Crust: From Sourdough, Spelt & Rye Bread to Ciabatta, Bagels & Brioche
Cookbooks Reference Young Adult Non-Fiction Bread Baking Artisan Baking Health & Whole Foods
Crust: From Sourdough, Spelt & Rye Bread to Ciabatta, Bagels & Brioche is the 2007 baking bible that turned a generation of home cooks into confident artisan-bread makers. In 159 heavily-illustrated pages, French-born UK master Richard Bertinet demystifies everything from cultivating a lively sourdough starter to shaping perfect bagels and buttery brioche. Unlike many bread books that rely on stand-mixers or specialty equipment, Bertinet’s method centres on his trademark “French kneading” technique that can be done on any kitchen counter, making crusty, professional-level loaves accessible to small kitchens and novice bakers alike.
What makes this particular Kyle Books paperback so sought-after is its rare “very good” condition—pages are clean, unmarked, and free of the flour stains and spine cracks that plague most working copies. Because it is neither ex-library nor inscribed, the book remains a pristine, ready-to-use reference that can live permanently on the kitchen shelf or be gifted without apology. The 2007 first edition also preserves the original layout and photography that later reprints sometimes compress, so every step-by-step shot of honeycomb crumb or glossy crust is presented at the size Bertinet intended.
Beyond technique, Crust is a passport to flavour: spelt and rye add earthy complexity; ciabatta delivers the airy, olive-oil perfume of an Italian bakery; and the brioche chapter alone justifies the purchase price when you pull your first golden, feather-light loaf from the oven. With demand for sourdough and heritage-grain baking still surging, this gently-used copy offers an affordable entry point into a cult-classic title that rarely lingers on the second-hand market.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
Buy Now