10: 0857831089
ISBN 13: 9780857831088
Nuevo
Paperback
Librería: Rarewaves.com USA, London, LONDO, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. 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. Nº de ref. del artículo: LU-9780857831088
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Crust
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: GB-9780857831088
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Crust
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Calificación del vendedor: 5 de 5 estrellas
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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