16 of 17 people found the following review helpful
Crust - how to improve your bread baking,
This review is from: Crust: Bread to Get Your Teeth into (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.