Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
By
Richard Bertinet (Author)
Paperback
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Description
Also available on eBook for £6.99. Click here to purchase from Rakuten Kobo
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 speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.
More Details
- Contributor: Richard Bertinet
- Imprint: Kyle Books
- ISBN13: 9780857831088
- Number of Pages: 160
- Packaged Dimensions: 224x254x16mm
- Packaged Weight: 660
- Format: Paperback
- Publisher: Octopus Publishing Group
- Release Date: 2012-10-11
- Binding: Paperback / softback
- Biography: 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 speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.
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