Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Published on 6. October 2020
Book
Hardback
160 pages
978-0-85783-916-9 (ISBN)
Unfortunately, price unknown
Withdrawn from sale
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 6 mm
Width: 3 mm
ISBN-13
978-0-85783-916-9 (9780857839169)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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
www.thebertinetkitchen.com