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

Bertinet, Richard

 
9781856267205: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Sinopsis

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.

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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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