- Hardcover: 160 pages
- Publisher: Kyle Cathie (27 Sept. 2007)
- Language: English
- ISBN-10: 1856267202
- ISBN-13: 978-1856267205
- Product Dimensions: 23 x 2.3 x 26 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (95 customer reviews)
- Amazon Bestsellers Rank: 464,313 in Books (See Top 100 in Books)
Crust: Bread to Get Your Teeth into Hardcover – 27 Sep 2007
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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
About the Author
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 developing specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.
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Top Customer Reviews
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 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.
Unless you're an experienced bread-maker I would recommend starting with the book Dough before tackling the recipes in Crust.
The author also has an on-line shop that sells some of the things you might need such as the special "lame" blade for slashing the tops of loaves and also, importantly, 500g blocks of fresh yeast Fresh yeast (500g) Next Despatch 26th January 2010.
What could be better on a wet Bank Holiday than sitting down to a homemade lasagne, a big green salad and a basket of sourdough bread - the BEST ever sourdough bread you have ever seen or tasted?!
Just a week and a half after I received CRUST, by following Mr Bertinet's instructions to the letter, and having watched his demonstration of the process on the included DVD, I have produced sourdough bread to be proud of! I am ecstatic!!
I wouldn't hesitate to recommend CRUST (which covers the Sourdough bread process in detail), and DOUGH (the book that got me into his method of dough-making) to anyone interested in making their own bread - their own FANTASTIC bread!
Most Recent Customer Reviews
Difficult to follow
I don't know my skill is wrong, even I followed exact, still doesn't come out like book.
I read many pages of the book and made some of the written recipes.
It is written in very clear and simple language. Read more
This follow on from his previous book 'dough' tests you even further and gets you making slow fermented breads and highly enriched doughs. Read morePublished 4 months ago by Dan
I've been making bread for more years than I care to remember so this book is an inspiration to become a little more adventurous. Read morePublished 4 months ago by Jane Trueman
This book gets used at least once a week in this household - how many other cook books would you say that about? I recommend his baguette recipes as well as the super sourdoughPublished 5 months ago by A. Steven
This book is fantastic, Richard's techniques have transformed my baking skills. Learn from a master of his craft. I've now purchased multiple copies as gifts:)Published 9 months ago by Oozebraddy?