Crust & Crumb: Master Formulas for Serious Bread Bakers
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 BakersUser 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 BakersUser 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