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Crust : from sourdough, spelt, and rye bread to ciabatta, bagels, and brioche / by Richard Bertinet ; with photography by Jean Cazals.

By: Bertinet, Richard [author.]Contributor(s): Cazals, Jean [author.]Material type: TextTextPublisher: [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.
Holdings
Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.815 BER (Browse shelf(Opens below)) Available 06404502
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.815 BER (Browse shelf(Opens below)) Available 06404510
Book Book 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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