Crust: Bread to Get Your Teeth Into

by Richard Bertinet

Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard's recipes are all accessible and will soon become favorites in your breadmaking repertoire. Experiment with a Thai-inspired flatbread that combines chillies, ginger and lime juice in the dough, or make mini baguettes using Cabernet grape flour―surely the perfect companion to a plate of cheese and ham! These utterly delicious recipes are complemented by sublime photography from Jean Cazals, and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable. If Dough got you hooked on baking, now it's time to get your teeth into Crust.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

159 pages, Hardcover

First published September 27, 2007

About the author

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.

The cookery school opened in September 2005 in the same month that Richard’s first book Dough was published to critical aclaim and a host of awards (IACP cookery book of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book -Baking) and Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014.

Richard was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Richard makes regular TV appearances on programmes such as Saturday Kitchen and An Extra Slice.

Reviews

[Paola Camacho · Rating 3 out of 5]

Most of the breads in this book are sourdough starter based (and no yeast). This is my first experience trying to making bread without yeast, and probably the last for a while. Making sourdough is the most frustrating thing I've done in the kitchen, post macaron experience. I tried...and failed. And in the process, a lot of good and pricey organic flour went to the trash. Hence, this book is not idiot proof, and I'm sticking to classic yeast bread recipes.

On a side note: I tried the yeasted bread recipes and they were yummy.

[Libbeth · Rating 4 out of 5]

I borrowed this from the library in to check it out before purchasing it. I am still undecided as to whether to buy it as I have to be realistic and I just don't see myself making the effort to make sour dough bread. I realise that once you make your first starter and get in the routine of refreshing it etc. it's probably easy enough but I just can't picture it.
The DVD that was included was very good, and from watching it I can imagine myself making brioche. I didn't realise there were so much eggs and butter in it, more like a cake really, and I can picture my family grabbing a chunk of it for breakfast or a snack.
I will probably renew this book and then decide whether to order it.

[Anna Gabur · Rating 3 out of 5]

the book was fine. I liked some of the advice and philosophy but I can't help but feel it's not up to speed with modern trends of breadbaking. Now I don't mean mixers, dough conditioners and such. Ironically the new trends, which are mostly focused on sourdough, long fermentation and gauging baking temperatures are more traditional. in a way, than Bertinet' s almost exclusively yeast breads. It was still fun to read.

[Daphne Manning · Rating 5 out of 5]

The reason I gave this book five stars was the detail it took in trying to convince even an experienced though novice baker everything would be ok. Sadly and many pounds of flour later the results were underwhelming. It was not the books fault. I just needed to step away and come back with fresh eyes. I lowered my sites and was successful at the yeasted offerings. Still bread is not for the faint hearted especially if poulish is involved.

[Maureen Foster · Rating 5 out of 5]

Great approach to bread making

Richard Bertinet gives a detailed explanation for every type of bread. He explains and also shows pictures for every recipe. You can tackle anything from all kinds of bread from brioche to croissants. Very easy to follow. Bagels made easy and he takes the fear out of making croissants. Beginner or experienced bakers can make bread!. Must have for bread making.

[Lea · Rating 5 out of 5]

Another one that you can read cover to cover and just can't wait to get your hands dirty. :) Very happy with it (more than I ever was receiving the Tartine book No.1 and No.3 - still haven't read/finished either, hah). It will be a good help at both, work and school. Looking forward to trying his techniques and different ingredient pairings.

[Dray · Rating 4 out of 5]

What a great bread book. Covers the "art" of temperature, fermentation, ovens, etc quite well. Has a good range of recipes for breads, rolls, and some sweets. Is long enough to cover the topics but not so long as to be overpowering.

[Rhonda · Rating 3 out of 5]

Basic sour dough - nothing terribly new and haven’t tried a recipe yet that has wowed me.

[Amy · Rating 4 out of 5]

I ordered a used copy online and it arrived with over 20 pages ripped out. Recipes look yummy though.

[Matt Chan · Rating 3 out of 5]

I've been going through a sourdough craze during this pandemic pretty much just like everyone else, and this was one of the books that I was reading as I compare starter and bread recipes. I don't know much about Richard Bertinet but he seems to be ranked up there in the pantheon of bread baking celebrities out there, especially in the UK. I will say that his sourdough recipe is quite different from the one I've been using, and so far he seems to be the only one I've read that advocates a scrap-and-slap method on the sourdough before bulk fermentation; most recipes, including the one I've been using (to pretty good success) don't really work/knead the dough at all aside from repeated folding. The pictures of the sourdough loaf was a little bit perplexing as well, as it looked so FLAT, while most of the time I think bakers aim for tall sourdough loaves. The rest of the book isn't bad, some of the recipes seemed pretty interesting, although there were a lot of similar recipes with just a little bit of variation. The photos are great to understand some of the techniques, but I almost feel like any problems of interpreting what the direction meant would have been solved with a video or two. Not the best baking book, but certainly not the worst.

[Alana · Rating 5 out of 5]

I got this for Christmas and so far I've made the sourdough twice (I already had a leaven going) and the ciabatta once. All the recipes are well laid out and easy to follow with great photographs. The accompanying DVD is very handy for observing technique. I really can't fault this book, or Bertinet's other book 'Dough'. This is definitely a book suited to people who want to make 'slow' bread though and beginners would probably be better off starting with 'Dough'.

[Gregg McNeill · Rating 5 out of 5]

This book is brilliant! The Author's techniques for kneading and forming dough have really helped me in my search for great homemade bread. His Sourdough starter process is also amazing.

The photography is STUNNING! Most of the cookbooks I own were purchased because of the photography. This book is beautiful.

The DVD that comes with the book illustrates his kneading technique very well, but isn't shot as sumptuously as the stills in the book.

[Devilish · Rating 3 out of 5]

I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine!

There was not enough general guidance in the book for my taste, but if you're looking for very prescriptive recipes, it may appeal to you. I took it out of the library and have no great wish to own it.

[Emma · Rating 2 out of 5]

Although it's an okay *book*, I rated it as 2 because I'm not the biggest fan of sourdough, and that is one of the biggest recipes in the book. I might try it, though, because if anyone could write a sourdough recipe I would like, it would be Bertinet.

[Elaine Ireland · Rating 5 out of 5]

An excellent introduction to serious breadmaking. Good, simple instructions. I have found other artisan bread books more comprehensive but this is a much better introduction. Bertinet's a good guide and the DVD is a useful addition.

[Kate]

Also got this baking book for Christmas. I am going to be testing quite a few of the recipes, including one for bagels...

[Tony · Rating 5 out of 5]

As good as "Dough", with some twists. Good as a stand-alone first-time book, or back-to-back with "Dough".

[Stacey · Rating 4 out of 5]

I have ordered a proofing basket. Made the baguette.