Richard Bertinet

Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

• Gebundenes Buch

Produktbeschreibung

A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche

Produktdetails

• Verlag: Octopus Publishing Group
• Seitenzahl: 160
• Erscheinungstermin: 2. September 2025
• Englisch
• Abmessung: 259mm x 227mm x 18mm
• Gewicht: 870g
• ISBN-13: 9781804193198
• ISBN-10: 1804193194
• Artikelnr.: 71875167

Autorenporträt

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.