TY  - BOOK
AU  - Bertinet,Richard
AU  - Cazals,Jean
TI  - Crust: from sourdough, spelt and rye bread to ciabatta, bagels and brioche 
SN  - 9780857831088 (pbk.) :
U1  - 641.8'15 23
PY  - 2012///
CY  - London
PB  - Kyle
KW  - Bread
KW  - Food and Drink
KW  - eflch
N1  - Originally published: London: Kyle Cathie, 2007; DVD; Includes index
N2  - 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
ER  -