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Review
Bertinet doesn t assume his readers knowledge base; he sets out his chapters clearly and the book contains lucid step-by-step photography of techniques (everything from kneading to shaping crusts). --Caterer & Hotelkeeper 18.10.07
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Review
'Although designed to appeal to customers of his baking courses,this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out
--This text refers to the
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Customer Reviews
Most Helpful Customer Reviews
44 of 45 people found the following review helpful
Format:Hardcover
What a fantastic book, very impressed with the quality of writing and the love and passion that has gone into writing it. The photography is absolutely stunning, I can almost smell the bread wafting up from the pages. It also comes with an excellent free DVD explaining about and showing you how to do some of the recipes in the book.
I have also got Richard Bertinet's first book 'Dough' which was excellent. I loved 'Dough' so much that I just had to go and learn some more at The Bertinet Kitchen cookery school mentioned in 'Dough'. I cannot believe that I can now make bread this good. If you love good bread and want to learn how to make bread you want to eat, then I would definitely recommend Crust and also Dough, it is certainly worth the money.
I have also got Richard Bertinet's first book 'Dough' which was excellent. I loved 'Dough' so much that I just had to go and learn some more at The Bertinet Kitchen cookery school mentioned in 'Dough'. I cannot believe that I can now make bread this good. If you love good bread and want to learn how to make bread you want to eat, then I would definitely recommend Crust and also Dough, it is certainly worth the money.
13 of 13 people found the following review helpful
Format:Hardcover
I went searching for traditional recipes/methods for bread baking after being mildly disappointed with back-of-the-packet recipes on bags of flour.
I saw lots of positive reviews for Bertinet's books in general and plumped for Crust and its DVD. The methodology and technique was really unexpected! The recipes are clear and the methods easy to follow, though once you get going you might lose confidence in what you're doing. Just stick to the recipe to the letter and don't take short cuts. The dough is very wet and on the DVD the man himself shows you a special technique that takes some practise.
Good bread TAKES TIME!! Most of the recipes require you to make a starter or ferment that is left overnight, so you have a plan in advance, but it's worth the effort. I have used regular dried yeast with the recipes successfully; 10g of fresh yeast equates to just over half a teaspoon on dried yeast granules. After having dough stick to cotton towels and baking loaves with a layer of fuzz on them(!) I did invest in some high quality 100% linen towels (from the internet, you don't need to buy his!). Magically, dough does not stick to floured linen, and the fine semolina as a sliding agent works really well - no need to buy or make wooden 'peels', just an upturned baking tray will do.
The recipe for Ciabatta works very well - I will never buy Ciabatta from a store ever again! Nothing beats tearing into warm, fresh, airy bread and dipping into olive oil. This is not a book for beginners. For someone who has tried hand baking before with success and want to try more advanced techniques then this is ideal. Not to say that a beginner couldn't follow the recipes, they just might be put off by methods that take a few days to complete!
I saw lots of positive reviews for Bertinet's books in general and plumped for Crust and its DVD. The methodology and technique was really unexpected! The recipes are clear and the methods easy to follow, though once you get going you might lose confidence in what you're doing. Just stick to the recipe to the letter and don't take short cuts. The dough is very wet and on the DVD the man himself shows you a special technique that takes some practise.
Good bread TAKES TIME!! Most of the recipes require you to make a starter or ferment that is left overnight, so you have a plan in advance, but it's worth the effort. I have used regular dried yeast with the recipes successfully; 10g of fresh yeast equates to just over half a teaspoon on dried yeast granules. After having dough stick to cotton towels and baking loaves with a layer of fuzz on them(!) I did invest in some high quality 100% linen towels (from the internet, you don't need to buy his!). Magically, dough does not stick to floured linen, and the fine semolina as a sliding agent works really well - no need to buy or make wooden 'peels', just an upturned baking tray will do.
The recipe for Ciabatta works very well - I will never buy Ciabatta from a store ever again! Nothing beats tearing into warm, fresh, airy bread and dipping into olive oil. This is not a book for beginners. For someone who has tried hand baking before with success and want to try more advanced techniques then this is ideal. Not to say that a beginner couldn't follow the recipes, they just might be put off by methods that take a few days to complete!
7 of 7 people found the following review helpful
Format:Hardcover
I must admit that I bought this book instead of the other one by the same author (Dough) because I thought that my basic bread making was sufficient to skip the first book. I do somewhat regret it, as Crust lacks a quick and easy white loaf recipe. The recipes are excellent, but for slower ways of making bread (including soughdough and a number of breads which require a ferment to be made 6 hours before starting). The book also has some croissant recipes and other 'not just white bread' recipes (the flamiche is very good).
I don't yet own Dough, but will probably get it as I do want some quick and easy recipes. Although I am glad I got Crust as the bread I have made are excellent (even if I do say so myself). I thought the free DVD was a gimic, but Bertinet's method of bread making is sufficiently different to warrant a live action demo (rather than just photos in a book).
In conclusion, you may want to contemplate Dough, but you won't be disappointed with Crust. I have vastly improved my bread output.
You may also be interested in the Fresh yeast (500g) that Bertinet recommends, which also worth getting.
I don't yet own Dough, but will probably get it as I do want some quick and easy recipes. Although I am glad I got Crust as the bread I have made are excellent (even if I do say so myself). I thought the free DVD was a gimic, but Bertinet's method of bread making is sufficiently different to warrant a live action demo (rather than just photos in a book).
In conclusion, you may want to contemplate Dough, but you won't be disappointed with Crust. I have vastly improved my bread output.
You may also be interested in the Fresh yeast (500g) that Bertinet recommends, which also worth getting.
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Most Recent Customer Reviews
You too can make fantastic bread!
I have bought quite a few 'bread' books over the years, and have followed many different experts' advice but always felt my bread wasn't quite a good as it could be. Read more
Published 1 month ago by Mildred Mittens
This guy is fantastic
My husband watched a video of Richard Bertinet making bread and he made it look so simple. Purchased the book and all the bread my husband keeps baking is amazing, I prefer it to... Read more
Published 5 months ago by Babs
Wonderful book, an essential part of my bread making kitchen
Another wonderful book from Richard Bertinet. I find this book even better than Dough in terms of explanations and photos. Read more
Published 7 months ago by F. Black
One step up
Having eulogised over Richard's first book on bread making, Dough, I couldn't wait to receive and get started on the recipes in his second book, Crust. Read more
Published 9 months ago by C. I. Fullerton
Not for the occasional baker
Although well written and clearly illustrated the recipes are best suited for a family with a large fridge and freezer. Read more
Published 9 months ago by Sir C H Thorpe
Great bread-baking book
Well written and easy to follow, good photos too. This book is for the serious amateur who wants to put a bit of time and muscle into baking the sort of bread that you can buy... Read more
Published 11 months ago by P. Briggs
Quite good, but spoilt by a few mistakes in it...
The good;
The video is very good as it lets you see the techniques in action.
The resulting bread you get is great. Read more
The video is very good as it lets you see the techniques in action.
The resulting bread you get is great. Read more
Published 13 months ago by PJ Online
super-cook
I bought this as a gift and it was much appreciated. The resulting bread was so tasty. I am going to spend time crewing on a yacht so am anxious to cook bread. Read more
Published 14 months ago by E. Johnson
Good guide
I have been looking for a book to improve my bread making. The DVD is indispensable as the method used by the author is difficult to understand by just reading it. Read more
Published 14 months ago by Mr. M. P. Ellis
Another corker
Having been seduced by the lovely French man by way of his first bread making book, I couldn't resist ordering the second one. I wasn't disappointed. Read more
Published 15 months ago by tiredstudent
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