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Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread and creams, syrups and purées to enjoy alongside or incorporate into your bakes.
With stunning step-by-step photography, simple advice and helpful techniques throughout,
Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.
Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread and creams, syrups and purées to enjoy alongside or incorporate into your bakes.
With stunning step-by-step photography, simple advice and helpful techniques throughout,
Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
[...]
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Backen |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | 224 S. |
| ISBN-13: | 9780857835062 |
| ISBN-10: | 0857835068 |
| Sprache: | Englisch |
| Herstellernummer: | 677028 |
| Einband: | Gebunden |
| Autor: | Bertinet, Richard |
| Hersteller: | Octopus Publishing Ltd. |
| Maße: | 266 x 207 x 27 mm |
| Von/Mit: | Richard Bertinet |
| Erscheinungsdatum: | 07.02.2019 |
| Gewicht: | 1,118 kg |
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
[...]
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Backen |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | 224 S. |
| ISBN-13: | 9780857835062 |
| ISBN-10: | 0857835068 |
| Sprache: | Englisch |
| Herstellernummer: | 677028 |
| Einband: | Gebunden |
| Autor: | Bertinet, Richard |
| Hersteller: | Octopus Publishing Ltd. |
| Maße: | 266 x 207 x 27 mm |
| Von/Mit: | Richard Bertinet |
| Erscheinungsdatum: | 07.02.2019 |
| Gewicht: | 1,118 kg |
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