Tell your friends about this item:
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Richard Bertinet
Price
A$ 31.49
excl. VAT
Ordered from remote warehouse
Expected delivery Jul 3 - 14
Our customers say:
Add to your iMusic wish list
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Richard Bertinet
A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | May 1, 2025 |
| ISBN13 | 9781804193198 |
| Publishers | Octopus Publishing Group |
| Pages | 160 |
| Dimensions | 262 × 231 × 19 mm · 866 g |
| Language | English |
More by Richard Bertinet
Show all
Mere med samme udgiver
More from this series
See all of Richard Bertinet ( e.g. Hardcover Book , Book , Bound Book and Paperback Book )