Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Richard Bertinet (Autor)

Buch | Hardcover

160 Seiten

2025
Octopus Publishing Group (Verlag)
978-1-80419-319-8 (ISBN)

Noch nicht erschienen (ca. September 2025)
Portofrei ab CHF 40
Auch auf Rechnung

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Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.thebertinetkitchen.com

Erscheint lt. Verlag	2.9.2025
Sprache	englisch
Maße	228 x 261 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-80419-319-4 / 1804193194
ISBN-13	978-1-80419-319-8 / 9781804193198
Zustand	Neuware