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Publisher Description

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.

Cookbooks, Food & Wine
March 11
Octopus Books
Hachette Digital, Inc.

Customer Reviews

BB2.5 ,

Don’t knopw what the rave is!

Ok, so i am a pretty accomplished home bread balker and baguttes are my specialty. I bought this book looking for differnt methods (I’d seen Richard’s Youtube videos) and was looking for some new recipes.

The results have been, to put it mildly, horrible! The dough doesn’t EVER come together no matter how long i “slap” it around, I’ve actually tried for 25 minutes with NO success. So i revereted to my proven method of using my Kitchenaid. Regardless, the recipes, I’ve tried about 15 of them, don’t ever come together.

Suffice to say, this was a complete waste of time and money! Not only for the book, i purchased a good number of special flours required in Richard’s recipes with i will now have to find a use for.
Whatever you do, don’t buy this book!

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