Recipes from Crust: Bread to Get Your Teeth Into

Crust: Bread to Get Your Teeth Into by Richard Bertinet

Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard’s recipes are all accessible and will soon become favorites in your breadmaking repertoire. Experiment with a Thai-inspired flatbread that combines chillies, ginger and lime juice in the dough, or make mini baguettes using Cabernet grape flour―surely the perfect companion to a plate of cheese and ham! These utterly delicious recipes are complemented by sublime 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. If Dough got you hooked on baking, now it’s time to get your teeth into Crust.

Far Breton | French Custard Cake

Far Breton | French Custard Cake

Far Breton is a custardy cake similar to a clafouti gilded with rum-soaked prunes and a specialty of Brittany, France. And you know any dessert lovely enough for the French is gonna be something really quite special.

  • 25 M
  • 1 H
  • 4
Stollen

Stollen

Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.

  • Quick Glance
  • 1 H
  • 5 H, 30 M
  • 2