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.
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
