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Crust: Bread to Get Your Teeth into | 
 enlarge | Author: Richard Bertinet
Publisher: Kyle Cathie
Category: Book
List Price: £19.99
Buy New: £9.99
You Save: £10.00 (50%)
New (16) Used (2) from £9.99
Avg. Customer Rating:  4 reviews
Sales Rank: 11107
Media: Hardcover
Pages: 160
Shipping Weight (lbs): 1.9
Dimensions (in): 10.1 x 9 x 1.1
ISBN: 1856267202
EAN: 9781856267205
ASIN: 1856267202
Publication Date: September 27, 2007
Shipping: Eligible for Super Saver Shipping
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
Kneading method March 14, 2008
4 out of 6 found this review helpful
I bought this book after seeing him on Saturday Kitchen. The DVD in the back is invaluable when understanding his kneading method which is the one I use whenever making any non-Rye Sourdough bread. Buy this book for the method and Richard Whitley's for recipes of a manageable quantity and you're onto a winner.
Crust - a thoroughly practical, enjoyable book! March 1, 2008
9 out of 10 found this review helpful
I bought this on a whim having always fancied having a go at baking - it was a great decision. I'm usually pretty useless in the kitchen and I found the recipes in Crust really easy to follow. I also managed to turn out some really tasty things - my husband thinks I'm a new woman! I particularly liked the Flamiche - a kind of tart with leeks and bacon and he loved the bagels, and now seems to want them for his lunch every day! I thoroughly recommend this - whether you're an expert in the kitchen or not!
Definitely a book to get your teeth into! October 26, 2007
16 out of 17 found this review helpful
What a fantastic book, very impressed with the quality of writing and the love and passion that has gone into writing it. The photography is absolutely stunning, I can almost smell the bread wafting up from the pages. It also comes with an excellent free DVD explaining about and showing you how to do some of the recipes in the book.
I have also got Richard Bertinet's first book 'Dough' which was excellent. I loved 'Dough' so much that I just had to go and learn some more at The Bertinet Kitchen cookery school mentioned in 'Dough'. I cannot believe that I can now make bread this good. If you love good bread and want to learn how to make bread you want to eat, then I would definitely recommend Crust and also Dough, it is certainly worth the money.
Bread, mmmm! October 22, 2007
6 out of 10 found this review helpful
Made some baguettes in my wood fired pizza oven, which I also made myself.
Fantastic book. However the amount of salt in the dough proved far too salty tasting for myself and my wife. I would halve the amount of salt at least!
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