Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / by Richard Bertinet ; with photography by Jean Cazals.
Material type:
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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Notes | 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 | With DVD | 06519385 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | With DVD | 06519393 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | With DVD | 06519407 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06400256 | ||||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06400264 | ||||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06400272 | ||||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06400280 | ||||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Available | 06400299 | ||||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 BER (Browse shelf(Opens below)) | Issued | 25/11/2024 | 06400302 |
Total reservations: 0
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| 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 / | 641.815 DUM Bread / | 641.815 DUM Bread / |
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.
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