Bertinet, Richard, <br/><br/>
Crust :  from sourdough, spelt, and rye bread to ciabatta, bagels, and brioche / 
by Richard Bertinet ; with photography by Jean Cazals. 
 - 159 pages :  illustrations (black and white, and colour) ;  26 cm +  1 DVD 
<br/><br/> Originally published: London: Kyle Cathie, 2007.  Includes index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781906868819 (pbk.) :  No price 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.
<br/><br/><label>Dewey Class. No.: </label>641.8'15