Crusts: The Ultimate Baker's Book

Front Cover
Cider Mill Press, Mar 27, 2018 - Cooking - 848 pages
More than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies—Foods that demand the perfect crunch!

From loaves to pastries, pizza to pie, Crusts covers it all! Between its elegantly designed covers, you'll discover: 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time...and so much more! This cookbook is the ultimate resource for every level chef, and is a keystone addition to your cookbook library.

Bakers and Chefs
Barbara Elisi Caracciolo — owner of Spigamadre bakery in Sweden and blogger behind Bread and Companatico.
Stephany Buswell — Certified Master Baker, pastry chef-instructor at the International Culinary Center.


158 Pickett Street Café - South Portland, ME
400 Gradi - East Brunswick, VIC, Australia
Amy’s Bread – New York, NY
Barton Springs Mills – Dripping Springs, TX
Bellegarde - New Orleans, LA
Boulangerie - Kennebunkport, ME
Boulted Bread - Raleigh, NC
Community Grains – Oakland, CA
Dante’s Pizzeria Napoletana – Takapuna, AK, New Zealand
Deux Bakery - Santa Barbara, CA
Flour Bakery and Café – Boston, MA
Grain Craft – Chattanooga, TN
Kaufman’s Bakery & Delicatessen – Skokie, IL
King Arthur Flour Baking School – Norwich, VT
La Svolta Pizzeria - Hampton, VIC, Australia
Lindley Mills – Graham, NC
Maine Grains – Skowhegan, ME
Metropolitan Bakery - Philadelphia, PA
Oliveto – Oakland, CA
OTTO Pizza – Portland, ME
Pizza Pilgrims – London, England
Pizzaly – Preston, VIC, Australia
Polestar Hearth Bread – Guelph, ON, Canada
Scoozi – Ascot Vale, VIC, Australia
Settebello Pizzeria Napoletana – New Lynn, AK, New Zealand
Seven Stars Bakery - Providence, RI
St-Viateur Bagel – Montreal, QC, Canada
Sugar Bakeshop - Charleston, SC
Sugar Pie Bakery - Charleston, WV
Sugaree's - New Albany, MS
Sweet Life Patisserie - Eugene, OR
Sweetery - Anderson, SC
Swiss Bakery - Vancouver, BC, Canada
Tano’s Pizzeria – Chicago, IL
Theo & Co. Pizzeria – Perth, WA, Australia
Winslow’s Home – St. Louis, MO
Zingerman’s - Ann Arbor, MI

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User Review - Flag as inappropriate

As a farmer's wife, I was so excited to buy and start reading this cookbook. This book does have wonderful recipes, but I was very disappointed in the interviews with the "organic" farmers. To say organic farmers don't use chemicals on their crops is misleading and a complete myth! They do use chemicals and because the ones they are allowed to use don't work very well, they some times have to use 4 and 5 times the amount of conventional farmers. Copper sulphate and some synthetic insecticides have been approved for organic farming also. Blaming conventional farming for climate change is appalling! To ask an organic farmer if they trust conventional farmers is completely disappointing. Acting like farmers that are not certified organic are the enemy and not sustainable is inaccurate. Many farmers keep their own seeds year to year and are very much sustainable. In fact, organic farming practices make it almost impossible to practice no till farming which is important to prevent soil erosion. The public should not be mislead in this way. If it wasn't for conventional farming and we relied on organic farmers, the world population would's just that simple. Next time do more research! Two thumbs down! 

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