
Crust
from sourdough, spelt and rye bread to ciabatta, bagels and brioche
$41.51
- Hardcover
160 pages
- Release Date
25 August 2025
Summary
Crust: The Art of Breadmaking at Home
‘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
This 2025 re-issue of Richard Bertinet’s highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking…
Book Details
ISBN-13: | 9781804193198 |
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ISBN-10: | 1804193194 |
Author: | Richard Bertinet |
Publisher: | Octopus Publishing Group |
Imprint: | Octopus Publishing Group |
Format: | Hardcover |
Number of Pages: | 160 |
Release Date: | 25 August 2025 |
Weight: | 880g |
Dimensions: | 258mm x 228mm x 18mm |
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About The Author
Richard Bertinet
The Dough Co. Consulting Ltd (Author)
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.
Richard Bertinet (Author)
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.
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