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Crust: Bread to Get Your Teeth Into-with DVD [Hardcover]

Richard Bertinet
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

Oct. 22 2007
Crust retains the simple and groundbreaking approach that won Richard so many accolades for Dough, but takes the reader one step further into the wonderful world of breadmaking. Richard simply explains the method, accompanied with step-by-step photography, so that you can impress friends and family with homemade Sourdough, there's a chapter on croissants and all the variations that can be made with croissant dough, there's step-by-step how to make the most divine Brioche and there's even a chapter on what to do with left-over bread--delicious Summer Pudding, Croque Monsieur.Techniques are explained with painstaking photography.

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Product Description


'Although designed to appeal to customers of his baking courses,this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out --This text refers to the Paperback edition.

About the Author

RICHARD BERTINET (U.K.) launched The Bertinet Kitchen, his immensely successful cookery school in Bath featured in Gourmet magazine, in 2006. His book Dough won the Julia Child Award for First Book, the IACP Best Cookbook of the Year award, a Guild of Food Writers' award and a James Beard Foundation award.

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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars AMAZING July 2 2010
By Debbie the book junkie in Ontario TOP 500 REVIEWER
I have made the BEST bread of my life using this book. The method takes a little getting used to but it is well worth learning. The magic that occur when you take this very wet flour mass, well you won't believe it unless you watch the dvd and then put it into practice for yourself.

The recipes are outstanding especially the ale poolish bread. The flavours this method brings out will amaze you!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  15 reviews
25 of 25 people found the following review helpful
5.0 out of 5 stars A genuine "must have" for bakers Dec 8 2008
By Neologian - Published on Amazon.com
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
34 of 37 people found the following review helpful
5.0 out of 5 stars Fantastic book Dec 4 2007
By Just passin trough - Published on Amazon.com
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!
25 of 28 people found the following review helpful
5.0 out of 5 stars An Excellent Breadmaking Book Jan. 22 2008
By Wes Hallmark - Published on Amazon.com
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.
11 of 12 people found the following review helpful
5.0 out of 5 stars Crust May 14 2008
By Peter B. Gaunce - Published on Amazon.com
Format:Hardcover|Verified Purchase
Crust is the second book on bread that Mr. Bertinet has written. I can't say enough good things about the original book titled Dough, or Crust. They both come with a very informative DVD, showing his method of kneading, and shaping bread. It has made me a much better bread baker, and if he weren't located in Bath England I would be signing up for all of his classes.
5 of 5 people found the following review helpful
5.0 out of 5 stars A refreshing approach to bread baking Oct. 26 2011
By Stefchik - Published on Amazon.com
I keep on baking breads from this book almost everyday. I have a full collection of books about bread and use them all one way or another but having attended Richard Bertinet's Bread Baking Course in Bath, U.K. I can say that this is my main reference book. Richard's methods are simple, straightforward and the results are delicious. Great book and the DVD about his methods is an added plus. Strongly recommended for anyone who wishes to improve his skills for artisan bread baking.
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