Crust : from sourdough, spelt, and rye bread to ciabatta, bagels, and brioche / by Richard Bertinet ; with photography by Jean Cazals.
Material type:
TextPublisher: [London] : Kyle Books, 2012Description: 159 pages : illustrations (black and white, and colour) ; 26 cm + 1 DVDContent type: text | still image | two-dimensional moving image Media type: unmediated | video Carrier type: volume | videodiscISBN: 9781906868819 (pbk.) :Subject(s): BreadDDC classification: 641.8'15 Summary: 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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06404502 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06404510 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06408354 |
Total reservations: 0
Originally published: London: Kyle Cathie, 2007.
Includes index.
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.
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