Crust & Crumb: Master Formulas for Serious Bread Bakers

Front Cover
Ten Speed Press, 1998 - Cooking - 210 pages
18 Reviews
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner


From the Trade Paperback edition.

What people are saying - Write a review

User ratings

5 stars
8
4 stars
7
3 stars
1
2 stars
2
1 star
0

Review: Crust and Crumb: Master Formulas for Serious Bread Bakers

User Review  - Sam Gilbert - Goodreads

Very good on the most important techniques for producing beautiful crusty bread with gorgeous crumb and fabulous gluten. Read full review

Review: Crust and Crumb: Master Formulas for Serious Bread Bakers

User Review  - Thing One - Goodreads

An earlier work, and well worth space on the shelf. I miss the illustrations though. Read full review

About the author (1998)

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.


From the Trade Paperback edition.

Bibliographic information