Crust: Bread to Get Your Teeth Into (With DVD) [Hardcover]

Richard Bertinet (Author)

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

Product Description

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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Product Details

• Hardcover: 159 pages
• Publisher: Kyle Books; Har/DVD edition (November 25, 2007)
• Language: English
• ISBN-10: 1904920640
• ISBN-13: 978-1904920649
• Product Dimensions: 10.1 x 8.7 x 1 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Bestsellers Rank: #103,044 in Books (See Top 100 in Books)

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  Books > Cooking, Food & Wine > Baking > Bread

Customer Reviews

Most Helpful Customer Reviews

24 of 26 people found the following review helpful:

5.0 out of 5 stars Fantastic book, December 4, 2007

By	Just passin trough (Ottawa, Ontario Canada) - See all my reviews

This review is from: Crust: Bread to Get Your Teeth Into (With DVD) (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!

15 of 17 people found the following review helpful:

5.0 out of 5 stars An Excellent Breadmaking Book, January 22, 2008

By	Wes Hallmark (California) - See all my reviews

This review is from: Crust: Bread to Get Your Teeth Into (With DVD) (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.

8 of 8 people found the following review helpful:

5.0 out of 5 stars A genuine "must have" for bakers, December 8, 2008

By	Neologian "Neologian" (Boston MA) - See all my reviews

This review is from: Crust: Bread to Get Your Teeth Into (With DVD) (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