Crust & Crumb: Master Formulas for Serious Bread Bakers

Front Cover
Ten Speed Press, 1998 - Cooking - 210 pages
38 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.

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

User Review  - Kirk E. - Goodreads

Chose to re-read this in view of trying levain style bakes. His book,'The Bread Baker's Apprentice' is my go to book, however this proceeds that and I wish to learn as much as I can before I set to start my seed. Love his style of writing and the passion displayed for bread. Read full review

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

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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.

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