Crust: From Sourdough, Spelt and Rye Bread by Richard Bertinet - Non Fiction - Paperback

Details
Condition: BRAND NEW
Format: Paperback
ISBN: 9780857831088
Publisher: Kyle Books

Overview
Crust is Richard Bertinet's celebrated follow-up to his bestselling debut Dough, taking home bakers on a journey from simple sourdough starters through to speciality flours, croissants, and sweet enriched breads. With Bertinet's signature no-fuss approach, this book demystifies bread baking for cooks of every level, blending clear technique with stunning step-by-step photography. It's an essential addition to any kitchen bookshelf for anyone wanting to bake real bread at home, from a first loaf to advanced viennoiserie.

About the Book
Richard Bertinet's revolutionary and simple approach gives home bakers the confidence to create genuinely exciting recipes in their own kitchen. The book begins with the fundamentals of mastering sourdough, showing readers how to make their own ferments so that fresh bread can be baked any time. From there, Bertinet explores speciality breads using a range of different flours and flavours, encouraging bakers to branch out into spelt loaves, bagels, and pretzels. The journey continues with an in-depth look at croissants and their many delicious variations, before moving on to indulgent sweet breads such as stollen and brioche. Throughout, stunning step-by-step photography sits alongside Bertinet's straightforward advice and hands-on techniques, breaking down each stage of the baking process so nothing feels intimidating. Following on from his acclaimed debut Dough, Crust builds on that foundation with recipes that ask a little more of the baker in terms of time and understanding, while still keeping Bertinet's trademark clarity and encouragement at the heart of every page. Whether you are perfecting your first sourdough or expanding into an entire repertoire of speciality and sweet breads, this book offers the structure, inspiration, and expert guidance to get real, satisfying results at home.

• Step-by-step photography makes every technique easy to follow
• Covers sourdough, speciality flours, croissants and sweet enriched breads
• Written by an award-winning master baker and cookery school founder
• Perfect follow-on for readers of Bertinet's bestselling debut, Dough
• Ideal gift for keen home bakers and bread-baking beginners alike

About the Author
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris before working as Operations Director with the Novelli Group of restaurants. In 2000 he set up the Dough Co., developing speciality breads for supermarket chains, and in 2005 he launched The Bertinet Kitchen cookery school in Bath, where his baking classes continue to sell out. He is the author of Dough, Crust, and Cook, and was named BBC Food Champion of the Year at the BBC Food & Farming Awards.

Why You'll Love This Book
Clear, confidence-building instruction from one of the UK's most respected bakers, paired with gorgeous photography that makes even advanced techniques feel achievable at home.

Please Note: Book cover may vary slightly from the image shown; ISBN and edition are for the UK print edition.