Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
| 作者 | Richard Bertinet |
|---|---|
| 出版社 | Ingram International Inc |
| 商品描述 | Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上網路，傳遞 |
作者介紹
作者介紹 Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.
商品規格
| 書名 / | Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche |
|---|---|
| 作者 / | Richard Bertinet |
| 簡介 / | Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上網路，傳遞 |
| 出版社 / | Ingram International Inc |
| ISBN13 / | 9781804193198 |
| ISBN10 / | |
| EAN / | 9781804193198 |
| 誠品26碼 / | |
| 裝訂 / | H:精裝 |
| 頁數 / | 160 |
| 重量(g) / | 861.8 |
| 語言 / | 3:英文 |
| 級別 / | N:無 |
| 尺寸 / | 26.2X23.6X1.8CM |