Details for: Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / › University of West London Library catalogue

Image from Google Jackets

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

By: Bertinet, RichardContributor(s): Cazals, JeanMaterial type: Text

TextPublication details: London : Kyle, 2012Description: 159 p. : ill. (chiefly col.) ; 26 cm. + 1 videodiscISBN: 9780857831088 (pbk.) :; 0857831089 (pbk.) :Subject(s): Bread | Food and DrinkDDC 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	Notes	Date due	Barcode
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available	With DVD		06519385
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available	With DVD		06519393
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available	With DVD		06519407
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available			06400256
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available			06400264
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available			06400272
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available			06400280
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Available			06400299
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.815 BER (Browse shelf(Opens below))	Issued		25/11/2024	06400302

Total reservations: 0

Browsing Paul Hamlyn Library shelves, Shelving location: Floor 3 Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche /	641.815 BER Dough : simple contemporary bread /	Next

Originally published: London: Kyle Cathie, 2007.

DVD.

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.

There are no comments on this title.

to post a comment.