Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche
Bertinet, Richard2012
Books, Manuscripts
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Drawn from cuisines and chefs from around the world, Richard's recipes require a little more understanding and time than basic recipes, but will inspire you with the confidence to create them at home with ease. A DVD is included to take you through some tips and techniques.
Main title:
Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / by Richard Bertinet ; with photography by Jean Cazals.
Author:
Bertinet, Richard, authorCazals, Jean, photographer (expression)
Imprint:
London : Kyle, 2012.
Collation:
159 pages : illustrations (black and white, and colour) ; 26 cm + 1 DVD
Notes:
Originally published: London: Kyle Cathie, 2007.DVD.Includes index.
ISBN:
9780857831088 (pbk)
Dewey class:
641.8'15641.815
LC class:
TX769
Language:
English
Subject:
BRN:
673339
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