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![Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (English Edition) di [Richard Bertinet]](https://m.media-amazon.com/images/I/51UjYP9wFqL._SX260_.jpg)
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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (English Edition) Formato Kindle
Richard Bertinet (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
Prezzo Amazon | Nuovo a partire da | Usato da |
Copertina rigida
"Ti preghiamo di riprovare" | 24,69 € | 47,13 € |
Copertina flessibile
"Ti preghiamo di riprovare" | 22,90 € | 10,46 € |
Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.
'The master of French breadmaking.' Sainsbury's magazine
'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel
'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent Magazine
Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.
- LinguaInglese
- EditoreKyle Books
- Data di pubblicazione11 marzo 2019
- Dimensioni file43185 KB
Descrizione prodotto
L'autore
www.thebertinetkitchen.com --Questo testo si riferisce alla paperback edizione.
Recensione
Descrizione del libro
Dettagli prodotto
- ASIN : B07LFGJ6WX
- Editore : Kyle Books (11 marzo 2019)
- Lingua : Inglese
- Dimensioni file : 43185 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Lunghezza stampa : 287 pagine
- Posizione nella classifica Bestseller di Amazon: n. 50,801 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 29 in Secondi
- n. 79 in Torte, dolci da forno e gelati
- n. 89 in Cucina (in inglese)
- Recensioni dei clienti:
Informazioni sull'autore

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One day I read about diets and bread and it resonated with me. I decided to cut out bread completely for 3 months. Within 3 days I was a different person, no more bloat and cramps and lots more energy! I had realised that I was less energetic but was blaming running a business and having 3 kids under ten years of age.
But I do like bread so I tried gluten free, I was fine. I ate gluten free for three months and although it is ok, it is nothing like the proper stuff. Over Christmas I had a bit more free time and started experimenting with CRUST, sourdough and yeast etc. Richard does run classes but we are nowhere near Bath. So between the book and the fab DVD which we watched about 10 times I managed to make fantastic bread.
Turns out I can eat any bread I want provided it has been proved properly overnight. I made a sourdough starter using unpasteurised apple juice (out of the freezer) from our own apples (no chemicals used in our ‘orchard’) and we are now eating the best bread ever. I bake once every two weeks starting Friday evening and baking Saturday morning early and freeze what we don’t eat that day. Thank you Richard for your wonderful book it has changed my life.


Recensito nel Regno Unito il 3 marzo 2018
One day I read about diets and bread and it resonated with me. I decided to cut out bread completely for 3 months. Within 3 days I was a different person, no more bloat and cramps and lots more energy! I had realised that I was less energetic but was blaming running a business and having 3 kids under ten years of age.
But I do like bread so I tried gluten free, I was fine. I ate gluten free for three months and although it is ok, it is nothing like the proper stuff. Over Christmas I had a bit more free time and started experimenting with CRUST, sourdough and yeast etc. Richard does run classes but we are nowhere near Bath. So between the book and the fab DVD which we watched about 10 times I managed to make fantastic bread.
Turns out I can eat any bread I want provided it has been proved properly overnight. I made a sourdough starter using unpasteurised apple juice (out of the freezer) from our own apples (no chemicals used in our ‘orchard’) and we are now eating the best bread ever. I bake once every two weeks starting Friday evening and baking Saturday morning early and freeze what we don’t eat that day. Thank you Richard for your wonderful book it has changed my life.



Unfortunately the CD was horribly scratched so I can't get the visual lesson.


What could be better on a wet Bank Holiday than sitting down to a homemade lasagne, a big green salad and a basket of sourdough bread - the BEST ever sourdough bread you have ever seen or tasted?!
Just a week and a half after I received CRUST, by following Mr Bertinet's instructions to the letter, and having watched his demonstration of the process on the included DVD, I have produced sourdough bread to be proud of! I am ecstatic!!
I wouldn't hesitate to recommend CRUST (which covers the Sourdough bread process in detail), and DOUGH (the book that got me into his method of dough-making) to anyone interested in making their own bread - their own FANTASTIC bread!