Product Description

Crust retains the simple and groundbreaking approach that won Richard so many accolades for Dough, but takes the reader one step further into the wonderful world of breadmaking. Richard simply explains the method, accompanied with step-by-step photography, so that you can impress friends and family with homemade Sourdough, there's a chapter on croissants and all the variations that can be made with croissant dough, there's step-by-step how to make the most divine Brioche and there's even a chapter on what to do with left-over bread--delicious Summer Pudding, Croque Monsieur.Techniques are explained with painstaking photography.

Product Details

• Amazon Sales Rank: #47657 in Books
• Published on: 2007-09-25
• Number of items: 1
• Binding: Hardcover
• 159 pages

Fine Cooking
Bertinet doesn't knead his bread dough in the traditional sense of pushing it with palms and knuckles. Instead, he "works" the dough by lifting it in the air, slapping it back on the work surface, and quickly folding it onto itself many, many times, until it loses much of its stickiness and becomes smooth and malleable. This method takes a bit of practice, but it's well worth it: The ciabattas I baked were light and airy inside, with a lovely, crisp crust. (The DVD that comes with the book is indispensable if you want to nail Bertinet's technique.)

From the Publisher
"Anyone who enjoyed Richard Bertinet's "Dough: Simple Contemporary Bread" will want to read this follow-up volume. "Crust: Bread to Get Your Teeth Into" follows the same formula. It has stunning photos, an instructional DVD and detailed directions for "working" a wet, sticky dough instead of kneading a drier one. While "Dough" concentrated on easy breads, "Crust" helps home bakers master more complex and unusual ones. Sourdough and croissants are building blocks in this book. Fun loaves -- such as bread made with cabernet grape flour, rolls flavored with sake, nori and sesame seeds, and sweet Bath buns -- round out the collection. Readers will enjoy curling up with "Crust," a croissant and cafe au lait." Fresno Bee

About the Author
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked in restaurants and pubs before running the Beaulieu Village Bakery. He set up the Dough Co. in 2000, developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 he launched The Bertinet Kitchen, an immensely successful cookery school in Bath, England.

Customer Reviews

The best sourdough bread I ever tasted
The book with the DVD deserve a full 5 starts! The instructions are fantastic and the resulting bread tastes better than any bread I have ever tasted. I never realized sourdough bread could be so light crusty and wonderful.

Thanks Richard Bertinet for this book because finally I know how to bake the bread I always wanted to bake but did not know.

Nothing new but a good idea
The very good thing about this book is its DVD. If you're new to making bread I would recommend this book to you. You will see how to work the dough, how the natural ferment is created, how a bread is baked. Even if the DVD has only 3 chapters (brioche, sourdough bread and how to create your natural ferment) it's enough to get you going. Don't expect anything else from the DVD. Even these chapters are very brief and poorly directed. It's like his wife or one of his children filmed it.

Other then that you wont find new things. I own about 20 books on bread so I haven't found many new things in this one. There was one recipe that I haven't seen anywhere else for a bread made with grapes peel flour. I don't know how good it is, I didn't try it, but it looks very interesting.

If you're interested in more serious bread book I would recommend Crust & Crumb: Master Formulas for Serious Bread Bakers and also Bread: A Baker's Book of Techniques and Recipes

An Excellent Breadmaking Book
If you want to make a really excellent sour dough bread, buy this book. I have made 3 batches now and all have received raves from my friends. The appearance, the crust, and most important, the taste are perfect. This book lays out in detail how to get the ferment or starter going, how to properly work the dough, shaping and baking. In the DVD the author demonstrates proper technique in working and folding the bread which was very helpful. I paid full price for this book ($35) and it was worth every penny.