Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Richard Bertinet - Books - Octopus Publishing Group - 9781804193198 - May 1, 2025
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Richard Bertinet
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

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A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche

Media Books     Hardcover Book   (Book with hard spine and cover)
Released May 1, 2025
ISBN13 9781804193198
Publishers Octopus Publishing Group
Pages 160
Dimensions 262 × 231 × 19 mm   ·   866 g
Language English  

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