Crust is the exciting new bread book from Richard Bertinet, whose previous book, Dough, won IACP Best Cookbook of the Year and a James Beard Award. His revolutionary and simple approach that won him so many accolades for Dough continues, but this time he delves deeper into the world of breadmaking, de-mystifying the more gourmet and exciting breads so that you can bake them at home with ease and confidence. Bake a beautiful loaf of the mighty sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants (and don't worry, you don't have to get up in the middle of the night to create them, you can easily freeze them). Richard also presents imaginative recipes using different flours and ingredients that will soon become favorites in your breadmaking repertoire. Make bagels or pretzels to liven up your lunch or experiment with Cabernet grape flour to create mini baguettes. These utterly delicious recipes are complemented by great photography from Jean Cazals and a free DVD of Richard taking you through the tips and techniques that make his style of breadmaking so easy and enjoyable.