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Crust: Bread to Get Your Teeth Into (With DVD) [Hardcover]

By Richard Bertinet & Jean Cazals (Photographer)
Our Price $ 29.75  
Retail Value $ 35.00  
You Save $ 5.25  (15%)  
Item Number 270215  
Buy New $29.75
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Item Specifications...

Pages   159
Est. Packaging Dimensions:   Length: 0.75" Width: 9" Height: 10.25"
Weight:   2.26 lbs.
Binding  Hardcover
Release Date   Sep 25, 2007
Publisher   Kyle Books
ISBN  1904920640  
EAN  9781904920649  

Availability  0 units.

Item Description...
In a companion volume to Dough, a professional baker and baking instructor presents a series of delicious bread recipes that range from a Thai-inspired flatbread to mini baguettes, accompanied by detailed guidelines on the art of breadmaking and a companion DVD to take readers through the techniques of making fine bread.

Buy Crust: Bread to Get Your Teeth Into (With DVD) by Richard Bertinet & Jean Cazals from our Christian Books store - isbn: 9781904920649 & 1904920640

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More About Richard Bertinet & Jean Cazals

Register your artisan biography and upload your photo! Richard Bertinet is a James Beard Award-winning author and the owner of the Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. He lives in England.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > Bread   [131  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]

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Reviews - What do our customers think?
Crust  May 14, 2008
Crust is the second book on bread that Mr. Bertinet has written. I can't say enough good things about the original book titled Dough, or Crust. They both come with a very informative DVD, showing his method of kneading, and shaping bread. It has made me a much better bread baker, and if he weren't located in Bath England I would be signing up for all of his classes.
The best sourdough bread I ever tasted  Mar 31, 2008
The book with the DVD deserve a full 5 starts! The instructions are fantastic and the resulting bread tastes better than any bread I have ever tasted. I never realized sourdough bread could be so light crusty and wonderful.

Thanks Richard Bertinet for this book because finally I know how to bake the bread I always wanted to bake but did not know.
Nothing new but a good idea  Jan 28, 2008
The very good thing about this book is its DVD. If you're new to making bread I would recommend this book to you. You will see how to work the dough, how the natural ferment is created, how a bread is baked. Even if the DVD has only 3 chapters (brioche, sourdough bread and how to create your natural ferment) it's enough to get you going. Don't expect anything else from the DVD. Even these chapters are very brief and poorly directed. It's like his wife or one of his children filmed it.

Other then that you wont find new things. I own about 20 books on bread so I haven't found many new things in this one. There was one recipe that I haven't seen anywhere else for a bread made with grapes peel flour. I don't know how good it is, I didn't try it, but it looks very interesting.

If you're interested in more serious bread book I would recommend Crust & Crumb: Master Formulas for Serious Bread Bakers and also Bread: A Baker's Book of Techniques and Recipes
An Excellent Breadmaking Book  Jan 23, 2008
If you want to make a really excellent sour dough bread, buy this book. I have made 3 batches now and all have received raves from my friends. The appearance, the crust, and most important, the taste are perfect. This book lays out in detail how to get the ferment or starter going, how to properly work the dough, shaping and baking. In the DVD the author demonstrates proper technique in working and folding the bread which was very helpful. I paid full price for this book ($35) and it was worth every penny.
Fantastic book  Dec 4, 2007
Except to making whole wheat bread, I was new to bread making, and never really understood yeast. I bought two books, this one and Artisan Baking by Maggie Glezer. I like both books but I prefer this one for the detailed pictures, and the explanations, the DVD is also very useful to actually the whole process. I found that both books complemented each other when trying to understand the yeast, poolish, starters, etc. But I still had to search on the web to get a good understanding of starters, fermented dough, biga, poolish and what the difference between them is... if there is one.
My first sourdough bread ever made was perfect, which is impressive, but I made mistakes on both my 2nd (starter misunderstanding) and 3rd recipe (oven heat problem)... But for me that is what makes baking interesting.
Great book!

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