Crust

From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Richard Bertinet

$45

Hardback

Forthcoming
Pre-Order now

QTY:

English

Octopus Publishing Group
29 July 2025

TV & celebrity chef cookbooks; Main courses; Desserts; Cakes, baking, icing & sugarcraft

'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 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.

Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.

Chapters include:

- Slow: master sourdough, baguette and other breads

- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more

- Sweet: make delicious treats like croissants, stollen, brioche and buns

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread.

By: Richard Bertinet
Imprint: Octopus Publishing Group
Country of Publication: United Kingdom
Dimensions: Height: 258mm, Width: 228mm, Spine: 18mm
Weight: 880g
ISBN: 9781804193198
ISBN 10: 1804193194
Pages: 160
Publication Date: 29 July 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

The Dough Co. Consulting Ltd (Author) 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. www.thebertinetkitchen.com Richard Bertinet (Author) 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. www.thebertinetkitchen.com