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Crust: Bread to Get Your Teeth Into (With DVD) Hardcover – October 22, 2007


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Product Details

  • Hardcover: 159 pages
  • Publisher: Kyle Books; Har/DVD edition (October 22, 2007)
  • Language: English
  • ISBN-10: 1904920640
  • ISBN-13: 978-1904920649
  • Product Dimensions: 0.9 x 9.1 x 10.1 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #917,375 in Books (See Top 100 in Books)

Editorial Reviews

Review

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.) -- Fine Cooking

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

More About the Author

Originally from Brittany in Northwest France, Richard trained as a baker
both in Brittany and at the Grand Moulin de Paris. His catering background
included a stint at the Silver Plough at Pitton in Salisbury, England, where
in 1990, he was awarded American Express Magazine's UK Pub of the Year.

In 1996, a position as Operations Director with the Novelli Group of
restaurants brought him to London, where he set up the Dough Co., his
consultancy business, in 2000. Since then Richard split his time between
advising on the development of new products for several of the supermarket
chains, teaching, and writing.

In 2004, with a young family, Richard and his wife Jo decided to head to
Bath, England, to be closer to Jo's family. The plans for The Bertinet
Kitchen began to take shape and they opened in September 2005, the same year
that Richard's first baking book, DOUGH, was published by Kyle Cathie. That
book went on to win the 2006 Best Cookbook of the Year Award from the IACP
and the 2006 James Beard Foundation Award for Excellence for Best Book in
the Baking and Desserts category.

Richard published his second book, CRUST, in 2007, and is writing a third
book, COOK, to be published in 2010. The school has won many accolades and
was recently chosen as one of the top 10 cooking schools in the world by
GOURMET magazine. Visit it online at www.thebertinetkitchen.com

Customer Reviews

4.7 out of 5 stars
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See all 15 customer reviews
The directions are so easy to follow, clear and straightforward.
Rachel M. Smith
Richard explains everything and the first ever loaf of bread (simple white dough) I produced using Richard's instructions was a revelation!
M Kaner
If you're new to making bread I would recommend this book to you.
Florin O.

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Neologian on December 8, 2008
Format: Hardcover
I recently purchased both "Dough" and "Crust" and could not be more happy or inspired. They are such beautiful books with excellent instruction and such artful photography they would have been worth the purchase even if I never even attempted the breads. (Then there's the DVD that brings the books instruction to life.)

I've always wanted to be able to turn out quality artisanal breads but have met with unsatisfying results in the past - dense interior structures and under-developed crusts etc. Well, those days are over! As I write this review I am literally sitting with a thick slice of the most delicious sourdough that has the most satisfying crumb, open and airy interior structure, and earthy acidic tang. I can't believe I made it!!

The dough that was used for this loaf was unlike any other I had ever attempted. For the typical American baker this is going to be a wetter dough than you are used to and using Mr. Bertinet's technique your mind will be cryinig out "This can't be right....too sticky...to wet!" Don't listen to that voice and resist the urge to keep adding flour. It truly did require an act of faith - but after a few practice loaves I'm comfortable with not only the technique and sensation of the dough on my fingers but thrilled with the results. I'll never knead or "punch down" my dough again.

I can now produce a finished loaf as beautiful and satisfying as any I have ever purchased. Mr. Bertinet's beautiful books and patient instruction are a gift to bakers everywhere. Highly recommended!

J. Eisenhood
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34 of 37 people found the following review helpful By Just passin trough on December 4, 2007
Format: Hardcover
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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25 of 28 people found the following review helpful By Wes Hallmark on January 22, 2008
Format: Hardcover
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.
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11 of 12 people found the following review helpful By Peter B. Gaunce on May 14, 2008
Format: Hardcover Verified Purchase
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.
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5 of 5 people found the following review helpful By Stefchik on October 26, 2011
Format: Hardcover
I keep on baking breads from this book almost everyday. I have a full collection of books about bread and use them all one way or another but having attended Richard Bertinet's Bread Baking Course in Bath, U.K. I can say that this is my main reference book. Richard's methods are simple, straightforward and the results are delicious. Great book and the DVD about his methods is an added plus. Strongly recommended for anyone who wishes to improve his skills for artisan bread baking.
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5 of 5 people found the following review helpful By M Kaner on May 19, 2010
Format: Hardcover
I stumbled upon Richard's books by chance while reading European food blogs. I started with his book 'Dough' which is incredibly useful for a novice baker. Richard explains everything and the first ever loaf of bread (simple white dough) I produced using Richard's instructions was a revelation! My family was duly impressed and I was hooked. Since then, I have progressed into "Crust" and started with the sourdough, following Richard's instructions again. The results are incredible. I stopped buying bread altogether. My family is ever happy and the when I took my first ever home made croissants out of the oven the delight was overwhelming.
Bread baking is the most basic and yet gratifying experience and Richard makes it easy.
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7 of 8 people found the following review helpful By Humpty on April 13, 2009
Format: Hardcover Verified Purchase
If you love bread and would love to make your own, this is the book for you. I built a wood fired pizza oven and have become hooked on making breads for my family and friends.
The DVD that comes with this book is the ultimate for any bread lover. It shows you how your dough should look and feel at every stage.
Enjoy the fruits of your labour with family and friends... Now if I could only find a book on how to make Welsh butter to put on my sour dough.
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6 of 7 people found the following review helpful By U. Maier on March 31, 2008
Format: Hardcover
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.
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