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Crust - Paperback

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Specifications

AuthorRichard Bertinet
LanguageEnglish
PublisherKyle Cathie Limited
Publication Date1/9/2012
Editorial ReviewAlthough 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
About the AuthorOriginally from Brittany in Northwest France, Richard trained as a baker both in Brittany and at the Grand Moulin de Paris. His catering background included a stint at the Silver Plough at Pitton in Salisbury, England, where in 1990, he was awarded American Express Magazine's UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London, where he set up the Dough Co., his consultancy business, in 2000. Since then Richard split his time between advising on the development of new products for several of the supermarket chains, teaching, and writing. In 2004, with a young family, Richard and his wife Jo decided to head to Bath, England, to be closer to Jo's family. The plans for The Bertinet Kitchen began to take shape and they opened in September 2005, the same year that Richard's first baking book, DOUGH, was published by Kyle Cathie. That book went on to win the 2006 Best Cookbook of the Year Award from the IACP and the 2006 James Beard Foundation Award for Excellence for Best Book in the Baking and Desserts category. Richard published his second book, CRUST, in 2007, and is writing a third book, COOK, to be published in 2010. The school has won many accolades and was recently chosen as one of the top 10 cooking schools in the world by GOURMET magazine. Visit it online at thebertinetkitchen
Number of Pages160
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