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Learn to COOK - Crust: Bread to Get Your Teeth Into (With DVD)
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List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Kyle Books
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9781904920649
ISBN: 1904920640
Label: Kyle Books
Manufacturer: Kyle Books
Number Of Items: 1
Number Of Pages: 159
Publication Date: 2007-11-25
Publisher: Kyle Books
Studio: Kyle Books
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Editorial Reviews:
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Crust is the exciting new bread book from Richard Bertinet, whose previous book, Dough, won IACP Best Cookbook of the Year and a James Beard Award. His revolutionary and simple approach that won him so many accolades for Dough continues, but this time he delves deeper into the world of breadmaking, de-mystifying the more gourmet and exciting breads so that you can bake them at home with ease and confidence. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants (and don't worry, you don't have to get up in the middle of the night to create them, you can easily freeze them). Richard also presents imaginative recipes using different flours and ingredients that will soon become favorites in your breadmaking repertoire. Make bagels or pretzels to liven up your lunch or experiment with Cabernet grape flour to create mini baguettes. These utterly delicious recipes are complemented by great photography from Jean Cazals and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable.
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Spotlight customer reviews:
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Customer Rating:
Summary: Crust
Comment: Crust is the second book on bread that Mr. Bertinet has written. I can't say enough good things about the original book titled Dough, or Crust. They both come with a very informative DVD, showing his method of kneading, and shaping bread. It has made me a much better bread baker, and if he weren't located in Bath England I would be signing up for all of his classes.
Customer Rating:
Summary: The best sourdough bread I ever tasted
Comment: 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.
Customer Rating: 
Summary: Nothing new but a good idea
Comment: 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
Customer Rating:
Summary: An Excellent Breadmaking Book
Comment: 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.
Customer Rating:
Summary: Fantastic book
Comment: Except to making whole wheat bread, I was new to bread making, and never really understood yeast. I bought two books, this one and Artisan Baking by Maggie Glezer. I like both books but I prefer this one for the detailed pictures, and the explanations, the DVD is also very useful to actually the whole process. I found that both books complemented each other when trying to understand the yeast, poolish, starters, etc. But I still had to search on the web to get a good understanding of starters, fermented dough, biga, poolish and what the difference between them is... if there is one.
My first sourdough bread ever made was perfect, which is impressive, but I made mistakes on both my 2nd (starter misunderstanding) and 3rd recipe (oven heat problem)... But for me that is what makes baking interesting.
Great book!
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