Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche by Ri

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

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