Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, 'Crust' is a worthy following to a remarkable debut.--This text refers to the Paperback edition.
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of 'Crust' and 'Dough' and has just published a much anticipated book 'Cook: In a Class of Your Own' in April 2010.
Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.